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stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack |

stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with 43 amazing images.



stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack is a satiating meal in itself. Learn how to make healthy sprouts stuffed besan cheela.

To make stuffed chilla, first make the mixed sprouts stuffing. Heat the butter in a broad non-stick pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes. Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes. Remove from the flame, add the coriander and mix well. Divide the stuffing into 6 equal portions and keep aside. For the chila batter, combine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside. Heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Place one portion of the stuffing on one half of the chila and fold it to make a semi-circle. Repeat steps 2 to 4 to make 5 more stuffed chilas. Serve immediately.

Chilas are delicious pancakes unique to the desert province of Rajasthan. This unique recipe turns the homely chila into an exotic healthy sprouts stuffed besan cheela by stuffing it with a wholesome and flavourful sprouts mixture. This versatile stuffing can also be used as a stuffing for wrap in chapatis or just plain, as a snack in its own right!

Loaded with skin-friendly nutrients like protein, vitamin A, iron and folic acid, the healthy veg chila snack not only improves the health of your skin, but your overall immunity too. All the more reason to treat your family to these delightfully tasty chilas.

If having for breakfast, have it with a glass of healthy smoothie like avocado spinach pear smoothie. It will keep you satiated for a long time. For dinner, accompany Indian stuffed besan chilla with a bowl of healthy soup like vegetable and basil soup.

Tips for stuffed chilla. 1. The mixed sprouts should be perfectly cooked, but not mushy. 2. The batter has to be thin and of pouring consistency. 3. The batter should be lump free. Use a whisk if necessary. 4. The batter and stuffing can be made in advance. But make the chilla just before serving.

Enjoy stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with step by step recipe.

Stuffed Chilla Recipe, Healthy Sprouts Besan Cheela

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Stuffed Chilla Recipe, Healthy Sprouts Besan Cheela recipe - How to make Stuffed Chilla Recipe, Healthy Sprouts Besan Cheela

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 chillas
Show me for chillas

Ingredients


For The Mixed Sprouts Stuffing
1 cup boiled mixed sprouts
1 tsp butter
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1/4 cup finely chopped onions
1/2 cup chopped tomatoes
2 tsp chaat masala
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Chilla Batter
1 cup besan (bengal gram flour)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste

Other Ingredients
1 3/4 tsp oil for greasing and cooking

Method
For the mixed sprouts stuffing
    For the mixed sprouts stuffing
  1. Heat the butter in a broad non-stick pan and add the cumin seeds.
  2. When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute.
  3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes.
  4. Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes.
  5. Remove from the flame, add the coriander and mix well.
  6. Divide the stuffing into 6 equal portions and keep aside.

For the chilla batter
    For the chilla batter
  1. Combine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside.

How to proceed
    How to proceed
  1. To make stuffed chilla, heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil.
  2. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter.
  3. Cook, using ¼ tsp of oil, till it turns golden brown in colour form both the sides.
  4. Place one portion of the stuffing on one half of the chilla and fold it to make a semi-circle.
  5. Repeat steps 2 to 4 to make 5 more stuffed chillas.
  6. Serve the stuffed chilla immediately.
Nutrient values (Abbrv) per chila
Energy164 cal
Protein8.7 g
Carbohydrates24.2 g
Fiber5 g
Fat3.6 g
Cholesterol1.3 mg
Sodium30.1 mg
Stuffed Chila (Healthy Cheela Snack Recipe), Chilla Video by Tarla Dalal
Stuffed Chilla Recipe, Healthy Sprouts Besan Cheela with step by step photos

like mixed sprouts veg chilla
    like mixed sprouts veg chilla
  1. If you like stuffed mixed sprouts chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack, then see our popular cheela recipes.
    • besan chilla recipe | Rajasthani besan cheela | healthy gram flour veg omelette | with amazing 19 amazing images.
    • moong dal chilla recipe | stuffed moong dal chilla| mung dal cheelas | with 30 amazing images. 

what is a chilla?
    what is a chilla?
  1. Chilla is India’s answer to pancakes. While South India is famous for its innumerable types of dosa, West and North India go with chila! There are different types of chilla – made with ground pulses, a mix of dry flours, fermented batters as well as quick-fix ones.   
  2. The most common type of chilla is made with besan. Quickly mix besan with a dash of spices, allow it to stand for a few minutes and you are all ready to make a healthy breakfast of hot chillas. You can fortify the Besan Chila batter with just about anything that is within reach and healthy – grated veggies, crumbled paneer, chopped greens, or whatever!   
  3. The next most common option after Besan Chilla is the Moong Dal Chilla. Here, you soak and grind moong dal with green chillies, jeera etc. to make the batter for a comforting and healthy chila. The Moong Dal Chila is believed to be more nutritious yet easier to digest. You can add grated veggies and greens to the batter, or even make a mixed veg or paneer stuffing for the chila! Try the Stuffed Moong Dal Chilla and Moong Dal and Paneer Pudina Chilla. 
  4. Similarly, you can make chilas with other pulses and flours too, such as the Nutritious Jowar and Tomato Chila or the High Fibre Chila that help to keep up your health quotient.    When you are in a real dash, go for options like the Besan and Green Pea Chilla that can be cooked in a jiffy in the microwave, and when you want to swing your kids in favour of the Indian pancake, go for something interesting like the Mini Green Moong Dal Chila. Name your need, and there is a chila to fill the gap! You can even mix-and-match the ingredients available at home and come up with your own exciting combos – right from the batter to the stuffing.    Serve your chilas with Mint Chutney, Coriander Chutney or Tomato Chutney. If you are in a hurry, just ketchup would do. Grated jaggery and soft butter are also very homely and comforting accompaniments to the chila.

