Vegetable Rice Flour Pancakes (Chilla)
35 minutes
1082 reads
About Vegetable Rice Flour Pancakes (Chilla)
Start your day with these vibrant and wholesome Vegetable Rice Flour Pancakes, also known as Chilla. This quick and easy recipe combines nutrient-rich rice flour with a colorful medley of finely chopped vegetables like onion, tomato, and bell pepper. Lightly spiced and perfectly savory, these gluten-free pancakes are a fantastic option for a healthy breakfast, a light lunch, or an after-school snack. They come together in minutes and are sure to be a hit with the entire family.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Batter
- 1 cup Rice Flour
- 2 tbsp Gram Flour (besan), for binding
- 1 small Onion finely chopped
- 1 small Tomato finely chopped
- 1/4 cup Bell Peppers (capsicum), finely chopped
- 1/4 cup Cabbage finely shredded
- 1-2 Chili finely chopped, green
- 1 tsp Ginger grated
- 2 tbsp Coriander chopped, fresh leaves
- 1 tsp Cumin seeds (jeera)
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Chili Pepper adjust to taste, powder, red
- 1 tsp Salt or to taste
- 1.5 cup Water approximately, or as needed
- Oil as needed for cooking
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the rice flour, gram flour (besan), turmeric powder, red chilli powder, cumin seeds, and salt. Whisk the dry ingredients together.
- Gradually add water while whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a crepe or dosa batter, but not too watery. Adjust water as needed.
- Add all the finely chopped vegetables: onion, tomato, bell pepper, cabbage, green chillies, grated ginger, and chopped coriander leaves. Stir everything together until well combined.
- For best results, let the batter rest for 10-15 minutes. This allows the rice flour to hydrate and results in a better texture.
Step 2: Cook the Pancakes
- Heat a non-stick tawa (skillet) over medium heat. Once hot, drizzle a few drops of oil and spread it evenly.
- Stir the batter once more, then pour a ladleful onto the center of the tawa. Gently spread it outwards in a circular motion to form a pancake of about 4-5 inches in diameter. Do not make it too thin.
- Drizzle a little oil around the edges of the pancake. Cook for 2-3 minutes on medium heat, until the top surface looks set and the edges start to lift. The bottom should be golden brown and crisp.
- Carefully flip the pancake using a spatula. Cook the other side for another 2 minutes until it's golden and cooked through. Press gently with the spatula to ensure even cooking.
- Remove the pancake from the tawa and repeat the process with the remaining batter. Serve hot.
Recipe Notes
Expert Tips
- For extra crispiness, ensure your tawa is properly heated before pouring the batter. A hot surface is key to a crispy pancake.
- If you prefer a tangier flavor, add a tablespoon of plain yogurt or a squeeze of lemon juice to the batter.
- Feel free to add other finely chopped vegetables like carrots, spinach, or sweet corn to make the pancakes even more nutritious.
- These pancakes are best served immediately with green chutney, coconut chutney, or a simple yogurt dip.
Related Posts You May Like
Recipe Nutrition
Calories: 379kcalCarbohydrates: 81gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1261mgPotassium: 444mgFiber: 8gSugar: 6gVitamin A: 1011IUVitamin C: 43mgCalcium: 81mgIron: 3mg
Tri Shakti
Articles: 36
3 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to try this recipe!
This looks so appetizing! Thank you.
I’m thrilled to try this recipe!