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Breakfast has always been known as the most important meal of the day, from the beginning of time. It means "breaking the fast," and it gives one the energy and nutrition they need to get through the rest of the day. Besides giving the body energy, a healthy breakfast also provides protein, vitamins, and minerals.
In India Sattu Chilla is one of the most popular breakfasts. Starting the day with this is healthy because it helps you to stay healthy with nutrient-rich sattu. In areas like Bihar and Uttar Pradesh, where sattu is a common component, this dish is especially popular. For hectic mornings this is a perfect option as it’s easy and quick to make, and you can have it with vegetables and spices of your choice.
Selection Of Good Quality Sattu
When making sattu chilla, your first step is choosing quality sattu flour. Purchasing freshly ground, impurity-free sattu will help you get the highest flavour and nutritional content. Sattu is available at local food stores or grocery stores, but if you want, you may prepare it at home by roasting chickpeas and grinding them into a fine powder. To guarantee freshness, look at the expiration date before buying packaged sattu. Freshly ground sattu has more nutrients and flavour than older stock.
Batter Preparation
Once you are ready with the sattu flour it’s time to make the chilla batter. Mix one cup sattu flour and water in a mixing bowl so that the batter is neither too thick nor too runny like pancake batter. A spoonful of besan can also be used for flavour and texture. Add finely chopped veggies to the batter, including tomatoes, onions, green chillies, and coriander leaves. Other than increasing the flavour of your chilla, these components also help add more nutrients to the chilla. Then add red chilli powder, turmeric powder, and salt, as per your taste. Resting your batter for ten to fifteen minutes will improve cooking outcomes and bring the flavours together.
Cooking Process
Achieving the ideal texture and flavour of your sattu chilla requires careful cooking. Lightly coat a nonstick pan or tawa with oil or ghee and heat it over medium heat. When the pan is hot, transfer a spoonful of batter onto it and carefully spread it out into a round shape that is roughly 5 to 6 inches across. To help the chilla crisp up during cooking, drizzle some oil around the edges. For one or two minutes, cover it with a lid; this keeps the moisture within and helps cook the top evenly. Using a spatula, carefully flip it over once bubbles appear on the surface and the edges are golden brown. Continue cooking until it is crispy on both sides.
Image Credit: Wikimedia Commons
Serving Tips
Due to its adaptability, sattu chilla can be eaten for breakfast or as a snack during the day. Serve hot with yoghurt or green chutney on the side for dipping; these toppings provide sour and creaminess and perfectly balance the flavours. For an added crunch and flavour contrast, you may also serve sattu chilla with salad or pickles. For more flavour, try mixing some chopped green chillies into the batter if you like spicy.
Image Credit: Wikimedia Commons
