Sometimes, the modification of some of the ingredients or the addition of veggies can give a very innovative spin to popular recipes.
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
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.
Repeat with the remaining batter to make 14 more chilas.
Serve immediately with green chutney.