Chilla also known as cheela or Puda are simple and delicious gluten free savoury crepes. It’s usually served for breakfast, a light snack or as a balanced meal on its own.
Ingredients
• 1 cup besan (chickpea flour)
• 1 zucchini medium (3/4 cup grated). You can also use bottle gourd/ cabbage
• 1 carrot small (1/2 cup grated)
• 1 medium onion (finely chopped)
• 1 tsp grated ginger
• 2 green chillies (finely chopped) or as per taste
• 1/2 tsp roasted cumin powder
• A handful of coriander leaves (finely chopped)
• Salt as per taste
• Oil for pan frying
Method
1. In a large bowl, add besan, roasted cumin powder and salt.
2. Pour water little by little while stirring to make a smooth batter of custard like consistency.
3. Add zucchini, carrot, onion, green chillies, ginger and coriander leaves and mix. Continue adding water little by little, until you have a smooth somewhat sambar or crepe like consistency.
4. Heat a frying pan on medium and grease lightly with few drops of oil.
5. Mix the batter well. Take a ladle full of batter and pour it in the centre of the pan. Quickly spread it with circular motions, until you have a thin round chilla.
6. Drizzle some oil around the edges and the centre. Cook for a couple of minutes.
7. Gently ease it off using a flat spatula and flip it over. Cook for 2-3 minutes on each side, until golden brown.
8. Serve hot with yoghurt and chutney or pickle of your choice.
TM