July 13, 2017
Chilla is a Sindhi favorite often seen in the streets of Crawford Market in Mumbai, India. They are made with a combination of cheese, herbs and vegetables incorporated into a batter. These are a house favorite & way easier (just as delicious) than a breakfast dosa.
Batter (5 to 7 chillas):
2 cups chickpea [besan] flour
1 cup room temperature water
5 to 6 eggs or 6 tablespoons water
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 to 2 teaspoon cracked coriander
Batter (1 to 2 chillas):
1/3 cup chickpea [besan] flour
1/3 cup room temperature water
1 egg or 1 tablespoon water
Pinch of sea salt
Pinch of freshly ground black pepper
Pinch of ground turmeric
Pinch of ground coriander
Whisk the flour with water, should have the thick consistency of pancake batter. Mix thoroughly. Add the eggs, oil, veg of choice (if using), and spices.
Put 1 tablespoon of oil into skillet and let it heat up. To make one larger pancake, scoop out 1/3 cup of your base mixture or for smaller pancakes scoop out 1/4 cup.
Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side.
Top with an egg and avocado or your favorite chutneys and pickles!
Repeat for each additional chilla.
Another option is to put it in the oven overnight with the oven off but the oven light on. This will create a warm enough environment for fermentation.
To ferment the batter (just chickpea flour and water, don’t add eggs or oil), let sit in a warm part of your kitchen for roughly one day (could take 2 days during the winter) in a covered container.
December 02, 2022