Rice and Vegetable Chila

Preparation :25 mins
Cook :10 mins
Total Time :35 mins
Servings :Makes 15 chilas

Ingredients :

1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava)
1/4 cup urad dal (split black lentil) flour
1/4 cup grated cabbage
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving
green chutney

Method :

Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
Heat a non-stick tava (griddle), grease it lightly using a little oil, spread a little mixture over it and spread into a 50 mm. (2”) diameter circle.Cook the chilas using a little oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining batter to make 14 more chilas.Serve immediately with green chutney.
Handy tip:
Handy tip:You can make 5 to 6 chilas on a tava at a time. Alternatively you can also use a mini uttapa pan.