Let's make a very healthy and tasty snack today that is rich in vitamins and protein. This recipe uses sprouts, spinach, and gram flour to create a nutritious chilla, paired with a refreshing yogurt chutney. Perfect for a wholesome breakfast or snack, this dish is both delicious and easy to prepare.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Take a cup of sprouts, add a little water, and grind it into a paste.
Add half a cup of gram flour (besan) and one cup of chopped spinach to the paste.
Mix all the ingredients well and let the batter sit aside for ten minutes.
Combine yogurt, coriander, mint, ginger, green chili, and spices in a blender.
Grind the mixture until smooth. The yogurt chutney is ready.
Heat a pan and pour a little batter onto it, spreading it towards the edges to form a thin layer.
Add a little oil and top the chilla with chopped onions, tomatoes, and capsicum.
Cover the pan and cook for two minutes until the chilla is cooked through.
Ensure the batter is not too thick or too runny for easy spreading on the pan.
You can adjust the spice level of the yogurt chutney by adding more or fewer green chilies.
Serve the chilla hot for the best taste and texture.
Can I use any type of sprouts?
Yes, you can use any type of sprouts like moong, chickpea, or mixed sprouts for this recipe.
Can I skip the spinach?
Spinach adds nutrition and flavor, but you can substitute it with other greens like fenugreek leaves or kale.
Can I make the chilla without oil?
Yes, you can cook the chilla on a non-stick pan without oil, but it might not be as crispy.
How long can I store the yogurt chutney?
The yogurt chutney can be stored in the refrigerator for up to 2 days in an airtight container.
Can I add other vegetables to the chilla?
Yes, you can experiment with other vegetables like grated carrots or finely chopped bell peppers.
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