Chhattisgarh Chila Rice Crepe Oats Vegetable Savoury

Method

1. 1

   Drain soaked rice and chana dal together.

2. 2

   Grind in a blender with green chilli, ginger and enough water to make a smooth, pourable batter — thinner than dosa batter.

3. 3

   Add cumin seeds and salt. Mix. Cover and ferment at room temperature for 3 to 4 hours until slightly bubbly and mildly sour.

4. 4

   Alternatively cook immediately for a non-fermented version.

5. 5

   Heat a flat tawa or non-stick pan on medium-high. Grease lightly with oil.

6. 6

   Pour a ladle of batter onto the centre. Quickly spread in a thin circular motion outward to make a thin round 20 to 22 cm wide.

7. 7

   Scatter finely chopped onion, tomato, green chilli and coriander over the wet surface.

8. 8

   Drizzle 1/2 tsp oil around the edges. Cook on medium-high for 2 to 3 minutes until the edges lift and the bottom is golden.

9. 9

   Fold in half or serve flat with green chutney.