Clearcals

Serving Size 1 Medium Piece (40 g)
Calories72.0 kcal
Carbs7.8 g (31.3 kcal)
Protein2.6 g (10.4 kcal)
Fats3.4 g (30.3 kcal)

Urulaikkizhangu Vengaya Seela recipe

Name: Urulaikkizhangu Vengaya Seela
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 50 Grams of Potato; 10 Grams of Chillies green - all varieties; 20 Grams of Coriander leaves; 2 Grams of Ginger fresh; 100 Grams of Onion big; 1 Tea Spoon of Cumin seeds; 2.5 Grams of Turmeric powder; 5 Tea Spoon of Rice bran oil; 2.5 Grams of Salt; 100 Milliliter of Water; 1 Tea Spoon of Red chilli powder; 100 Grams of Besan

Urulaikkizhangu Vengaya Seela has more good fat than whole wheat flour and also higher protein content. HINT: Rich in complex carbohydrates and with a low glycemic index.

Cooking time: 20 minutes

Serves: 10 persons

Ingredients

Potato

50 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

20 Grams

Ginger fresh

2 Grams

Onion big

100 Grams

Cumin seeds

1 Tea Spoon

Turmeric powder

2.5 Grams

Rice bran oil

5 Tea Spoon

Salt

2.5 Grams

Water

100 Milliliter

Red chilli powder

1 Tea Spoon

Besan

100 Grams

Instructions

Peel and grate the potatoes

Wash, peel the skin, and grate the potatoes. Soak grated potato for 5 minutes or till starch of potato is separated. Drain off the grated potato and squeeze water.

Chop the onion

Peel the onion and chop them well.

Prepare the batter

Take a mixing bowl. Add besan, grated potato, and chopped onion. Now add everything except for oil and water. Pour water now. With a wired whisk begin to mix everything. Mix well by adding water forming thick flowing consistency chilla batter.

Cook the chilla

Preheat a girdle, take a ladleful of the batter, spread it evenly on it, apply oil from the sides. Once done flip on the other side and cook.

Serve hot

Serve hot with any chutney.

Nutrition Label