Beetroot, Spinach, and Carrot Chila, Pancakes

Beetroot, Spinach and Carrot Pancakes/Chilla Recipe
Beetroot, Spinach and Carrot Pancake (Chillas)

As I mentioned in one of my Facebook posts, Paromita is on a cooking spree. She’s trying out various kid-friendly dishes that are sure to catch even the most fussy-eater kid’s fancy. In fact if I just post Paromita’s recipes, I wouldn’t have to worry about blog content for a couple months at least. She sent me this pic two weeks back but I wasn’t able to post this for quite some time. I have been getting less and less time to spend on blog posts lately, thanks to my super-active kiddo. But better late than ever. Here’s Paromita’s chilla recipe made using beetroot, spinach, and carrots. I have a couple of more recipes in the pipeline, hope to post them soon. Meanwhile, hope your kiddos enjoy these nutritious vegetable chillas.

Paromita with her kids
Paromita with her kids

Beetroot, Spinach, and Carrot Pancakes/Chilla Recipe

Print Recipe
A healthy, kid-friendly Indian pancake/chilla recipe. Your kids will love these nutritious vegetable chillas for sure.
Author Mukta Tikekar


  • 2 cups semolina suji/rava
  • 1 cup yogurt/curd
  • 1 cup chickpea flour besan
  • 1 cup blanched and puréed spinach
  • 1 cup carrot purée
  • 1 cup beetroot purée
  • 2 tsp cumin seeds jeera
  • 1 tbsp ginger-garlic paste
  • 1 onion chopped
  • 1-2 green chilies chopped
  • 1 to mato chopped (optional)
  • Salt to taste
  • Oil


  • Soak suji/semolina overnight. Add only enough water to reach the level of semolina.
  • Strain the pre-soaked semolina to remove all water from it. (Paromita used tea strainer for this purpose.)
  • Add curd/yogurt and mix properly.
  • Add ginger-garlic paste, chopped chilies, onion, tomato, and salt. (You can leave out chilies if you are making the chillas for toddlers.)
  • Mix the batter properly and then divide it in three portions.
  • Add beet root puree in the first portion, spinach puree in the second, and carrots puree in the third.
  • Add chickpea flour (besan) in each portion of the batter to achieve desired consistency. (The batter shouldn’t be runny or tight. The consistency should be like the dosa batter.)
  • Heat tava and drizzle a little oil.
  • Lower the flame, pour the batter and spread it around to make pancakes (chillas) of desired size. Use a different spoon for each batter. (Paromita’s tip: You can try different shapes that kids might fancy.)
  • Drizzle a bit of oil from the sides and allow it to cook.
  • After the top of the pancake/chilla looks half cooked, carefully flip the side. (Paromita’s tip: “After the top part is half cooked slightly turn it. You can use another spoon to lift one corner and slowly sliding the ladle inside for support and flip.”)
  • Cook on both sides, drizzling each side with little oil.
  • Make the required number of chiilas and arrange them in a plate in an attractive pattern.
  • Serve hot with raita, chutney, or tomato ketchup.

1 thought on “Beetroot, Spinach, and Carrot Chila, Pancakes”

  1. This dish looks really colourful and appetizing. We tried it and since pancakes are already liked by my folks at home, this one easily fits in the list of our favorite food items.


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