Chhattisgarhi Chila

Chhattisgarhi Chila

Chhattisgarhi Chila

Veg Vegan

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.

Cuisines

Chhattisgarhi

Best for

Breakfast

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Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

rice flour 1 cup Rice flour
urad dal 1/2 cup Urad dal , split
chana dal 1/4 cup Chana dal
water 1 cup Water
Cumin 1 teaspoon Cumin , seeds
Ginger 1 teaspoon Ginger , paste
green chili paste 1 teaspoon Green chili paste
Onion 1 cup Onion , finely chopped
Cilantro 1/2 cup Cilantro , finely chopped
salt 1 teaspoon Salt
oil — Oil , for cooking

Instructions

  1. 1 Rinse the split black gram and chana dal thoroughly and soak them in water for 4-5 hours or overnight.
  2. 2 Drain the soaked dals and grind them to a smooth batter using a little water.
  3. 3 In a mixing bowl, combine rice flour, ground dal batter, cumin seeds, ginger paste, green chili paste, chopped onions, chopped coriander leaves, and salt.
  4. 4 Add water gradually to the mixture to form a smooth, pourable batter.
  5. 5 Heat a non-stick pan or tawa over medium heat and grease it lightly with oil.
  6. 6 Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
  7. 7 Drizzle a little oil around the edges and cook until the bottom is golden brown and crisp.
  8. 8 Flip the chila and cook the other side until golden brown.
  9. 9 Remove from the pan and repeat with the remaining batter.
  10. 10 Serve hot with chutney or pickle.

Tips

For a spicier chila, increase the amount of green chili paste.