Chhattisgarhi Chila

Thin rice flour pancakes — ground from local aromatic rice varieties like Dubraj or Vishnu Bhog, fermented overnight, and cooked on a tawa in a thin drizzle of oil until crisp at the edges and soft at the centre. Eaten for breakfast with thechwaa chutney and jaggery. Distinct from the besan cheela of North India in its rice base and lighter texture.