Masala Quinoa And Methi Chilla Recipe

About this recipe

Masala Quinoa and Methi Chilla is a wholesome, high-fiber Indian breakfast dish that combines nutrient-rich quinoa with aromatic spices and fresh fenugreek leaves. The chillas, or savory pancakes, are lightly spiced for a balanced medium heat level and are perfect for starting your day on a healthy note. Packed with proteins, vitamins, and minerals, this recipe is ideal for weight loss and suits a moderate activity level. Serve it with a side of green chutney or yogurt for a complete meal that is both satisfying and delicious.

Ingredients

• 100 g Quinoa
• - Besan
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 100 g Methi
• - Coriander Powder
• 300 g Ginger Paste
• 200 g Dahi
• - Olive Oil
• medium Chilli Green Long
• 50 g Cumin Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the quinoa thoroughly and soak it in water for 30 minutes, then drain and grind into a coarse paste using a blender.
2. 2. In a mixing bowl, combine the quinoa paste, gram flour, whole wheat flour, turmeric powder, cumin powder, coriander powder, ginger paste, and salt.
3. 3. Add the chopped methi leaves, green chili, and yogurt to the mixture, then gradually mix until you achieve a thick batter consistency.
4. 4. Heat a non-stick pan or skillet and brush it lightly with olive oil.
5. 5. Pour a ladle of batter onto the pan, gently spreading it into a thin round shape like a pancake.
6. 6. Cook on medium heat for 2-3 minutes until golden brown, then flip and cook the other side for an additional 2-3 minutes.
7. 7. Repeat the process with the remaining batter, brushing the pan with oil as needed.
8. 8. Serve the chillas hot with green chutney or plain yogurt for a delicious breakfast.