Zainab Khanam
- 1 cup leftover rice - ½ cup besan (gram flour) - 1 small onion, chopped - 1 green chili, chopped - ½ tsp turmeric - ½ tsp cumin - Salt, red chili powder to taste - Water, as needed - Fresh coriander leaves - Oil for frying
Mash the leftover rice in a bowl. Add besan, chopped onions, green chili, spices, and coriander leaves. Slowly mix in water to form a batter.
Ensure the batter is smooth but thick enough to spread. Adjust the spices and consistency if necessary.
Heat a non-stick pan and grease lightly with oil. Pour a ladle of batter and spread it in a circular motion like a pancake. Cook on medium flame until golden.
Once the edges lift easily, flip the chilla and cook the other side until crispy and golden brown.
Serve your Chawal Chilla with chutney, yogurt, or ketchup. It's a perfect breakfast or snack for any time of day!