Nutrition Facts
4 servings
4
Recipe for Chilla (Indian pancake)
A recipe for chilla (Indian pancake). Discover an original recipe that you have probably never tasted made with ingredients you know!
Chilla
220 Rice
95 Split chickpeas (crushed chickpeas)
1 Coriander
2 cloves Garlic
½ Onion
1 Tomato
1 Olive oil
Salt
Coriander chutney
50 Coriander
2 cloves Garlic
2 Olive oil
3 Lemon juice
2 Green pepper
1 Water
1 Salt
Directions
1
Place the rice and the lentils in a bowl, cover with water, and let soak overnight.
2
The next day, drain and transfer to a blender, adding a little fresh water to facilitate blending. Blend until you achieve a consistency that is neither too thick nor too liquid, then add salt to your liking. Transfer to a bowl.
3
Blend the garlic and cilantro separately, then add to the bowl. Blend the mixture until it forms a paste.
4
Chop the onion, tomato, and cilantro, then add to the mixture.
5
Heat a pan over medium heat. Add 1 tablespoon of olive oil, butter, or ghee.
6
When the pan is hot, add 4 tablespoons of the batter and cook, turning it once, until it is lightly golden on both sides.
7
To finish, for the coriander chutney, blend all the ingredients. Serve it with the dish and season to your liking.
Ingredients
Chilla
220 Rice
95 Split chickpeas (crushed chickpeas)
1 Coriander
2 cloves Garlic
½ Onion
1 Tomato
1 Olive oil
Salt
Coriander chutney
50 Coriander
2 cloves Garlic
2 Olive oil
3 Lemon juice
2 Green pepper
1 Water
1 Salt
Directions
Directions
1
Place the rice and the lentils in a bowl, cover with water, and let soak overnight.
2
The next day, drain and transfer to a blender, adding a little fresh water to facilitate blending. Blend until you achieve a consistency that is neither too thick nor too liquid, then add salt to your liking. Transfer to a bowl.
3
Blend the garlic and cilantro separately, then add to the bowl. Blend the mixture until it forms a paste.
4
Chop the onion, tomato, and cilantro, then add to the mixture.
5
Heat a pan over medium heat. Add 1 tablespoon of olive oil, butter, or ghee.
6
When the pan is hot, add 4 tablespoons of the batter and cook, turning it once, until it is lightly golden on both sides.
7
To finish, for the coriander chutney, blend all the ingredients. Serve it with the dish and season to your liking.
Notes
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