Beetroot Pancakes
Ingredients:
- 1 medium beetroot, grated or finely chopped
- 1 cup besan (chickpea flour)
- 1/4 cup rice flour (optional, for a crispier texture)
- 1 small onion, finely chopped (optional)
- 1 green chili, finely chopped (adjust to taste)
- 1/2 inch ginger, grated
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional, adjust to taste)
- A pinch of asafoetida (hing)
- 1/4 teaspoon cumin seeds
- 1 tablespoon chopped coriander leaves
- Salt to taste
- Oil for cooking
Instructions:
- Prepare the batter: In a bowl, combine the grated beetroot, besan, rice flour (if using), chopped onion, green chili, ginger, turmeric powder, red chili powder, asafoetida, cumin seeds, coriander leaves, and salt.
- Add water gradually: Add water slowly and mix until you get a smooth batter that is not too thick or thin (similar to pancake batter).
- Heat a pan: Heat a non-stick pan or griddle over medium heat.
- Cook the chillas: Pour a ladleful of batter onto the hot pan and spread it into a thin circle. Drizzle a little oil around the edges.
- Flip and cook: When the edges start to brown and the top surface looks cooked, carefully flip the chilla and cook on the other side until golden brown.
- Serve: Repeat with the remaining batter. Serve the beetroot chillas hot with yogurt, chutney, or your favorite dipping sauce.
Tips:
- You can adjust the spices and herbs to suit your taste.
- For a variation, add some grated carrots or spinach to the batter.
- To make it vegan, substitute the yogurt with a plant-based alternative.
- For extra flavor, you can temper the batter with mustard seeds and curry leaves before cooking.
Enjoy your healthy and flavorful beetroot chillas!
