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.
makes 5-7 chillas
batter (5-7 medium chillas):
2 cups chickpea [besan] flour
1 cup room temperature water
5-6 eggs or 6 Tbsp water
6 Tbsp ghee or extra virgin olive oil
4 loose cups kale, ribboned
2 serranos, sliced into rounds
1 red bell pepper, sliced
1 tsp black pepper
1 tsp salt
1 tsp ajwain
1 tsp turmeric
batter (1-2 chillas):
⅓ cups chickpea [besan] flour
⅓ cup room temperature water
1 egg or 1 Tbsp water
1 Tbsp ghee or extra virgin olive oil
1 loose cup kale, ribboned
½ serrano, sliced into rounds
¼ red bell pepper, sliced
pinch black pepper
- Whisk the flour with water, should have the thick consistency of pancake batter*. Add the eggs, oil, veg & spices.
- Put 1 Tbsp of oil into skillet & let it heat up. To make one larger pancake, scoop out ⅓ cup of your base mixture or for smaller pancakes scoop out ¼ cup.
- Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side**.
- Add toppings such as an egg, cilantro chutney, cheese, pickled onions, etc.
- Repeat for each additional chilla.
*Sift flour if it is very lumpy. Be sure to whisk thoroughly.
**These take a little longer to cook than you would expect. Be patient and let the inside cook. They are well worth the wait.
***One trick is to put it in the oven overnight with the oven off but the oven light on. This will create a warm enough environment for fermentation
ideas / variations
- You could let batter (just chickpea flour & water, don’t add eggs or oil yet!) 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 slightly of rotten eggs, but this is the good fermentation bacteria! Don’t be alarmed.