Besan Chilla with Milk

Ingredients(for 2 medium besan chillas with 1 glass (200 ml) milk)

• 1 cup Besan (gram flour) (chickpea flour)
• 1 small, finely chopped Onion (pyaaz)
• 1 small, finely chopped Tomato (tamatar)
• 1, finely chopped Green chili (hari mirch) - optional
• 2 tbsp, finely chopped Coriander leaves (dhaniya patta)
• 1/4 cup, grated Carrot (gajar) - optional
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt (namak)
• approx. 1/2 cup Water (adjust for batter consistency)
• 2 tsp Oil (for greasing tawa, use cold-pressed or olive oil for health)
• 2 glasses (200 ml each) Milk (preferably low-fat or toned)

Instructions

1. 1

   In a mixing bowl, add besan, turmeric powder, cumin seeds, and salt. Gradually pour in water while whisking to form a smooth, lump-free batter.

   5 minutes

   Whisk the batter well to aerate, resulting in fluffier chillas.

2. 2

   Fold in the chopped onions, tomatoes, green chili, grated carrot, and coriander leaves. Mix everything evenly.

   3 minutes

   Adding veggies increases fiber and micronutrients.

3. 3

   Heat a tawa or non-stick skillet on medium flame. Lightly brush with oil.

   2 minutes

   Ensure the tawa is properly heated to avoid sticking.

4. 4

   Pour a ladleful of batter on the tawa and gently spread into a circular chilla about 5-6 inches across. Drizzle a few drops of oil around the edges.

   2 minutes

   Do not spread the batter too thin for a soft, moist center.