Chillas are spiced lentil crepes served hot in breakfast or as a main dish during a meal. Chilla's is popular in Gujrat and Rajasthan. It is served with mint chutney, curd or any tangy thing. Chilla's are called veg omletes, since varieties can be made out of it. Vegetables and spices can be added to chillas to make it more tasteful. The soft nature of the crepes makes it very suitable for the children to chew and digest as well. There are several ways of preparing a Chillas with varities in it. Here i am posting the basic and simple chilla made from gramflour.Ingredients:
1 cup gram flour
1 cup yogurt
1/2 cup warm water
2 cloves garlic – minced
½ inch ginger – grated
2 chillies - minced
2 spring onions – chopped finely
2 table spoons chopped coriander
Salt to taste.
Method:
- Mix the flour and salt together in a bowl, add the yogurt and mix, to make a smooth paste.
- Add the water gradually until it has a consistency of pancake batter.
- Beat it nicely till it becomes a smooth batter.
- Leave aside for 1 hour.
- Beat again and add garlic, ginger spring onion, chilli and coriander leaves.
- Mix well and take care to see there are no lumps formed.
- Heat a pancake tawa or pan. Spray little oil or rub little oil on base of pan.
- Pour 1 ladle of batter in the centre of the pan and spread it evenly, flatten it outwards in circular way.
- Pour little oil on the outer edges of the pancake.
- Roast on one side. Flip and roast the other side till browned evenly.
- Repeat the same with remaining batter. Serve hot with coconut chutney or mint chutney.
Making Time: 20 minutes( excluding setting time).
Serves: makes 4 chillas.
Shelife: Best fresh .
Note:
- As a variation, add some finely chopped cabbage, carrots , peas , corns and tomatoes to make it more nutrious and healthy.
- If you dont have besan at home, then roast chanal dal /bengal gram till the aroma is released and it turns pinkish or light brown. Then cool it at room temperature by spreading on a clean cloth at room temperature. Then blend this into a coarse mixture . and the flour is ready.
- The flour can also be grinded finely, but to avoid lump, coarse flour would be best choice.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
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