Instructions
- In a large bowl, take besan, add salt as per taste n red chilli powder and make a batter by adding water. The batter should be flowing and the consistency should be same as dosa batter.
- In a small bowl take an egg and beat it properly by adding lil salt n red chilli (optional) and keep aside.
- In a microwave safe bowl take chopped onions, chopped coriander and oregano flakes. Toss them all n microwave it for 90 secs. and keep side.
- Grate the cheese and keep aside. I used Amul cheese slices, cut in stripes.
- Heat a non stick tawa and pour a scoop of batter on it and spread like a dosa. Make sure that the spread of chilla should not b very thick or too thin. Spread it evenly .
- 6. Add just 1-2 drops of oil from the sides if required. Let the chilla cook only from bottom. Close the lid of the Non stick tawa so that the upper part of the chilla gets steamed well.
- 7. Once the chilla looks steamed from above spread the beaten egg on top of the chilla evenly. Make sure the egg shouldn’t spill out of the chilla.
- 8. Close the lid of the pan/ tawa again to let the omlete get steamed. Within a minute the omlete with get puffed up.
- Immediately add the grated cheese or stripes of cheese slices (as i did) and the onion, coriander and oregano mix
- Close the lid again for around 30 secs.
- Turn off the flames and with the help of a spatula wrap the Chilla from both sides overlapping each other as shown in pic below.
- In the same manner prepare more chillas one by one from the remaining batter and eggs.
- Cut into two halves from the center and plate them with tomato ketchup or any chutney u would prefer to have with it.
- The CHILL-O-MELT BONANZA is ready to b served and relished hot !!!
Recipe Notes
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