Chilla (Savoury Pancake)

Chillas are savoury Indian pancakes. They can be eaten for breakfast or as a snack. You can serve them plain, add fillings of your choice, sandwich them between slices of bread or roll into a chapatti. Serve with mint chutney or tomato ketchup.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Thursday, 05 September 2013
Recipe type Vegetarian Author Manisha Sharma
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For 4 people ()


  • 1/2 cup(s) moth beans (matki)
  • 1/2 cup(s) whole moong dal
  • 1/2 cup(s) black-eyed pea (lobia)
  • ginger
  • 5 garlic cloves
  • 3 green chillies
  • 1 onion, small, finely chopped
  • 2 tablespoon(s) coriander, finely chopped
  • 1/4 teaspoon(s) asafoetida
  • 2 teaspoon(s) salt
  • water (for grinding)

Chilla (Savoury Pancake) Directions
  1. Drain the dals, mix all the ingredients and grind to a paste. If required, add a little water. The batter should be thick and not runny.
  2. Grease a hot griddle or nonstick pan with some oil. 
  3. Pour the batter over a greased hot griddle. Using the back of the ladle, lightly spread the chilla in a circular direction without lifting the ladle till it is about 1/8” thin.
  4. Drizzle dots of oil on the sides of the chilas and on it. Cook over a medium-low flame till the sides start to separate from the griddle.
  5. With a flat spoon, gently nudge the chilla all around its circumference and flip to cook the other side. This will only a take few seconds since this side is already almost done.
  6. Drizzle some more oil over the chilla and cook till both sides are golden brown. 
  7. Serve with mint coriander chutney or tomato ketchup.
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