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Vegetable chila
Crisp pancakes of leftover rice, gram flour, buttermilk and vegetables
A clever way to use leftover rice: cooked rice mixed with gram flour, buttermilk, onion, cabbage, carrot and green chilli into a thick batter and cooked into golden pancakes on a hot griddle. Serve hot with green chilli chutney, yogurt or a cup of tea.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chila
For the seasoning
For cooking
Method
0/5 doneStep 1: Mix 12 oz cooked rice, 4 tbsp gram flour (besan), 1 onion, 3 tbsp cabbage, 2 tbsp carrot, 1 green chilli, 1 tbsp fresh coriander, 1 tbsp oil and 1 cup buttermilk. Add ¼ tsp ground turmeric, 1 tsp red chilli powder, 2 tsp lemon juice, 1 tsp sugar and 1 tsp salt and mix well.
Step 2: The batter should be semi-thick; add more buttermilk if required.
Step 3: Heat a non-stick griddle, pour in 2 tbsp of batter and spread it into a 13 cm round.
Step 4: Drizzle a little 3 tbsp oil, for shallow frying all round and cook on both sides until golden brown.
5 minStep 5: Repeat with the remaining batter. Serve hot with green chilli chutney, yogurt or tea.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 6 g
- Carbs
- 40 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable chila take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cooked rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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