Ingredients :
Posted since : 22-03-2010
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Besan (Gram flour) – 4 cups
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Green Chilies chopped (1 more for hot flavour) - 3
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Turmeric powder – 1 tsp
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Ginger, very finely chopped – ½ inch
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Eggs (optional) - 3
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Onion, chopped – 1 medium
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Water – 2 ½ cups
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Salt - to taste
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Oil – to shallow fry
Method :
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To make the batter, mix besan with water. Add water gradually.
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Mix into a smooth batter, not too thick. The texture should resemble something like yogurt.
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To it add the eggs. Beat fast with a beater to mix well and create froth.
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Add the haldi powder, salt, chilies, ginger and onion.
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Mix well and set it aside.
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Heat a frying pan in low heat.
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Pour 1 tsp oil, spread it evenly, and then put the pan under running water to cool it. In the cooled pan, pour 3 tbsp of the batter and spread evenly so that it covers the whole pan.
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Put it under medium heat. Soon it will start drying off.
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Now spread 1 tbsp of oil on top, and across the sides (like dosas).
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You'll see the batter blow and rise. Once able to held, smoothly pluck the sides using a flat ladle, and turn it upside down.
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Increase the flame now. Don't break the chilla.
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You'll see the one side of the chilla fried a bit. Do it for the other side as well.
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Repeat it till it has been well cooked and has brown surface evenly.
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Serve hot with green chutney and tomato sauce.
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Note : Chilla is a traditional Rajasthani snack, quite popular in the north. Its
categorized as a vegetarian dish, but I have used eggs which makes the
chila rich and firm. The best way to eat is with green chutney and tomato
sauce/red chutney.
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