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 a batter. These are a house favorite & way easier (just as delicious) than 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 black pepper
1 tsp coriander, crushed
batter (1-2 chillas):
1 Tbsp millet flour
¼ cup room temperature water
1 egg or 1 Tbsp water
¼ serrano, sliced into rounds
¼ - ½ portobello mushroom, sliced
pinch black pepper
pinch coriander, crushed
- Whisk the flour with water, should have the thick consistency of pancake batter*. Add the eggs, oil, & spices. Incorporate the vegetables into the batter now or wait to add when chilla is on the skillet to let them stand out.
- Put 1 Tbsp of oil into skillet & let it heat up. To make one larger pancake, scoop out ⅓ cup of the base mixture or for smaller pancakes scoop out ¼ cup. If adding vegetables at this step, place desired amount of veg, nuts & seeds onto the face up side of the pancake.
- Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side**.
- Top with an egg & avocado or your favorite chutneys & pickles! Repeat for each additional chilla.
*Millet flour absorbs a lot of liquid. Add 1 Tbsp of water at a time if you find that the mixture is thick.
**These take a little longer to cook than you would expect. Be patient and let the inside cook.
***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
- Let batter (just chickpea flour & water, don’t add eggs or oil yet!) sit in a warm part of the 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.