Fermented Veggies Chilla

• Ferment idli-dosa batter for overnight

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups fermented idli-dosa batter
• Approximately 1.5 - 2 cups finely diced mixed vegetables (green beans, carrots, red onion, yellow bell pepper, green bell pepper)
• About half a cup frozen corn kernels
• A handful chopped fresh coriander leaves
• About 1/2 teaspoon salt
• 1/4 teaspoon black salt
• 1/4 teaspoon red chili powder
• A pinch hing (asafetida)
• A small amount oil

1. 1Scoop and pour 2-3 cups of ready-made fermented idli-dosa batter into a large mixing bowl.
2. 2Place green beans, carrots, red onion, yellow bell pepper, and green bell pepper into an electric food chopper and finely dice them.
3. 3Add the finely chopped vegetables, about half a cup of frozen corn kernels, and a handful of chopped coriander leaves to the fermented batter.
4. 4Add about 1/2 teaspoon of salt, 1/4 teaspoon of black salt, 1/4 teaspoon of red chili powder, and a pinch of hing to the mixture.
5. 5Thoroughly mix all ingredients with a spoon, resulting in a thick, colorful batter.
6. 6Heat a cast-iron tawa (flat griddle) on a stovetop.
7. 7Spoon a ladleful of the prepared batter onto the hot tawa and gently spread it into a thick, round pancake (chilla), approximately 4-5 inches in diameter.
8. 8Drizzle a small amount of oil around the edges and over the surface of the chilla.
9. 9Cook the chilla until the edges appear crispy and the bottom turns golden brown.
10. 10Using a flat spatula, carefully flip the chilla to cook the other side.
11. 11Cook until both sides are golden brown and crispy, indicating it's thoroughly cooked.

These instructions are our analysis of the original video. Watch on YouTube →