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.
|Serves||4||Published||Thursday, 05 September 2013|
|Recipe type||Vegetarian||Author||Manisha Sharma|
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)
- 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)
- 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.
- Grease a hot griddle or nonstick pan with some oil.
- 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.
- 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.
- 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.
- Drizzle some more oil over the chilla and cook till both sides are golden brown.
- Serve with mint coriander chutney or tomato ketchup.