2 Easy Chilla Recipes For Busy Mums

Sprouts Chilla

 

 

A bowl of sprouts is an amazing breakfast and snack option. Mix in onion and tomatoes and some lemon juice you’ve got yourself a relaxing breakfast.



But what if I tell you they taste even better in this recipe. I haven’t cooked sprouts and used them directly. While the chilla is cooking they also cook and have a bite to it which I love. Another way to it is if you cook the spouts and squish them a bit before adding the rest of the ingredients.

 

What other things you can add is really up to you but for a basic version adding onions and tomatoes is sufficient.

 

So lets being with this healthy treat.

 

Ingredients:

  • 2 cups sprouts(I have used red eye beans/ lal lobia)
  • 3/4 cup finely chopped onion & tomato
  • 1/2 cup semolina
  • 1/2 cup curd
  • Green chillies finely chopped as per taste
  • Salt and pepper to taste

 

Method:

  • Mix all the ingredients in a bowl until combined.
  • Heat a nonstick pan. Cook the chila on both side with about 1 tsp oil.
  • You have to make small disc size chilas so that they don’t break when you flip them.

 

Serve hot.

 

 

Semolina & Potato Chilla

 

 

This is a very easy recipe and a very forgiving one. You can really amp it up to any direction you like. I have used a basic mashed potato and added suji, some onions, chillies and curd. A smooth batter gives you that. Wow.

 

It’s melt in the mouth goodness. I am not good with going heavy on spices for the breakfast; only salt and pepper for me. It ideal for babies who have started eating(minus chilli). My son loves this since he was 11 months old. And ofcourse it’s a wonderful tiffin snack.



Just make sure if you are packing it for tiffins- place a butter paper between two chila’s so it doesn’t stick together and break as it’s so soft.



Take a standard measuring cup or any katori and do all the measurement with that. I had used a standard katori for my chilla and got around 7-8 chila’s as in picture. Let’s quickly begin.



Ingredients:

  • 1 cup suji/semolina
  • 2 medium large potato mashed (I left chunks for texture)
  • 3/4 cup curd with its water
  • 1/2 cup finely chopped onions, green chilli and coriander
  • Salt and pepper to taste
  • 3/4 cup water

Method:

Mix all the above ingredients to make a smooth batter. It should be of pouring consistency but not watery.

  • Leave it aside for 10-15 mins.
  • Heat oil on a non stick pan. Pour about 4 tbsp of batter. If the batter starts to scatter push it back with the back of the spoon.
  • Let it cook till sides are brown. Flip and cook till done. You can add more oil on sides of required.
  • Repeat the same process for the rest of the batter.

 

Serve with green chutney and enjoy.

Semolina & Potato Chilla2

Enjoy!

 

Also read: Paneer Stuffed Chilla With Mint Chutney

Explore the entire collection of articles: Tasty Recipes For Toddlers

 

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