Chila

 Chila, the concept comes from traditional dosa but slight differences in concern of ingredients and taste of course. In this following blog, I will share the exclusive evolved recipe of Besan Chila with all untouched stories related to this along with an exclusive recipe for chila Sandwich that may bring a  new taste for you. 

Why Eat Chilla

 Chila is one of the popular rising staple food of India, because it is easy to cook, healthy to eat, tasty to the tongue, and less time-consuming, and the most desired quality of this recipe is, its varieties, yes as I said many types of chila you can make, so no need to get bored eating the same taste Chila one and again, one can easily try a new variety of Chila every time just by changing minor ingredients. So basically it kills the monotony of your breakfast and gives you a new charm for the morning dining table.

Types of Chilla

 Basically, the origin of the Chila recipe belongs to the Sindh province, now a city in Pakistan, but it is embraced by our Indian states full of zest which is clear by its popularity in different states of India. Chilla has been called by multiple names in multiple states of India. Pudla in Gujrat, Poode in Punjab, Dhirde or Pola in Maharashtra and so on.

There are plenty of varieties of chila, like Besan(gram flour) Chilla, Maida(whole-purpose flour) Chilla, atta (wheat flour) Chilla, Suji or Rava Chilla, lentils Chilla, legumes Chilla, Rice Chilla, Mung Dal Chilla, Oats Chilla, Paneer Chilla and many more. 

Special Besan Chilla Recipe

Though Besan Chilla is one of the basic Chila recipes, this time  I have tried to exceed the zeal of this basic recipe.

 Ingredients: Gram Flour (Besan): 250 gm

Salt (Namak): 1/2 teaspoon or as per taste

Cooking Soda: 1/4 teaspoon

2 Onion: finely chopped

2 Tomatoes: finely chopped

1 Capsicum: Finely Chopped

3 Green Chillies

1 tablespoon garlic paste

Ajwain: 2 teaspoon

Coriander Leaves: 1/4 cup finely chopped

Water: 2 and a half cups approximately

Batter Preparation For Besan Chilla

  Take a big bowl, pour the gram flour in it, and make sure there are no lumps within, better to sieve the besan before pouring it into the bowl.

add all the chopped veggies like onion, Tomatoes, Capsicum, Chillie, and garlic paste.

mix well with the help of either a hand blender or a big spoon.

add the rest of the things like salt, and ajwain. soda coriander leaves and mix it again, if coriander leaves are not available, use kasuri methi instead.

At last, add water, and remember to add water in a small amount at a time otherwise you may lose the expected consistency, it must have the pouring consistency like Dosa batter.

Cooking Besan Chilla

 Take a dosa Tava and put it on a medium flame, grease it,

take a ladle of batter and put it gently on the tava, and spread it in a round way with a little pressured hand.

 wait for 2 minutes to cook on one side then turn it on the other side to cook, your soft, spicy, healthy, umami taste Chilla is ready to eat.

You can mingle it with Tomato sauce, green Chutney, or multiple chutneys of your taste. 

Chilla Sandwich- An Exclusive one

 This is my personal favorite and exclusive recipe, Just have regular bread and roast it on tava using butter only on one side, you have to make it soft rather crunchy, or if you like let it be crunchy a little but not so crunchy otherwise it will lose the expected texture. Now apply a layer of mayonnaise on an unroasted side.

 Cut the besan Chilla in the shape of bread and fill it in the middle of two soft roasted bread over the layer of mayonnaise-like sandwiches, sprinkle some salt over the bread, roast it together for 20 seconds, and yes your delighted breakfast is ready to give you a new crunch.

FAQs

Ques: What is Chilla made of?

Ans: Chila can be made with a number of things like besan, Suji, Aata, Mung daal, and so on, to know in detail click on the link Types of Chilla from the table of content.

Ques: what is the benefit of Chilla?

Ans: Easy to cook, Easy to Digest, and healthy as well.