Authentic Chhattisgarhi Chila with Fresh Coriander Chutney
A wholesome and comforting breakfast staple from Chhattisgarh, these savory rice and lentil pancakes are wonderfully soft and packed with aromatic spices. Served hot off the griddle with a vibrant green coriander chutney, they offer a delightful rustic taste of central Indian home cooking.
35min
Total Time
4
Servings
Chhattisgarhi
Cuisine
Recipe
1
In a large mixing bowl, combine the rice flour, gram flour, cumin seeds, turmeric powder, and salt.
2
Gradually whisk in the water to form a smooth, pouring-consistency batter without any lumps.
3
Fold in the finely chopped onions, green chilies, grated ginger, and fresh coriander leaves into the batter.
4
Heat a cast-iron skillet or griddle over medium heat and lightly brush it with mustard oil or ghee.
5
Pour a ladleful of batter onto the center of the hot griddle and spread it in a circular motion to form a thin pancake.
6
Drizzle a few drops of oil around the edges and cook until the underside turns golden brown and crisp.
7
Flip the chila carefully and cook for another minute on the other side until cooked through.
8
Repeat the process for the remaining batter and serve hot with fresh coriander chutney.
Ingredients
1 cup rice flour
1/2 cup gram flour (besan)
1 medium onion, finely chopped
2 green chilies, finely chopped
1 teaspoon grated ginger
2 tablespoons fresh coriander leaves, chopped
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Salt to taste
1.5 cups water
Mustard oil or ghee for cooking
Fresh coriander chutney for serving
*This AI-generated recipe may contain inaccuracies.