Rice chilla is a thin crispy pancake, which is a very quick, healthy and easy to cook snack item. Only a few ingredients are required for is preparation, and it can be relished with very less effort. Rice chilla can be served hot alone or can be accompanied with sauce or chutney. 2 rice chillas are enough to suffice hunger pangs.
Below described is its recipe:
Preparation Time: 15-20 minutes; Soak rice 30 minutes prior to preparation
Cooking Time: 3-5 minutes per chilla
Nutritional Content: Rich in carbohydrates, protein, fibre, and sodium
Recipe yield: 6-8 servings
- Soaked basmati rice - 1 and a half cup
- Chopped red ripe tomato (tamatar)- 1 big or 2 small
- Finely chopped green chilli (hari mirch)- 2
- Curry leaves (kari patta)
- Cumin seed powder (jeera powder) - ½ tea spoon
- Black pepper powder (Kali mirch powder) - ½ tea spoon
- Red Chilli Powder (Lal mirch powder) - ½ tea spoon
- Salt to taste
- Refined oil to fry
- Water if required (to make the rice batter of thin consistency, but not watery)
- Wash the basmati rice well and soak it in water for 30 minutes prior to other preparation.
- Start the preparation by grinding the soaked rice into a fine paste. Transfer the paste to a big mixing bowl and add water to the paste to form a batter of thin flowy consistency (Remember; batter should be flowy but not watery).
- To this batter add Salt, cumin seeds powder (jeera powder), black pepper powder (kali mirch powder) and red chilli powder (lal mirch powder). Mix well.
- Add finely chopped green chilli (hari mirch), fresh curry leaves (kari patta), and finely chopped tomato (tamatar).
- Heat a non-stick pan or tawa, and grease it with refine oil using silicon brush or a flat ladle.
- Pour one small round ladle full batter onto the heated pan and spread it uniformly in round shape with the back side of the round ladle. Let it cook over high flame till the moisture evaporates.
- Pour some oil on the sides and flip the chilla using the flat ladle. Press and let it cook. Lower the flame if the pan is overheated. Pour some oil on the side and cook till it turns brown and crispy.
- Transfer it to a plate with tissue paper to soak off the extra oil.
- Now serve the rice chilla hot with dhaniya chutney or pudhina chutney or tomato chutney.
(Tips: Adjust the flame while cooking to avoid blackening of the chilla; When the pan is heated pour a small amount batter and try and flip it. If it flips easily then start cooking otherwise add 1 tea-spoon gram flour to it and mix.)