20 Min
DF
GF
NF
V
Corn & Onion Chickpea Chilla
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 the batter. These are a house favorite for us! These are way easier and just as delicious as a breakfast dosa.
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 the batter. These are a house favorite for us! These are way easier and just as delicious as a breakfast dosa.
Cook Time
20 Minutes
Serves
4
Directions
Step 1
Whisk the flour with water, should have the thick consistency of pancake batter, mix batter thoroughly. Add the eggs, oil, veg, and spices.
Step 2
Add 1 tablespoon oil or ghee per chilla and heat the seasoned skillet. To make one larger pancake, scoop 1/3 cup of the base mixture or for smaller pancakes scoop 1/4 cup.
Step 3
Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side.
Step 4
Add toppings such as instant peanut chutney (our favorite for this one) or an egg, cilantro chutney, cheese, pickled onions, etc.
Step 5
Repeat for each additional chilla.
Notes & Variations
- Sift flour if it is very lumpy.
- These take a little longer to cook than you would expect. Be patient and let the inside cook. They are well worth the wait.
- If wanting to ferment the batter, place it in the oven overnight with the oven off but the oven light on. This will create a warm enough environment for fermentation.
- You could let batter (just chickpea flour and water, don’t add eggs or oil) sit in a warm part of your kitchen for roughly one day (could take 2 days during the winter) in a covered container. It will smell of fermentation bacteria! Don’t be alarmed.
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
2 1/2 cups shucked corn
1 red bell pepper, sliced
1/4 cup green onion, sliced into rounds
1/4 cup chopped cilantro
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Step 1
Whisk the flour with water, should have the thick consistency of pancake batter, mix batter thoroughly. Add the eggs, oil, veg, and spices.
Step 2
Add 1 tablespoon oil or ghee per chilla and heat the seasoned skillet. To make one larger pancake, scoop 1/3 cup of the base mixture or for smaller pancakes scoop 1/4 cup.
Step 3
Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side.
Step 4
Add toppings such as instant peanut chutney (our favorite for this one) or an egg, cilantro chutney, cheese, pickled onions, etc.
Step 5
Repeat for each additional chilla.
2 cups chickpea [besan] flour
1 cup room temperature water
5 to 6 eggs or 6 tablespoons water
6 tablespoons ghee or olive oil
2 1/2 cups shucked corn
1 red bell pepper, sliced
1/4 cup green onion, sliced into rounds
1/4 cup chopped cilantro
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Notes & Variations
- Sift flour if it is very lumpy.
- These take a little longer to cook than you would expect. Be patient and let the inside cook. They are well worth the wait.
- If wanting to ferment the batter, place it in the oven overnight with the oven off but the oven light on. This will create a warm enough environment for fermentation.
- You could let batter (just chickpea flour and water, don’t add eggs or oil) sit in a warm part of your kitchen for roughly one day (could take 2 days during the winter) in a covered container. It will smell of fermentation bacteria! Don’t be alarmed.
Tags:
20 Min
DF
GF
NF
V
Tags:
20 Min
DF
GF
NF
V
Got leftover chickpea flour?
Put it to good use by making these delicious recipes!
it's gluten free!
