Beet Chilla

Rinse masoor dal and soak in warm water for at least 1 hour or overnight in cold water.
Steam a small beet in the Instant Pot for about 10 to 12 minutes until it's fork tender. Once it’s done, let it cool completely. Gently peel off the skin and trim both the top and bottom ends. Cut the beet into quarters so it's ready to add to your blender for the chilla batter. This make ahead step adds a beautiful color and subtle sweetness to the recipe!
Drain the soaked dal completely. In a blender, add masoor dal, oats, ginger, green chili, cumin seeds, salt, beet, and water. Blend to make a smooth, pourable batter (yields about 20 oz).
Heat a cast iron or non-stick pan on low-medium heat. To check if it's hot enough, sprinkle a few drops of water onto the surface; they should sizzle and evaporate quickly.
Next, take half an onion and pierce the rounded side with a fork. Use the flat side to rub oil over the pan—this helps prevent the chilla from sticking. You can also use a silicone brush to coat the pan with oil or ghee instead.
Reduce the heat, then pour about ⅓ cup of batter onto the pan. Gently spread it into a thin, even circle and drizzle a few drops of oil around the edges.
Cook for 3 to 4 minutes on the first side, then carefully flip and cook the other side for 2 to 3 minutes. Tip: Cooking on low heat helps maintain the beautiful pink color from the beet.
Repeat with the remaining batter, adding a few drops of ghee or oil as needed. Makes 6 to 8 chillas.
Serve warm with green chutney, yogurt, or a side of pickle for a flavorful, satisfying meal.

Equipment

Recipe Video

Ingredients

Instructions

Nutrition