1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava / sooji)
1/4 cup urad dal flour
1/4 cup grated cabbage
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving
green chutney

Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.

Heat a non-stick tava (griddle), grease it lightly using a little oil, spread a little mixture over it and spread into a 50 mm. (2”) diameter circle.

Cook the chilas using a little oil, till it turns golden brown in colour from both the sides.