Chila (Chhattisgarhi Rice Flour Crepes)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Chila is one of the best-known everyday snacks of Chhattisgarh. A thin batter of rice flour, seasoned with cumin, green chilies and cilantro, is poured onto a hot griddle into a crisp, lacy crepe. It is eaten for breakfast or as a snack, usually with a tangy tomato chutney. Chhattisgarhi cooking is often described as simple and rice-centered, with steamed and fried rice-flour snacks and plenty of leafy greens; the state is sometimes called the “rice bowl of India”. Read more in Indian regional cuisines.

No fermenting is needed, so the batter can be made and cooked right away.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: prasanth silpy on Pexels; Photo 2: Sanchari Nag on Pexels; Photo 3: Muhammed Shasal A V on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Chila (Chhattisgarhi Rice Flour Crepes)

Author: KP Cooking Method: Pan-Frying Cuisine: Chhattisgarh, Indian Courses: Breakfast, Snacks Recipe Keys: Gluten Free Quick Meals Vegan Vegetarian Meals

Prep Time 15 mins Cook Time 20 mins Rest Time 15 mins Total Time 50 mins

Servings: 4

Description

Chhattisgarhi chila: thin, crisp savory crepes made from a rice flour batter with cumin, green chilies and cilantro. Naturally gluten-free and quick to make.

Ingredients

Servings

For the batter

• 1 ¹⁄₂ cups rice flour (about 225 g)
• 1 ³⁄₄ cups water (about 420 ml, as needed)
• 1 tsp cumin seeds
• 2 green chilies (finely chopped)
• 1 tsp fresh ginger (grated)
• 2 tbsp fresh coriander (cilantro) (chopped)
• 1 tsp salt (to taste)

For cooking

• 4 tbsp oil (for the pan)

Instructions

1. Whisk the rice flour, salt and water in a large bowl into a smooth, thin batter with no lumps, about the consistency of thin cream. Stir in the cumin, green chilies, ginger and coriander. Rest for 15 minutes.
2. Heat a flat non-stick pan or griddle over medium heat. Lightly brush with oil.
3. Stir the batter well (the flour settles). Pour a ladleful onto the pan and spread quickly into a thin round with the back of the ladle.
4. Drizzle a little oil around the edge. Cook for 2 to 3 minutes until the underside is golden and the edges lift.
5. Flip and cook for 1 minute more. Serve hot with tomato chutney or yogurt.

Note

The batter should be thin and poured quickly; stir it again before each crepe. Naturally gluten-free and vegan. Best eaten fresh while crisp.