Recipe for Chilla (Indian pancake)

Place the rice and the lentils in a bowl, cover with water, and let soak overnight.

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.

Blend the garlic and cilantro separately, then add to the bowl. Blend the mixture until it forms a paste.

Chop the onion, tomato, and cilantro, then add to the mixture.

Heat a pan over medium heat. Add 1 tablespoon of olive oil, butter, or ghee.

When the pan is hot, add 4 tablespoons of the batter and cook, turning it once, until it is lightly golden on both sides.

To finish, for the coriander chutney, blend all the ingredients. Serve it with the dish and season to your liking.