INGREDIENTS:
1 cup whole wheat flour (atta)
1/2 cup rice flour
1 cup water or more if required
1 finely chopped onion
1 small chopped tomatoe(optional)
1 small chopped capsicum(optional)
1 teaspoon turmuric powder
1 teaspoon green chillies
1/2 teaspoon ajwian
1 teaspoon cumin powder
1 teaspoon red chilli powder
Salt to taste
2-3 tablespoon finely chopped coriander
Oil/ghee/butter for frying
INSTRUCTIONS:
To begin making chilla, mix the Whole Wheat Flour, rice flour and water and make a thick lump free batter. The paste should be thicker than dosa batter.
After making a batter, mix the vegetables like chopped onion, chopped tomatoes, chopped capsicum, chopped coriander leaves,cumin seeds, turmeric powder, ajwian, red chili powder, green chillies and salt to taste. Mix well. Keep it a side for 10mins.
Now heat a tava and grease it with 1 tablespoon oil/butter/ghee. When the oil gets heated, add one ladle full of batter on the heated tava(If the vegetables accumulate in the center, then using your finger tips spread the vegetables around the chilla).
Cover the tava with a lid for 3 to 4 minutes and cook the wheat chilla over medium heat. The steam that gets created will help cook the chilla evenly.
Open the lid and spread 1 teaspoon oil on top of the chilla while it is frying on the tava and continue to cook until you notice the sides and the bottom of the chilla is cooked through and lightly browned. Flip to the other side and let it get cooked for a few more minutes or until the edges appear crispy.
Serve hot chilla with tomatoe sauce !!
