Gluten free carrot and corn pancakes (chilla)

Servings

2-3

Prep

15 min

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Gluten free carrot and corn pancakes (chilla)

Fresh carrot and corn are mixed in a tangy buttermilk batter to make these appetising Gluten free carrot and corn pancakes (chilla). These nutritious pancakes can be put together in no time and make for a delicious breakfast, mini meal or snack. Fresh Sarda Farms dahi lends a tangy taste to the carrot and corn pancakes. You can use any vegetables of choice.

 

Ingredients

  • 1 ‏large carrot ,peeled and grated
  • ¼ ‏cup sweet corn kernels, roughly crushed
  • 1/3 ‏cup Sarda Farms dahi, whisked with ¼ cup water
  • 2-3 ‏tablespoons besan (chickpea flour)
  • 1 ‏teaspoon grated ginger-garlic
  • 1-2 ‏red chillies crushed
  • ‏Handful of fresh coriander leaves, chopped
  • ‏Salt to taste
  • 2-3 ‏teaspoons Sarda Farms ghee + as required to cook the pancakes, melted

Method

Add carrot, corn, ginger-garlic, salt, red chillies, besan and 2-3 teaspoons melted ghee to a mixing bowl.

Gradually add whisked dahi (buttermilk) to make a semi-thick batter

Heat a non-stick pan.

Spread a small ladleful of batter on the pan. Drizzle some ghee and cook on both sides till the pancake starts browning.

Serve hot with chutney or pickle of choice

 

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