This fusion dish brings together millets, lentils, and oats to create a wholesome, crispy dosa-style chilla as the base. The filling is a savory mix of protein-rich paneer, crunchy beans, and aromatic spices. Perfect for a healthy breakfast, lunch, or light dinner.
🫓 Base – Sama-Oats Chilla Batter
Ingredients:
Sama chawal (barnyard millet) – 1 cup
Urad dal – 1/2 cup
Oats – 1/4 cup
Methi dana (fenugreek seeds) – 1.5 tbsp
Rice – 3 tbsp
Salt – to taste
Water – as needed
Instructions:
Soak: Wash and soak sama chawal, urad dal, rice, and methi dana together for 6–8 hours or overnight.
Blend: Add soaked mixture and oats into a blender. Add water gradually to make au smooth, pourable batter (like dosa batter).
Ferment (optional): For enhanced flavor and texture, allow to ferment in a warm place for 6–8 hours.
Season: Add salt to taste before making chillas.
Cook: Heat a non-stick or cast-iron tawa, pour a ladle of batter, and spread like a dosa. Cook on both sides with minimal oil until golden and crisp.
Filling:
Ingredients:
Paneer – 100 g (crumbled or finely chopped)
Onion – 1 (finely chopped)
Tomato – 1 (finely chopped)
Beans – 1/4 cup (finely chopped)
Curry leaves – 12–15
Red chilli powder – 1/2 tsp (adjust to taste)
Turmeric – 1/4 tsp
Salt – to taste
Oil – 1 tbsp
Instructions:
Sauté aromatics: Heat oil in a pan. Add curry leaves, salt ,chilli and beans. vegetable filling is made
Now add paneer , tomato and onions with vegetable filling. mix them up.
🍽️ Assembly:
Place the cooked chilla on a plate.
Spoon the warm paneer-bean filling onto one half.
Fold over like a dosa or serve open-style.
Serve hot with chutney!!!
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