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The ingredients needed to prepare Oats Soya Spinach Chilla with Green Nariyal Chutney:
- You need Blend:
- Take 1 cup fresh spinach
- Prepare 1 cup fresh coriander leaves
- You need 1 roughly chopped medium red onion
- You need 1 chopped green chilli
- Provide 1/2 piece fresh ginger
- Use 1 tbsp chopped cilantro
- Use 1/2 tsp cumin seeds
- Prepare 1/4 tsp fennel seeds
- Prepare 1/2 tsp ground turmeric
- Get 1/2 tsp ground coriander
- Prepare 1/2 tsp ground cayenne
- Take 1 pinch asafetida(hing)
- You need 1/4 cup yogurt
- Prepare & salt to taste into a smooth puree
- Prepare Then add: ½ cup oats flour
- You need 1/4 cup chickpea flour
- You need 1 cup rice flour
- Take 1/4 tsp baking soda
- Take 1/2 bowl soak soyabean grind
- You need 1 bowl green Moong Dal soak grind
- Take 1/2 bowl soak Rice grind
- You need 1/2 tsp Elaichi powder
- Provide & 1tsp oil
- Prepare ………………………………………………………………..
- Take For Chutney-
- Provide 1 cup fresh grated coconut
- Take 1/4 cup roasted chana dal
- Take 1-2 chillied or add more as per taste
- Provide 1/2 inch ginger chopped
- Get 1-2 garlic chopped
- Provide 4-5 curry leaves
- Use 1/2 bowl coriander leaves
- Get 4-5 tbsp water for grinding the chutney
- Provide Salt as required
- You need Tempering:-
- Use 1 tbsp oil
- You need 1/2 tsp mustard seeds
- Provide 1 red dry chili torn a bit without breaking it
- You need 1 pinch asafetida(hing)
- Take 4-5 curry leaves
Instructions to make Oats Soya Spinach Chilla with Green Nariyal Chutney:
- For Chilla:- Mix well to form a smooth batter.
- Taste & adjust the seasoning and rest the batter for 15 minutes.
- -Chopped Onion and Paneer added salt+chaat masala+green chillies(according to your taste) for sprinkling.—
- Heat a griddle/nonstick pan over medium heat and cook the crepes and Sprinkle paneer onion masala on one side with a few teaspoons of oil/ghee until it turns golden brown.
- Repeat with the remaining batter to make more.
- For Chutney-1.In a chutney grinder jar, grind all the chutney ingredients very well. - 2.Heat 1tbsp oil in a tadka pan or small frying pan, lower the flame. - 3.First add ½ mustard seeds and allow them to crackle. - 4.Then add 2 red dry chillies, a pinch of asafoetida(hing) and 4 to 5 curry leaves. - 5.Pour the tempering on the chutney and mix well.
- Now serve Oats Soya Spinach Chilla with Green Nariyal Chutney.
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