A bowl of sprouts is an amazing breakfast and snack option. Mix in onion and tomatoes and some lemon juice you’ve got yourself a relaxing breakfast.
But what if I tell you they taste even better in this recipe. I haven’t cooked sprouts and used them directly. While the chilla is cooking they also cook and have a bite to it which I love. Another way to it is if you cook the spouts and squish them a bit before adding the rest of the ingredients.
What other things you can add is really up to you but for a basic version adding onions and tomatoes is sufficient.
So lets being with this healthy treat.
- 2 cups sprouts(I have used red eye beans/ lal lobia)
- 3/4 cup finely chopped onion & tomato
- 1/2 cup semolina
- 1/2 cup curd
- Green chillies finely chopped as per taste
- Salt and pepper to taste
- Mix all the ingredients in a bowl until combined.
- Heat a nonstick pan. Cook the chila on both side with about 1 tsp oil.
- You have to make small disc size chilas so that they don’t break when you flip them.
Semolina & Potato Chilla
This is a very easy recipe and a very forgiving one. You can really amp it up to any direction you like. I have used a basic mashed potato and added suji, some onions, chillies and curd. A smooth batter gives you that. Wow.
It’s melt in the mouth goodness. I am not good with going heavy on spices for the breakfast; only salt and pepper for me. It ideal for babies who have started eating(minus chilli). My son loves this since he was 11 months old. And ofcourse it’s a wonderful tiffin snack.
Just make sure if you are packing it for tiffins- place a butter paper between two chila’s so it doesn’t stick together and break as it’s so soft.
Take a standard measuring cup or any katori and do all the measurement with that. I had used a standard katori for my chilla and got around 7-8 chila’s as in picture. Let’s quickly begin.
- 1 cup suji/semolina
- 2 medium large potato mashed (I left chunks for texture)
- 3/4 cup curd with its water
- 1/2 cup finely chopped onions, green chilli and coriander
- Salt and pepper to taste
- 3/4 cup water
Mix all the above ingredients to make a smooth batter. It should be of pouring consistency but not watery.
- Leave it aside for 10-15 mins.
- Heat oil on a non stick pan. Pour about 4 tbsp of batter. If the batter starts to scatter push it back with the back of the spoon.
- Let it cook till sides are brown. Flip and cook till done. You can add more oil on sides of required.
- Repeat the same process for the rest of the batter.
Serve with green chutney and enjoy.
Semolina & Potato Chilla2
Also read: Paneer Stuffed Chilla With Mint Chutney
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