Step-by-Step Instructions

1. 1.Soak Rice

   Soak 1.5 cups of raw rice in water for 3-4 hours.

2. 2.Drain Rice

   Drain the soaked rice completely using a strainer.

3. 3.Prepare for Grinding

   Transfer the drained rice to a mixer jar. Add 2 medium-sized boiled potatoes, 1/2 inch ginger, and 2 green chilies.

4. 4.Grind Batter

   Add 1.5 cups of water gradually and grind the mixture into a fine, smooth batter.

5. 5.Transfer Batter

   Pour the ground batter into a large mixing bowl. Rinse the mixer jar with 1/2 cup of water and add it to the batter.

6. 6.Add Vegetables

   To the batter, add 1/4 cup finely chopped capsicum, 1/2 cup boiled corn, 1/2 cup finely chopped carrot, 1/2 cup finely chopped onion, 1/2 cup boiled peas, and 1/4 cup finely chopped coriander leaves.

7. 7.Add Spices and Seasonings

   Add 1 tsp curry leaves, 1 tsp cumin (jeera), 1/2 tsp black pepper powder, 1/2 tsp chili flakes, 1.5 tsp salt, 2 tsp lemon juice, and 1/4 tsp baking soda to the mixture.

8. 8.Mix Batter

   Mix all the ingredients well until a perfect, consistent batter with vegetables is formed.

9. 9.Heat Pan

   Heat a cast iron skillet or pan and add 1/2 tsp of oil.

10. 10.Cook Chilla (First Side)

    Pour a ladleful of the prepared batter onto the hot pan. Cover with a lid and cook on a low flame for 4-5 minutes until the base is golden brown and cooked through.

11. 11.Cook Chilla (Second Side)

    Flip the chilla to the other side. Cover with a lid and cook on a low flame for another 2-3 minutes until it is evenly cooked and golden brown.

12. 12.Serve

    Remove the cooked vegetable rice chilla from the pan and serve hot with chutney.