Rice flour and Cucumber chilla


1 cup rice flour

½ cup grated cucumber

¼ cup grated carrot

2 tbsp fresh curd

1 tbsp chilli finely chopped

1 tbsp green coriander finely chopped

Salt as per taste

2 tbsp oil for cooking


Combine the cucumber, carrot and rice flour, add enough water and make a smooth batter and keep aside for 15 minutes.

Add curd, salt, green chillies, coriander and mix well.

Heat a non-stick tavaor pan and spread a ladleful of batter to make a chilla.

Cook on a medium flame using ½ tsp of oil till it turns golden brown in colour on both the sides.

Repeat the process with the remaining batter to make morechillas.

Serve hot with green chutney or sauce.