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 chillas):
⅓ cup millet flour*
1 ¼ cup room temperature water
5-6 eggs or 6 additional Tbsp water *if needed!
2 portobello mushrooms, sliced
1 ½ tsp salt
1 tsp pepper
1 tsp coriander, crushed
batter (1-2 chillas):
⅓ cup millet flour
¼ cup room temperature water
1 egg or 1 Tbsp water
½ serrano, sliced into rounds
½ portobello mushroom, sliced
pinch coriander, crushed
- Whisk the flour with water, should have the thick consistency of thick 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.
*Millet flour absorbs a lot of liquid. Add 1 Tbsp of water at a time if you find that 1 ¼ cup of water has it too thick to stir.
**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.