- Take all the dry ingredients in a bowl and mix thoroughly. Add oil and mix well. Add water to make a batter of medium consistency.
- Grate cucumber and ginger and add into the batter.
- Heat a nonstick tawa and brush with oil. Reduce the flame. Add 2 tbsp batter on the tawa and spread it evenly and quickly with a spoon to make chilla thin in texture.
- Sprinkle oil droplets on the top and sides. When the bottom side becomes golden brown in color, flip it with a spatula.
- Cook the other side. Once the chilla is ready, collect it on a serving plate. Four chillas can be prepared.
- Serve hot with onion slices and tomato ketchup.
Cucumber Besan Chilla
#myrecipe
#FoodismSummerBonanza
By Tanu Sharma
Mar, 25th
575
Servings
2 persons
Cook Time
10 minutes
Ingredients
9
- 11
Ingredients
- 4 tbsp gram flour
- 1 tbsp rice flour
- 1 tbsp maida
- 2 tbsp finely grated cucumber
- 1 tbsp grated ginger
- 1 tsp salt
- 1/2 tsp Turmeric powder
- 1 tsp Chili powder
- 1/4 tsp asafoetida
- 4 tbsp oil
- 3/4 cup water
