#shorts Beet Chilla with Oats

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Rinse the masoor dal and soak it in warm water for at least 1 hour, or overnight in cold water.
2. Steam the small beet in the Instant Pot for about 10 to 12 minutes until fork tender. Cool completely, peel, trim the ends and cut into quarters.
3. Drain the dal. Blend the dal, oats, ginger, green chili, cumin seeds, salt, beet and 1 cup water until smooth and pourable.
4. Heat a cast iron or non-stick pan on low-medium heat until a few drops of water sizzle and evaporate quickly.
5. Rub the pan lightly with oil or ghee using half an onion, or brush it on with a silicone brush.
6. Reduce the heat and pour about ⅓ cup of batter onto the pan. Spread it into a thin, even circle and drizzle a few drops of oil around the edges.
7. Cook for 3 to 4 minutes, flip and cook the other side for 2 to 3 minutes.
8. Repeat with the remaining batter, adding a few drops of oil or ghee as needed. Makes 6 to 8 chillas.

Summarized from Ministry of Curry's video. Watch it for the details.

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