how to boil mixed sprouts
    how to boil mixed sprouts
  1. This is what mixed sprouts look like. Mixed sprouts are usually a combination of moong, kabuli chana, chawli, matki, red chana etc.  
  2. Heat water in a pan and bring to boiling point. 
  3. Add the mixed sprouts. We buy the ready made mixed sprouts from our local market in Mumbai. You can get this anywhere in India. 
  4. Let it boil for 5 to 7 minutes. 
  5. Check if your mixed sprouts are cooked. Do this by taking a laddle and removing a little bit of the mixed sprouts from the pan. Eat the chana or some sprouts to see if they are cooked properly. If undercooked, then boil a bit more and test again. 
     
  6. Drain your mixed sprouts using a sieve. 
  7. Keep aside in a bowl. 

benefits of besan
    benefits of besan
  1. Energy Metabolism : The B-vitamins Thiamine (B1), Riboflavin (B2), Pyridoxine and Folic acid (B9) which are present in good amounts in besan are involved in various metabolic reactions in the body. They’re involved in conversion of the macronutrients – Carbohydrates, Proteins and Fats into energy. 
  2. Besan has more protein : It has more protein than wheat flour. 100 grams of besan has 20 grams of protein, as compared to 12 grams in whole wheat flour. A Besan Chilla provides around 10 g of protein. See 10 super benefits of besan.

tips for stuffed mixed sprouts chilla
    tips for stuffed mixed sprouts chilla
  1. The mixed sprouts should be perfectly cooked, but not mushy.
  2. The batter has to be thin and of pouring consistency. 
  3. The batter should be lump free. Use a whisk if necessary.
  4. The batter and stuffing can be made in advance. But make the chilla just before serving. 

stuffing for vegetable cheela recipe
    stuffing for vegetable cheela recipe
  1. Heat 1 tsp butter in a broad non-stick pan.
  2. Add 1/2 tsp cumin seeds (jeera).
  3. Let the cumin seeds crackle.
  4. Add 1 tsp finely chopped green chillies.
  5. Add 1/4 cup finely chopped onions.
  6. Sauté on a medium flame for 1 minute.
  7. Add 1/2 cup chopped tomatoes.
  8. Mix well.
  9. Cook on a medium flame for 2 minutes.
  10. Add the boiled mixed sprouts.
  11. Add 2 tsp chaat masala.
  12. Add salt.
  13. Add coriander.
  14. Mix well.
  15. Divide the stuffing into 6 equal portions and keep aside.

chilla batter
    chilla batter
  1. In a glass bowl put 1 cup besan (bengal gram flour).
  2. Add a pinch of asafoetida (hing).
  3. Add 1/4 tsp turmeric powder (haldi).
  4. Add 1 tsp ginger-green chilli paste.
  5. Add salt.
  6. Add 1¼ cups of water.
  7. Mix well. Make sure to break all lumps.
  8. Make a thin batter of pouring consistency. Keep aside.

cooking sprouts chilla
    cooking sprouts chilla
  1. Heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil.
  2. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter.
  3. Cook, using ¼ tsp of oil, till it turns golden brown in colour.
  4. Flip over with a spatula.
  5. We can see one side if cooked. Cook the other side and repeat for the remaining chilla.
  6. Place one portion of the stuffing on one half of the chilla.
  7.  Fold it to make a semi-circle.
  8. Serve stuffed mixed sprouts chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy veg chila snack hot with curds and green chutney.

Health benefits of stuffed chilla
    Health benefits of stuffed chilla
  1. Stuffed Chilla – a nourishing snack. 
  2. Being made with besan and mixed sprouts, this chilla is high in protein (8.7 gm / chilla).
  3. Mixed sprouts are also a good source of fibre (5 g / chilla). This makes the chilla suitable for healthy heart and diabetes too. 
  4. Sprouts also contain enzymes that aid digestion. In addition, sprouting destroys the seeds natural preservative enzymes that inhibit digestion.
  5. This chilla also tops the chart of most B vitamins, which help in energy metabolism and many other chemical reactions in the body. 
  6. To conclude, it is a multi-nutrient snack which can be enjoyed by people of all age groups, including pregnant women and senior citizens. 

Reviews

Stuffed Chilas
 on 08 Nov 14 09:53 AM
5

Perfectly low calorie dish for me...Besan being low in glycemic index helps to maintain sugar levels whereas one gets ample amount of nutrients from Mixed sprouts....
Stuffed Chilas
 on 26 Jun 13 03:11 PM
5

the chilas themselves taste amazing and the stuffing only enhances the flavour of the dish. the stuffing tastes like chat which adds a tangy flavour to the dish

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