Sabudana Chilla Recipe Recipe

Cooking Directions

• STEP 1.Soak sabudana in water for 4-5 hours or overnight until it becomes soft and translucent.
• STEP 2.Drain the water from the soaked sabudana and transfer it to a mixing bowl.
• STEP 3.Add mashed potatoes, chopped green chilies, grated ginger, chopped coriander leaves, cumin seeds, salt, and black pepper to the bowl.
• STEP 4.Mix all the ingredients well to form a thick batter.
• STEP 5.Heat a non-stick pan or tawa and grease it with oil.
• STEP 6.Take a ladleful of the batter and spread it evenly on the pan to form a round chilla.
• STEP 7.Cook the chilla on medium heat until it turns golden brown and crispy on both sides.
• STEP 8.Repeat the process with the remaining batter to make more chillas.
• STEP 9.Serve the sabudana chilla hot with mint chutney or yogurt.
• STEP 10.Store any leftover chillas in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to soak the sabudana for the recommended time to achieve the desired softness.
• You can add grated carrots or chopped spinach to the batter for added nutrition and flavor.
• To make the chillas more crispy, you can add a little rice flour to the batter.
• If the batter is too thick, you can add a little water to adjust the consistency.
• For a spicier version, you can increase the amount of green chilies or add red chili powder.

Storage and Serving

• Sabudana chilla is best served hot and fresh.
• You can serve it as a breakfast dish or as a snack with tea or coffee.
• Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the chillas in a pan or microwave before serving.