35 Min
DF
GF
NF
Chillka Roti
This roti comes from an eastern province of India, nicknamed ‘Land of Forests’. Jharkhand is also known for its waterfalls, rivers, and hills. With indigenous ingredients like local mushrooms, bamboo shoots and red ants, the cuisine of Jharkhand uses spices, beans, and lentils, much like the rest of India. Chillka roti is an unfermented crepe style bread usually eaten with meals or as a snack with chutney or pickles. While we have added a lot of seasonings to the crepe, it can also be enjoyed completely plain with no added vegetables or herbs. It is a wonderful batter to keep in the refrigerator to be able to make a quick fresh meal in minutes. Add sliced avocado, a fried egg or sauteed cabbage for a full meal.
This roti comes from an eastern province of India, nicknamed ‘Land of Forests’. Jharkhand is also known for its waterfalls, rivers, and hills. With indigenous ingredients like local mushrooms, bamboo shoots and red ants, the cuisine of Jharkhand uses spices, beans, and lentils, much like the rest of India. Chillka roti is an unfermented crepe style bread usually eaten with meals or as a snack with chutney or pickles. While we have added a lot of seasonings to the crepe, it can also be enjoyed completely plain with no added vegetables or herbs. It is a wonderful batter to keep in the refrigerator to be able to make a quick fresh meal in minutes. Add sliced avocado, a fried egg or sauteed cabbage for a full meal.
Cook Time
35 minutes + soak time
Serves
6
Directions
Step 1
Rinse the rice with the channa dal 2 to 3 times, then soak overnight. Drain.
Step 2
Using 2 cups of water and a strong blender, blend the rice and channa dal until smooth – this will take 2 to 3 minutes. Transfer to a bowl.
Step 3
Add turmeric, serrano, red bell pepper, red onion, cilantro, and salt and mix until smooth.
Step 4
When ready to make the roti, warm a seasoned non-stick skillet and add a couple of teaspoons of olive oil. Stir the mixture together and pour half a cup of batter into the pan, spreading to make sure it is even. Let the crepe cook for a couple of minutes, then flip to the other side. Let this side cook for 2 to 3 minutes then repeat with the rest of the batter.
Step 5
The rotis are best enjoyed warm.
Notes & Variations
- The base batter will keep for up to 2 weeks in the refrigerator but do not add the vegetables to it until ready to make the rotis. With the vegetables in it, it will keep for 3 to 4 days.
- You can add other vegetables like finely minced mushrooms, cauliflower, snap peas or spinach leaves.
Ingredients
Step 1
Rinse the rice with the channa dal 2 to 3 times, then soak overnight. Drain.
Step 2
Using 2 cups of water and a strong blender, blend the rice and channa dal until smooth – this will take 2 to 3 minutes. Transfer to a bowl.
Step 3
Add turmeric, serrano, red bell pepper, red onion, cilantro, and salt and mix until smooth.
Step 4
When ready to make the roti, warm a seasoned non-stick skillet and add a couple of teaspoons of olive oil. Stir the mixture together and pour half a cup of batter into the pan, spreading to make sure it is even. Let the crepe cook for a couple of minutes, then flip to the other side. Let this side cook for 2 to 3 minutes then repeat with the rest of the batter.
Step 5
The rotis are best enjoyed warm.
Notes & Variations
- The base batter will keep for up to 2 weeks in the refrigerator but do not add the vegetables to it until ready to make the rotis. With the vegetables in it, it will keep for 3 to 4 days.
- You can add other vegetables like finely minced mushrooms, cauliflower, snap peas or spinach leaves.
Tags:
35 Min
DF
GF
NF
Tags:
35 Min
DF
GF
NF
WE LOVE ROTI.
Join the love fest by trying out the different varieties below!
ROTI ROTI ROTI
