Chila (Rice Dosa)
Soft fermented rice-flour pancakes cooked on a hot griddle, the everyday breakfast of Chhattisgarhi households.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Flat griddle (tawa)
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 210 kcal
Instructions
- 1
Soak the rice and urad dal together in water for at least 4 hours.
- 2
Drain and grind them with fresh water to a smooth, pourable batter, thinner than dosa batter.
- 3
Stir in the onion, green chilli, ginger, cumin, coriander leaves and salt. Rest the batter for 20 minutes.
- 4
Heat a flat tawa over medium heat and rub it with a little oil. Pour a ladle of batter in the centre and spread it outwards in a spiral.
- 5
Drizzle oil around the edge and cook until the base is golden and the top looks set, about 2 minutes.
- 6
Flip and cook the other side for a minute, then fold and slide it onto a plate.
- 7
Repeat with the rest of the batter, wiping the tawa between chilas. Serve hot with green chutney or tomato chutney.
Chef's tips
A short ferment gives the chila a mild tang without turning it sour like a dosa. Keep the tawa well seasoned so the chila releases easily.
Ingredient substitutions
- curd → a pinch of baking soda mixed in water
Storage
Batter keeps refrigerated for 1 day; cooked chila are best eaten fresh.
Reheating
Warm briefly on a tawa; microwaving makes it chewy.
Common mistakes to avoid
- •Making the batter too thick, which prevents thin even spreading.
Serving suggestions
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