Chilla & Pancake
Rice can serve as a good source of B vitamins, thiamin, niacin, riboflavin, fiber, and iron. Rice is also an excellent source of manganese and magnesium. Enriched rice has vitamins and minerals added back after it is refined.
- Total Time (Minutes):
- 5 tbsp rice flour (chawal ka atta)
- 1 tbsp urad dal (split black lentil) flour
- 1 tsp curd (dahi)
- 1/2 tsp green chilli paste
- 1/2 tsp roasted and coarsely crushed cumin seeds (jeera)
- 1 tsp oil
- salt to taste
- 2 banana leaves (kele ka patta)
- oil for greasing
- Combine the rice flour, urad dal flour, curds, green chilli paste, cumin seeds, oil, salt and Â¾ cup of water and mix well. Keep aside.
- Cut the banana leaves into a circle using a cookie cutter or with help of scissors.
- Grease the banana leaves with a little oil and keep aside.
- Place two greased banana leaves on a flat surface with the greased side facing upwards.
- Put 1 tbsp of the batter on each banana leaf and cover each roundel with a greased banana leaf facing downwards.
- Press it gently to spread the batter evenly to make a thin layer.
- Heat a non-stick tava (griddle) and cook both sides till light brown spots appear on the banana leaves and the pancake in-between peels off the banana leaf easily.
- Serve hot with choice of your chutney.