Hare lasun ka chila
Enjoy the milder flavours of garlic with the gluten-free oats besan chila for breakfast. This green garlic crepes is a protein-rich recipe that can easily double up as a wrap for some good tofu akuri too.
Equipment
- 1 mixing bowls and spoons.
- 1 flat pan (tawa)
Ingredients
For the batter
- 3/4 cup oats flour
- 1/2 cup chickpea flour
- 2 tbsp Raw rice flour
- 3 tbsp yogurt or coconut yogurt
- 1.5 glass water use as needed.
- salt to taste
Spices
- 1/4 tsp roasted cumin powder
- 1/4 tsp red chilli powder
- 1 pinch asafoetida
green garlic addition
- 1/2 cup green garlic chopped.
To make the crepes
- 2-3 tablespoon ghee or oil
Instructions
- Add all the flours into the mixing bowl.
- Mix it well, add salt and spices.
- Add the yogurt and half cup water and whisk the batter together. If too thick add a bit more water and whisk to a smooth flowing batter.
- Finely chop the green garlic and add to the batter.
- Mix well and set aside for 10 minutes.
to make the chila ( crepes)
- Heat the flat pan ( tawa) on medium heat.
- Ladle a large ladleful batter in the centre of the pan and spread it outwards in concentric circles.
- Drizzle a bit of oil or brush some ghee along the edges.
- Once the crepes is cooked on one side, flip it over gently and cook the other side too.
- Remove from heat when is freeze up with a few blister marks on it.
- Stack the crepes on a plate.
- Serve it warm with chutney.
Tried this recipe?Let us know how it was!