rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds |
by Tarla Dalal

rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds | with 34 amazing images.

rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds is good to serve for breakfast as well as evening tea snacks. Learn how to make vegetable cheela made with rice.

To make rice and vegetable chilla, combine all the ingredients in a bowl along with approx. 1/4 cup of water and mix well. Keep aside for at least 10 minutes. Heat a mini non-stick pancake pan and grease it lightly using a little oil. Pour a spoonful of the batter into each mould and spread into a 75 mm. (3”) diameter circle. Cook the chillas using a little oil, till they turn golden brown in colour from both the sides. Repeat with the remaining batter to make more chilas. Serve immediately with green chutney.

Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes. Here, the addition of cabbage along with buttermilk has that effect on the traditional chilla. Try vegetable chilla with curds.

The rava and the urad dal flour are essential ingredients that balance the mushiness of rice very well. Coriander and green chillies impart a wonderful aroma that fills the room when the vegetable cheela made with rice is cooked on the tava. You can also try other cheela recipes like paneer vegetable pancake and whole wheat vegetable cheela.

Tips for rice and vegetable chilla. 1. Serve rice and vegetable chilla with green chutney. 2. You can use leftover rice to make your chilla. 3. If you don’t want carrots you can use grated cucumber. 4. You can use 1 tbsp lemon juice or vinegar mixed with 1 cup of water and use it to replace buttermilk.

Enjoy rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla with curds | with step by step photos.

Rice and Vegetable Chilla, Vegetable Rice Cheela

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Rice and Vegetable Chilla, Vegetable Rice Cheela recipe - How to make Rice and Vegetable Chilla, Vegetable Rice Cheela

For Rice and Vegetable Chilla
1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava / sooji)
1/4 cup urad dal (split black lentil) flour
1/4 cup grated cabbage
1/4 cup grated carrot
1/4 cup chopped capsicum
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving With Rice and Vegetable Chilla
green chutney

Method
For rice and vegetable chilla

To make rice and vegetable chilla, combine all the ingredients in a bowl along with approx. 1/4 cup of water and mix well. Keep aside for at least 10 minutes.
Heat a mini non-stick pancake pan and grease it lightly using a little oil.
Pour a spoonful of the batter into each mould and spread into a 75 mm. (3”) diameter circle.
Cook the chillas using a little oil, till they turn golden brown in colour from both the sides.
Repeat with the remaining batter to make more chilas.
Serve the to make rice and vegetable chilla immediately with green chutney.

Nutrient values (Abbrv) per chila

Energy	29 cal
Protein	0.9 g
Carbohydrates	5.7 g
Fiber	0.6 g
Fat	0.3 g
Cholesterol	0 mg
Sodium	1.7 mg

Click here to view calories for Rice and Vegetable Chilla, Vegetable Rice Cheela

Rice and Vegetable Chilla Video by Tarla Dalal

Rice and Vegetable Chilla, Vegetable Rice Cheela recipe with step by step photos

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what is rice and vegetable chilla made off?

what is rice and vegetable chilla made off? vegetable chilla made with chaas is made from easily available ingredients in India such as 1 cup cooked rice (chawal) , mashed lightly, 3 tbsp semolina (rava / sooji), 1/4 cup urad dal (split black lentil) flour, 1/4 cup grated cabbage, 1/4 cup grated carrot, 1 tbsp finely chopped coriander (dhania), 2 tsp finely chopped green chillies, 1/2 tsp chilli powder, 1 cup thick curds XX with water buttermilk, salt to taste and oil for greasing and cooking. Below is the image of list of ingredients of rice and vegetable chilla.

how to make urad dal flour

You can buy urad dal flour in the market. Or see below simple method. Take urad dal in a bowl.
Put the urad dal in a mixer.
Grind to a powder.

Your urad dal powder is ready to use in the chilla.

how to make curd water mix

We are going to make a thick chaas. So take 3/4 cup curd in a bowl.
Add 1/4 cup water.
Whisk well.
Keep aside thick chaas.

batter for rice and vegetable chilla

Add 3 tbsp semolina (rava / sooji).
Add 1/4 cup urad dal (split black lentil) flour.
Add 1/4 cup grated cabbage.
Add 1/4 cup grated carrot.
Add 1/4 cup chopped capsicum.

Add 1 tbsp finely chopped coriander (dhania).
Add 2 tsp finely chopped green chillies.
Add 1/2 tsp chilli powder.
Add 1 cup thick buttermilk.
Add 1 cup cooked rice (chawal). You can mash it lightly if you want.

Add salt to taste.
Mix well.
Check if you need any water. We added 1/4 cup of water to the batter and mixed again.
Keep aside for at least 10 minutes.

making rice and vegetable chilla

To make rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable pancake made with curds | heat a non-stick mini pancake pan and grease it with oil.

Pour a spoonful of the batter in each uttapa mould to make a 75 mm. (3") diameter round. You can make 7 pancakes at a time or spread a little mixture on a hot greased tava over it and spread into a 50 mm. (2”) diameter circle.
Let the bottom of the pancakes cook for a while. Then grease the uncooked top of the pancake with some oil.
Turn over the pancakes with the help of a spatula. Makes it easier to flip.
Flip over and your rice and vegetable chilla recipe | vegetable cheela made with rice | vegetable chilla made with curds | have browned and ready to eat.
Put rice and vegetable chilla | vegetable cheela made with rice | vegetable pancake with curds | into a serving plate.

Serve rice and vegetable chilla | vegetable cheela made with rice | vegetable pancake with curds | hot.

pro tips for rice and vegetable chilla

Serve rice and vegetable chilla with green chutney.
You can use leftover rice to make your chilla.
If you don’t want carrots you can use grated cucumber.
What can i use instead of buttermilk to make rice and vegetable chilla? You can use 1 tbsp lemon juice or vinegar mixed with 1 cup of water and use it to replace buttermilk.