Chila
An authentic vegetarian recipe from Chhattisgarh, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
250g Rice flour
100g Onion, finely chopped
3piece Green chillies, finely chopped
20g Fresh coriander leaves, chopped
10g Ginger, grated
4g Cumin seeds
2g Turmeric powder
6g Salt
350ml Water
40ml Oil or ghee (for cooking)
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a large mixing bowl, combine rice flour, turmeric powder, cumin seeds, and salt. Mix well.
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Add finely chopped onion, green chillies, grated ginger, and fresh coriander leaves to the flour mixture.
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Gradually add water while stirring to form a smooth, thin, pourable batter — similar in consistency to dosa batter. There should be no lumps. Let the batter rest for 10 minutes.
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Heat a flat tawa or non-stick griddle over medium heat. Lightly grease with a few drops of oil.
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Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion to form a thin, round crepe about 18–20 cm in diameter.
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Drizzle a few drops of oil around the edges of the chila. Cook on medium heat for 2–3 minutes until the edges start to lift and the surface looks set and dry.
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Flip carefully using a flat spatula and cook the other side for 1–2 minutes until light golden spots appear.
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Remove from the tawa and serve immediately. Repeat with the remaining batter, greasing the tawa lightly between each chila.
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Serve hot with green chutney, tomato chutney, or a simple dal.
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Chef's Tips
The batter should be thin and pourable — a thick batter will produce a dense, doughy chila rather than a light, crispy one.
Rice flour chila is naturally gluten-free, making it an excellent breakfast option for those avoiding wheat.
For a more nutritious version, add a handful of finely grated carrot or spinach to the batter.
Cook on medium heat throughout — high heat will burn the outside before the inside sets, while low heat makes the chila rubbery.
About This Dish
Chila is a traditional vegetarian dish from Chhattisgarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The batter should be thin and pourable — a thick batter will produce a dense, doughy chila rather than a light, crispy one. - Rice flour chila is naturally gluten-free, making it an excellent breakfast option for those avoiding wheat. - For a more nutritious version, add a handful of finely grated carrot or spinach to the batter. - Cook on medium heat throughout — high heat will burn the outside before the inside sets, while low heat makes the chila rubbery.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy