Contributor: Snehendu Chakraborty (Brussels, Belgium)
Posted since : 22-03-2010
Besan (Gram flour) – 4 cups
Green Chilies chopped (1 more for hot flavour) - 3
Turmeric powder – 1 tsp
Ginger, very finely chopped – ½ inch
Eggs (optional) - 3
Onion, chopped – 1 medium
Water – 2 ½ cups
Salt - to taste
Oil – to shallow fry
To make the batter, mix besan with water. Add water gradually.
Mix into a smooth batter, not too thick. The texture should resemble something like yogurt.
To it add the eggs. Beat fast with a beater to mix well and create froth.
Add the haldi powder, salt, chilies, ginger and onion.
Mix well and set it aside.
Heat a frying pan in low heat.
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.
Put it under medium heat. Soon it will start drying off.
Now spread 1 tbsp of oil on top, and across the sides (like dosas).
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.
Increase the flame now. Don't break the chilla.
You'll see the one side of the chilla fried a bit. Do it for the other side as well.
Repeat it till it has been well cooked and has brown surface evenly.
Serve hot with green chutney and tomato sauce.
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