29/11/2023
Ingredients for ragi oats chilla -
2 beet roots
2 cup ragi flour
1/2 cup oats
1⁄2 tsp ajwain
1⁄2 tsp turmeric powder
1⁄2 tsp pepper powder
Salt as per taste
2 tbsp curd
1 tsp ghee
1 cup water
1 onion (chopped)
1⁄4 cup corriander leaves
1 tbsp green chillies (chopped)
Few peanuts
1 tbsp oil
Ingredients for pumpkin chutney -
200 grams yellow pumpkin chopped into cubes
1 medium sized tomato
1 medium sized onion
1 inch piece of ginger
1 tsp corriander seeds
1 inch tamarind piece
4 red chilies
1/4 tsp of asafoetida
few curry leaves
salt to taste
1/2 tsp oil
1/4 tsp roasted urad dal
1/4 tsp roasted channa dal
4-6 curry leaves
Method for ragi oats chillas -
Steam 2 beet roots for 10 minutes in a steamer (cut them into few slices) until cooked properly. Allow to cool.
Grind the steamed beet root into a smooth paste.
Take a bowl , add ragi flour , oats roasted and powdered, ajwain, turmeric powder, pepper powder, salt, curd, ghee.
Now add pureed beetroot into the bowl and mix well.
Add enough water to the bowl to get a semi-flowy batter.
Heat a pan on a medium flame and pour a ladle full of batter into the heated pan. Spread evenly. Top it with chopped spring onions, coriander leaves, green chili, and peanuts.
Cover and cook for 2 minutes on medium flame. After 2 minutes flip over and cook for another 2 minutes.
Cook until it turns crispy on both sides.
Serve with pumpkin chutney.
Method for pumpkin chutney -
Peel the hard skin of the pumpkin and chop it.
In a pan, heat 1 teaspoon oil, when it is hot curry leaves, urad dal , channa dal, chopped ginger, asafoetida and red chilies and saute for a minute.
Next add the chopped tomato and onion and chopped pumpkin, coriander seeds and 1/2 cup of water. Cover and cook for 8-10 mins, until the pumpkin becomes soft.
Once done, take it off the stove, let it cool. Now grind until smooth. No need to add water.
