Leftover Khichdi to Chile
Khichdi is frequently prepared in our home. Every Saturday, khichdi is on the menu for dinner. Last Saturday, a lot of khichdi was left over at night, and my family and I was in no mood to have it the next day. So I used that khichdi to prepare tasty chilas. In this recipe, the leftover khichdi was ground in a blender jar. For the chila batter, I have used gram flour (besan) as it is highly nutritious. Some rice flour (chawal ka atta) can also be added to the batter to obtain crispy chilas. This besan is combined with curd (dahi) and chopped onions (pyaaz) along with some spices. These spices can be added according to taste. A little bit of water is also added to give proper consistency to the batter. It should neither be too thick, nor too runny. This batter is then spread on a hot, greased pan and allowed to cook. The side is flipped when one side turns golden-brown in colour. These hot chilas taste fantastic with some Green Coriander Chuney or Tamarind (imli) chutney. And in this way, ordinary khichdi can be transformed into something interesting within minutes.
If you are looking for more leftover recipes do check Leftover Roti to Tikki, Cabbage-Potato vegetables to baked sesame Tikki, Leftover rice to Halwa, Leftover Bread to delicious fry.
How to make Leftover Khichdi to Chile
Ingredients |
|
| Left over Khichri | 1 cup |
| Gram flour (besan) | 1/2 cup |
| Curd (dahi) | ¼ cup |
| Onion (payaz), chopped | 4 table spoon |
| Green chillies (hari mirch), chopped | 2 table spoon |
| Salt (namak) | to taste |
| Vegetable Oil | for frying |
Method
- 1. Take Khichri in a blender jar and grind it.
- 2. Add gram flour, curd, onion, green chillies, coriander leaves and salt and mix it.
- 3. Make a batter of this mixture by adding little water.
- 4. Heat a pan, add a spoonful of batter and spread it like dosa.
- 5. Add 1 table spoon of oil and let it cook for 2 minutes. Turn the side and again cook it.
- 6. Serve Chila with green and tamarind chutney.
Tip
- You can also add some rice flour for crispiness of chila.
No comments yet.