Try spinach-besan chilla for a healthy, tasty breakfast

Almost every household faces the question of what new dish to make for breakfast. Eating the same old poha, upma or idli every day can get boring. If you want a breakfast that is quick to make and filling during the morning rush, spinach-besan chilla is a great option. Made with spinach that is easily available at home, this chilla comes together quickly and easily. Its good taste makes it a hit with both children and adults, and the addition of spinach also adds nutrients to the dish. The flavour of fresh green spinach along with a tempering of spices further enhances the taste.

To make spinach chilla, you will need spinach leaves, one cup gram flour (besan), two teaspoons rice flour or semolina, one teaspoon ginger-green chilli paste, one finely chopped onion, half a teaspoon carom seeds (ajwain), a pinch of asafoetida (hing), turmeric, half a teaspoon red chilli powder, half a teaspoon garam masala, salt to taste, water as needed, and oil or ghee.

To prepare the chilla, first wash the spinach leaves two to three times in clean water. Once all the mud or dust is completely removed, finely chop the spinach. In a bowl, take the gram flour and rice flour or semolina. Add the ginger-chilli paste, onion, carom seeds, asafoetida, turmeric, red chilli powder, garam masala and salt. Now add the chopped spinach and mix all the ingredients well. Add water little by little to prepare a batter that is thick but still spreads easily.

Next, heat a griddle and grease it lightly with oil or ghee. Pour the prepared batter onto the griddle and spread it into a round shape. Drizzle a little oil or ghee around the edges of the chilla and cook it on medium heat. Once one side turns golden and crisp, carefully flip the chilla. Cook the other side well too. Make the remaining chillas the same way with the leftover batter. Serve the hot spinach chilla with green chutney, curd or a chutney of your choice.