So many devotee mothers are constantly worried about somehow feeding their children enough vegetables. I always wondered, children like color and the vegetables are so colorful...... but I still have to sneak them in their meals.
I don't think Krsna put mother Yasoda through this anxiety :)
Srimati Radharani cooks every day for Krsna so many varieties without repeating anything, how can one satisfy This unlimited Lord with these meager offerings!!
Traditionally Chilla is made only with Besan, however here I have added all-purpose flour and baking powder to give it a little more softness and a pancake feel and infused it with the goodness of vegetables.
Give it a try!
You will need
1 cups Besan (Gram Flour)
1/2 cup all-purpose flour
1 teaspoon baking powder 1/2 teaspoon Turmeric powder 1/2 tsp Red Chilli Powder 1 tsp Chat Masala
1 tsp Corriander powder
1 cup baby spinach
1/2 cup carrots chopped
2 pc mango ginger
1/2 cup tomato puree or 2 tomatoes 1/2 to 1 cup water to make a batter Ghee for cooking Salt to taste Method
In a bowl add Besan, baking powder, and All-purpose flour.
Add all the spices and salt to the flour.
In a blender add the pieces of ginger, baby spinach, carrots, and tomato puree or tomatoes. Add water and blend to make a smooth paste.
Now start adding small quantities of paste to make a smooth batter, so that there should be no lumps in it. If you run out of the paste, you can always add more water to bring the batter to the right consistency.
Add paste till it comes to a dropping consistency or just like dosa batter.
Now heat a non-stick- Tawa or heavy bottom frying pan, cook on medium heat.
Add a teaspoon of ghee. Cook on one side and then flip it over to cook on the other side.
Offer to the Lord along with Corriander chutney and tomato ketchup. Enjoy this wholesome breakfast, thanking the Lord for His many gifts !!
Variation:
If you like them softer simply add some yogurt to the batter.
For a crispier chilla, simply cook longer :)
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