Beetroot Chilla Recipe
Beetroot Chilla Recipe. Continuously searching for a few sound and delectable choices to gorge on?
This beetroot cheela is ideally suited for you.
This brilliant shaded cheela isn’t simply wonderful to take a gander at on account of its radiant pink-red tone but at the same time is loaded with sustenance.
Made with besan, oats flour and beetroot puree, this cheela can be made with negligible oil.
We have added onions in the formula, in any case, you can add a few additional veggies of your decision like capsicum, tomato, capsicum and green chillies.
This Beetroot Cheela formula is ideal for breakfast, lunch and even supper.
Pair it up with a plunge of your decision and appreciate.
Do attempt this formula, rate it and let us in on how it ended up being.
How to make Beetroot Cheela
Stage 1 Mix the dry fixings
Add besan, oats flour, carom seeds, salt and asafoetida to a bowl.
Blend the dry fixings well.
Stage 2 Make beetroot puree
Take the bubbled beetroots and generally cleave them into pieces.
Add to a blender and make a smooth puree.
Stage 3 Make the cheela player
Blend this beetroot puree with different fixings and blend well to make a red-pink hued hitter.
Add water according to have to make a player of medium consistency (neither too runny nor excessively thick). Finally add coriander leaves, hacked onions and blend well.
Stage 4 Make cheelas
Sprinkle a couple of drops of oil on a non-stick tawa and keep it on medium hotness.
Pour two ladleful of hitter on the tawa and spread in round movements to spread the player.
Cook the cheela from the two sides until a piece earthy and firm. Make more cheelas with the extra player.
Stage 5 Ready to be served
Once done, your cheelas are fit to be served.
Pair it up with curd, mint chutney or some other plunge of your decision.
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