Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
Singhara Atta Chilla with Carrots is a healthy pancake or chilla recipe made with singhara atta and carrots. It is a gluten-free, diabetic-friendly recipe and perfect for fasting or vrat time.
Ingredients
For making chilla batter
- 150 gm singhara atta or water chestnut flour
- 1 medium sized carrot grated
- 2 -3 tbsp green coriander leaves chopped
- ¼ cup fresh curd
- ½ tsp salt (sendha namak or rock salt)
- 2 tbsp flaxseeds powder
- ½ tsp jeera powder
- ¼ tsp black pepper powder
- Water to make a pouring consistency batter
For making coconut and green coriander chutney
- ½ cup grated fresh coconut
- ¼ cup green coriander leaves
- 1 tbsp roasted peanuts
- 1 green chilli chopped
- ¼ tsp salt(sendha namak or rock salt)
- ¼ tsp cumin seeds powder(jeera powder)
- 1 tbsp oil for greasing and cooking
Instructions
Making of fresh coconut and green coriander chutney
- Transfer fresh coconut, green coriander leaves(hara dhania), roasted peanuts, salt, cumin seeds powder(jeera powder), and green chilli to a grinder jar. Add 1/3 cup water and grind it till smooth. Add more water if you want a thin consistency chutney.
Making of shingara atta Chilla batter
- 1.In a mixing bowl add singhara atta, grated carrot, curd, coriander leaves, flaxseeds powder, salt, cumin seeds powder, black pepper powder, and mix once.
- Now, add water gradually to make a medium thin pouring consistency batter. Cover the bowl and keep it aside for 10 minutes.
- After 10 minutes, check the batter, if it becomes thick add 1-2 tbsp more water to make the desired consistency.
Cooking of shingara atta Chilla
- Heat an iron griddle on low medium heat, grease it with a little oil and rub a small piece of potato.
- Pour 2 big spoonful of batter and spread it in a round shape. Spread it out evenly and make thin as possible.
- Sprinkle few drops of oil and cover the griddle. Cook it for 1-2 minutes.
- After a minute, check chilla if it cooks well then flip it to other side, cover and cook for another 1-2 minutes.
- Check and cook till the both the side well cooked. Transfer to a plate.
- Make rest of the chillas in a similar manner. Serve warm with fresh coconut and green coriander chutney.
Video
Notes
1. Batter should be of pouring consistency, if it is thick then does not cook well from inside and if it thin, then it takes a longer time to cook and chilla becomes hard.
2. Covering the chilla while cooking helps to maintain moisture and even cooking.
3. Using of an iron tawa or griddle is recommended.
4. Tawa should be heated on a low medium flame before making the chillas.