Beetroot Childa

#beetroot #childa #breakfast #snacks #rava #chilla #healthysnacks

 

Ingredients: 2 cups grated beetroot, 1 tsp finely chopped green chilli, 1 tsp cumin seeds, 2 cups curd, 1 tbsp rava/ semolina, 1/2 tbsp finely chopped coriander, 1-2 cloves of garlic (paste), salt to taste, 1 tbsp oil.

Preparation time: 30 min (serves 4)

Recipe:

1. Take a mixing bowl, add curd to it and beat it properly to smoothen it. To this, add the grated beetroot to this. Mix well.

2. To the above mixture, add the green chilli, coriander, garlic, cumin seeds and salt. To this add rava. Mix well, remove lumps if any and keep aside.

3. Check the consistency of the batter (it should be thick enough to spread on the pan colloquial to idli batter). If it is very thick add water in tranches. If it is liquid, add rava to this along with more beet root and salt to taste.

4. Allow it to soak rava and become more consistent and uniform (for 10-15 min). In the meantime, heat a non-stick pan (flat griddle) for 5 min on low gas.  If the griddle is sufficiently heated, the batter will not stick to it and the uttapam will be cooked better.

5. Now, sprinkle a few drop s of oil and add batter to it with a tbsp. In breakfast or as snacks, small sizes look good. So, you can have 3 scoops at a time rounded with a thickness of about 5 mm and diameter of about 7cm (as shown in moong chilla).  

6. Turn the gas to medium flame. After 3 min, turn over the uttapams using a spatula. Repeat the process until it is cooked (check by pressing the top using the spatula. If it is cooked the batter won't come out from the sides). Cook until golden brown.

7. Serve hot with curd or your favorite dip!