- Looking for a healthy option for breakfast?
- Make instant semolina chila
- Note Semolina Chila Recipe
Rava Chilla Recipe: In the morning rush, many housewives wonder what to make for breakfast every day. If you are tired of eating poha, upma or paratha for your daily breakfast, then try something different and tasty dish this time. Ravya Chila is the best option for breakfast which is prepared with less ingredients and in less time. Interestingly, this chilla does not require a lot of ingredients to make. Adding curd and finely chopped vegetables to semolina will make it taste better. The addition of vegetables makes this breakfast even healthier. Everyone from kids to adults will love this dish. So let's know the easy recipe for making semolina chilla.
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Ingredients required for making semolina chilla
- 1 cup fine semolina
- Half a cup of curd
- Half a cup of water
- 1 finely chopped onion
- 1 finely chopped green chilli
- Half chopped red chillies
- 1 grated carrot
- Coriander
- Salt to taste
- Half a spoon of cumin
- Oil as needed
Recipe for making Semolina Chilla
First, mix semolina and curd together in a large bowl. Add some water to it and make a medium thick dough. After this, keep this mixture covered for about 15 to 20 minutes so that the semolina blooms properly. Now add chopped onion, green chillies, green chillies, grated carrot, coriander, cumin and salt to this mixture and mix it all. After this, make a batter like dosha batter by adding little water as required.
After mixing the mixture properly, heat a non-stick pan on gas. After this, apply some oil on it. Then pour some flour and spread it round in the shape of dosha. Fry the chiles on medium heat until golden and crispy on both sides. Serve the hot semolina chiles with green chutney, tomato sauce or curd. This recipe is great for breakfast or a light evening snack.
Tips
- Soak the semolina for 15 to 20 minutes before making the chilla. It makes the chili tasty.
- Do not make the dough too thick or too thin. Make a mixture like dosha batter.
- Fry the chiles on medium to low flame until golden and crispy on both sides.
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