The vivid colour makes this chilla camera-friendly, but the method stays practical for weekday cooking. Soaked moong creates the batter, beetroot brings gentle sweetness, and a hot tawa provides crisp edges.
Prep
15 min
Cook
20 min
Total
35 min
Yield
Makes 6 chillas
ColourfulTawa recipeBreakfast
Make it
Method
01
Drain the dal and blend with beetroot, ginger, cumin, chilli, salt and just enough water for a pourable batter.
02
Rest for 10 minutes, then stir in coriander. Add a spoon of water if the batter has thickened.
03
Spread a ladleful thinly on a hot seasoned tawa. Drizzle a few drops of oil around the edge.
04
Cook until the top looks dry, flip and cook the second side for about a minute. Serve hot with curd.
Kitchen notes
A well-heated pan prevents sticking.
Keep the batter slightly thicker than dosa batter so the chilla turns easily.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.