Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Course: Main | Servings: 6
Difficulty level: Easy | Make ahead: Not recommended
Ingredients
For the batter
- 100 g Besan
- 60 g Tomato, hybrid, raw, chopped
- 60 g Onion, chopped
- 6 g Coriander leaves, chopped finely
- 3.6 g Salt
- 0.75 g Cumin seed / jeera, powdered
- 3 g Ginger, fresh, chopped finely
- 3 g Green chillies, chopped finely
- 1.5 g Dried chillies, powdered
To make chilla
- 18 ml Sunflower oil
Equipment needed
Tawa / nonstick skillet
Advance preparation
Batter can be mixed 15–20 minutes ahead to allow the besan to hydrate.
Instructions:
For the batter
- In a bowl, combine besan, tomato, onion, ginger, green chillies, salt, cumin, chilli powder and coriander leaves. Add 1/2 cup water and mix well to get a pancake-like spreading consistency. Adjust water and besan as required.
To make chilla
- Heat a tawa / griddle. Brush 1/2 tsp of oil on the griddle surface. Once hot, take a ladleful of the batter and pour it on the center of the tawa. Using the back of the ladle, spread the batter evenly so it resembles a 9-10 in roti.
- Using a teaspoon, drizzle ~1/2 tsp of oil around the edges of the chilla.
- Allow the chilla to cook on low flame for ~1 min. Once the edges of the chilla start to brown, flip the chilla using a spatula and cook on the other side.
Serving guidance
Best eaten immediately while crisp; serve hot off the tawa with green chutney, curd or pickle.
Nutrition (Per Serving)
Calories: 80 kcal | Protein: 3.5 g | Carbohydrates: 8.2 g | Fat: 3.9 g | Fiber: 2.8 g