Ministry of Curry · by Archana Mundhe★ 5.0 (1)
Beet Chilla
NUTRITION · PER SERVING100M COOK
CAL 5%·PRO 9%
CARBS 13G49% OF CAL
2G FIBER0G ADDED1G INTRINSIC9G OTHER1G TOTAL SUGAR
FAT 4G37% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Indian pancake (chilla) made from masoor dal and oats, blended with fresh beet for vibrant color and nutrition. Savory, lightly spiced, and versatile for any meal.
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View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup masoor dal (red lentils)
- 2 cups water (for soaking)
- 1 small beet
- ½ cup protein oats
- 1 inch ginger (roughly chopped)
- 1 green chili
- ½ teaspoon cumin seeds
- 1 teaspoon kosher salt
- 1 cup water (for blending the batter)
- 2 tablespoons ghee or oil (for cooking)
At a glance
PER SERVING · TIME 100M
CAL 5%·PRO 9%
CARBS 13G49% OF CAL
2G FIBER0G ADDED1G INTRINSIC9G OTHER1G TOTAL SUGAR
FAT 4G37% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 237mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.