Vegetable Ragi Chilla

Ingredients

• Ragi flour (finger millet): 1/3 cup (70 g)
• Bengal gram flour (besan): 3 dsp (30 g)
• Carrot: 1 small size (50 g)
• Onion: 1 small size (25 g)
• Capsicum: 1 small size (25 g)
• Cabbage: 4 small pieces (25 g)
• Oil: 1 tbsp (15 ml)
• Coriander leaves: a few (2 g)
• Ginger paste: ½ tsp (2 g)
• Green chilies: 1-2, finely chopped (2 g)
• Water: ½ cup (150 ml), or as needed
• Salt: to taste

Method

1. Chop the carrot, onion, capsicum, and cabbage. Gently blanch the chopped vegetables for five minutes.
2. In a separate bowl, mix the ragi flour and Bengal gram flour with salt. Gradually add water to form a smooth, lump-free batter.
3. Heat the oil in a pan. Add the ginger paste and chopped green chilies, and stir-fry the chopped onion until it becomes translucent.
4. Add the blanched vegetables to the pan and stir-fry for about 5 minutes with a lid on. Once cooked, stir in the chopped coriander leaves.
5. Heat a tawa (griddle) and lightly grease it with oil. Pour a ladleful of the batter and spread it evenly to form a thin, round pancake.
6. Cook the chilla for a few seconds and then turn it over. Spread one-sixth of the fried vegetable mixture evenly over the cooked side.
7. Cook for a few more seconds, then roll it up and serve hot with your preferred sauce.

Packed with a wholesome blend of vegetables and millet, this chilla is a guilt-free pleasure in every bite.

(Garden to Kitchen, Vigyan Prasar)