Mushroom Millet Chilla

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

ingredients

batter (5-7 chillas):

⅓ cup millet flour*

1 ¼ cup room temperature water

5-6 eggs or 6 additional Tbsp water *if needed!

1 Tbsp ghee or 1 Tbsp extra virgin olive oil

2 serranos, sliced into rounds 

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

1 Tbsp ghee or 1 Tbsp extra virgin olive oil
 

½ serrano, sliced into rounds

½ portobello mushroom, sliced

pinch salt

pinch pepper

pinch coriander, crushed

instructions

  1. Whisk the flour with water, should have the thick consistency of thick pancake batter*. Add the eggs, oil, veg & spices. 
     
  2. 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. 
     
  3. Cook at medium heat until bubbles appear through the pancake and the edges are brown; flip over gently and cook the other side**. 
     
  4. Add toppings such as an egg, cilantro chutney, cheese, pickled onions, etc.
     
  5. Repeat for each additional chilla.

notes

*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.