Salt, to taste
1 small broccoli floret, grated
3-4 baby carrots, grated
¾ cup of water
1 tbsp oil
Guest Blogger: Sargam N Chand
1/3 cup besan
Ishita and I have been friends for long and her move to New York has been as exciting for me as it has been for her. Both of us have toddlers who are about the same age and since we live in the same block, we often get together for play-dates. Our daughters love to play with each other and eat together.
It’s nice to see how Ishita is so conscious of the nutritional content of the food that she feeds her daughter. She keeps me motivated to do the same for Kyra’s meals. My mom’s age old chilla recipe has come in handy whenever we travel; it’s easy to prepare, pack, carry and feed. I thought that adding some vegetables to the chilla would enhance its taste and nutrition.
Recently, when we were helping Amit and Ishita set up their new home, we went shopping together to IKEA. For the excursion, I prepared these chillas for our little ones and they both loved it! You should try this recipe – I am sure your baby (s) will relish it too.
Age Check: 12 month+
¼ cup roasted sooji
A pinch of heeng
¼ tsp chat masala
A pinch of chilli powder
Both the grated vegetables should measure up to about half a cup (You can use vegetables of your choice; the combo of broccoli and carrots however goes well)
Mix besan and sooji; add heeng, salt, chilli powder and chat masala (optional), followed by water
Mix well; for softer chillas, add about ½ tsp oil to the batter
Allow the besan and sooji mix to sit for about half an hour; this lets the chillas turn out soft (Please do remember to add the heeng, as besan and broccoli are a little heavy and heeng aids digestion)
Add the grated vegetables to the batter and mix once again
Heat the oil in a non stick pan, spread the batter into small rounds and cook on medium flame till both sides turn golden brown
You could vary the spices per your liking.These chillas can be served with ketchup or coriander chutney for the grown ups and older kids. You can pep it up by adding onions, green chillies and finely chopped coriander.