Besan Chilla with Green Chutney
Crispy besan chilla with Zeliva Chaat Masala — protein-packed, quick breakfast in 20 minutes.
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Masala Dosa
Crispy rice crepe wrapped around a spiced potato filling — South India’s iconic breakfast powered by Zeliva spices.
Ingredients
- 2 cups Dosa batter — fermented overnight
- 3 Potatoes — boiled and mashed
- 1 Onion — finely chopped
- 2 Green chillies — slit
- 1/2 tsp Zeliva Turmeric Powder
- 1 tsp Zeliva Mustard Seeds
- 8-10 Curry leaves
- 2 tbsp Oil
- Salt to taste
- Fresh coriander — for garnish
- Coconut chutney — to serve
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Make The Potato Masala
Heat oil in a pan, add Zeliva Mustard Seeds and let them splutter. Add curry leaves, green chillies, and onions. Sautu00e9 until onions turn soft. Add Zeliva Turmeric Powder, mashed potatoes, and salt. Mix well and cook for 3 minutes. Set aside.
2
Prepare The Dosa
Heat a flat non-stick tawa on medium-high. Sprinkle a few drops of water u2014 it should sizzle immediately. Pour a ladleful of batter in the centre and spread in a circular motion outward to form a thin crepe.
3
Cook The Dosa
Drizzle 1 tsp of oil or ghee around the edges. Cook until the base turns golden and crisp, about 2u20133 minutes. Do not flip for a traditional masala dosa.
4
Fill & Fold
Place 2u20133 tbsp of potato masala along the centre of the dosa. Fold one side over the filling to form a half-moon or roll. Serve immediately with coconut chutney and sambar.
