Tricolour Natural Rice Flour Chilla

Name: How to Make Tricolour Natural Rice Flour Chilla | Easy & Delicious Tricolour Natural Rice Flour Chilla Recipe
Total time: 10 min
Yield: 3
Cuisine: north-indian

#Celebrate the spirit of India with a wholesome and naturally colourful breakfast! This Tricolour Rice Flour Chilla is inspired by the theme “United by Flavours” and brings the colours of our national flag to the plate in a delicious way. I have kept the white chilla natural, used fresh spinach (palak) purée for the green colour, and carrot juice for the saffron-orange colour. No artificial food colours are used—just simple, natural ingredients that make this breakfast colourful, nutritious and flavourful. The beautiful tricolour effect is created naturally using carrot juice and palak purée, without artificial food colours. A simple breakfast celebrating the flavours and colours that unite India.

prep time 10 Mins

cook time 15 Mins

chef Richa Pathak

Step 1

In a bowl, combine rice flour, salt, cumin seeds and chopped onion.

Step 2

Add water gradually and make a smooth, pourable chilla batter.

Step 3

Divide the batter into three portions.

Step 4

Keep one portion plain white.

Step 5

Mix palak purée into the second portion to create the natural green colour.

Step 6

Mix carrot juice into the third portion for the natural saffron-orange colour. Adjust the consistency if needed.

Step 7

Heat a non-stick pan and lightly grease it with oil.

Step 8

Pour the three coloured batters onto the pan to create a tricolour chilla.

Step 9

Cook on medium heat until the edges become crisp and the underside is golden. Flip gently and cook the other side.

Step 10

Serve hot with chutney, curd or your favourite accompaniment.

Calories 180 - 200 kcal Kcal

Total Fat 4–5 g g

Carbs 34-38 g g

Protein 3–4 g g

ESSENTIAL ITEMS

1 cup rice flour

as required ½ cup water, or

salt to taste

½ tsp cumin seeds

1 chopped small onion, finely

1 green chilli, finely chopped (optional)

2 tbsp fresh palak purée

3 –4 tbsp fresh carrot juice

1 –2 tsp oil for cooking

Recipe by:

Richa Pathak

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