Ingredients
- Rice flour: 1 cup
- Yogurt: ¼ cup (optional)
- Water: ¾ cup (adjust to make a smooth batter)
- Onion: 1 small, finely chopped
- Green chilies: 1-2, finely chopped
- Coriander leaves: 2 tbsp, finely chopped
- Cumin seeds: ½ tsp
- Salt: to taste
- Oil: for greasing and cooking
Preparation
In a mixing bowl, combine rice flour, yogurt (if using), and water to form a smooth batter without lumps. The consistency should be similar to pancake batter.
Add chopped onion, green chilies, coriander leaves, cumin seeds, and salt to the batter. Mix well.
Heat a non-stick or cast-iron pan on medium heat and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it gently into a thin circle.
Drizzle a few drops of oil around the edges and cook until the bottom is golden brown and crisp.
Flip the chilla and cook the other side until done.
Repeat with the remaining batter to make more chillas.
Serving Size: Makes 4-5 chillas, serving 2-3 people.
Notes
- Serve hot with chutney, pickle, or yogurt on the side.
- You can add grated vegetables like carrot or zucchini for added nutrition.
