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.
Makes 5 to 7 chillas
ingredients
2 cups chickpea [besan] flour
1 cup room temperature water
5 to 6 eggs or 6 tablespoons water
6 tablespoons ghee or olive oil
1 teaspoon ground turmeric
1 teaspoon coriander seeds
1 teaspoon chile powder
1 1/2 teaspoon sea salt
1/2 cup pecans
2 portobellos, sliced
2 serrano chiles, sliced into rounds
instructions
Whisk the flour with water, should have the thick consistency of pancake batter. Add the eggs, oil, and spices. Reserve nuts and veg.
Heat 1 tablespoon of oil into skillet. To make one larger pancake, scoop out 1/3 cup of the base mixture or for smaller pancakes scoop 1/4 to 1/3 cup. Place desired amount of pecans, portobellos, and serranos onto the face up side of the pancake.
Cook at medium heat until bubbles appear through the pancake and the edges are brown. Flip over gently and cook the other side.
To serve, top with an egg and avocado or your favorite chutneys and pickles!
Repeat for each additional chilla.
notes & variations
Let batter (just chickpea flour and water, don’t add eggs or oil yet) sit in a warm part of the kitchen for roughly one day (could take 2 days during the winter) in a covered container. Alternatively, place in an oven with the oven light on.
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