Tangy Tawa Vegetable Rawa Chilla Recipe

About this recipe

Tangy Tawa Vegetable Rawa Chilla is a savory Indian pancake made with semolina (rawa), fresh vegetables, and flavorful spices. This nutritious and fiber-rich dish is perfect for breakfast, offering a balanced combination of wholesome ingredients with moderate spices, making it ideal for a weight-loss-friendly, vegetarian meal. The chilla is cooked on a tawa until golden and crisp, providing a satisfying texture and a delightful tang from yogurt and tomatoes. Pair it with chutney or curd for a fulfilling start to the day.

Ingredients

• 500 g Suji
• 200 g Dahi
• 250 g Carrot
• 50 g Black Pepper Powder
• 250 ml Olive Oil
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine the semolina and yogurt. Gradually mix until a smooth batter forms. Let it rest for 10 minutes to allow the semolina to absorb the yogurt.
2. 2. Add chopped tomatoes, capsicum, grated carrot, coriander leaves, and green chili to the batter. Stir well to incorporate the vegetables evenly.
3. 3. Season the batter with turmeric powder, red chili powder, cumin seeds, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
4. 4. Heat a tawa or flat pan on medium heat and drizzle 1 tablespoon of cooking oil. Spread it evenly on the surface.
5. 5. Pour a ladleful of batter onto the tawa and spread it gently into a thin circle using the back of the ladle. Cook for 2-3 minutes on medium heat until golden brown.
6. 6. Flip the chilla carefully using a spatula and cook on the other side for another 2-3 minutes until crisp and cooked through.
7. 7. Remove the chilla from the tawa and repeat the process with the remaining batter, adding oil as needed.
8. 8. Serve the tangy tawa vegetable rawa chilla hot with a side of chutney or plain yogurt for a delicious breakfast.