Bottle Gourd Chilla is a nutritious and delicious dish made with grated bottle gourd, vegetables, and egg whites. It's a quick and healthy option for breakfast or a light snack. The combination of fresh ingredients and simple spices makes it flavorful and satisfying. Serve it hot with mint or ginger chutney for an added zing.
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Peel the bottle gourd, grate it, and remove the excess water.
In a bowl, combine grated bottle gourd, boiled grated carrot, chopped coriander, and chopped onions.
Add egg whites, cumin seeds, and chopped green chilli pieces to the mixture.
Mix everything well, then add a pinch of salt and two drops of lemon juice.
Heat a greased iron pan, take a ladle of the mixture, and spread it on the pan. Close the lid and cook for 2 minutes.
Flip and cook on both sides until golden brown. Serve hot with mint or ginger chutney.
Ensure to squeeze out excess water from the grated bottle gourd to prevent the mixture from becoming too watery.
Use a non-stick pan or a well-greased iron pan to avoid sticking.
Adjust the spice level by increasing or decreasing the amount of green chilli.
Can I replace egg whites with a vegetarian alternative?
Yes, you can replace egg whites with chickpea flour or a flaxseed-water mixture for a vegetarian version.
What chutney pairs best with Bottle Gourd Chilla?
Mint chutney or ginger chutney pairs wonderfully with Bottle Gourd Chilla.
Can I use regular rice instead of dosa rice?
Yes, you can use regular rice, but dosa rice gives a better texture and flavor.
How do I store leftover chilla batter?
Store the batter in an airtight container in the refrigerator for up to 24 hours.
Can I add other vegetables to this recipe?
Yes, you can add finely grated zucchini, spinach, or capsicum for added nutrition and flavor.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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