Chhattisgarhi Chila Savoury Rice Crepe

Method

1. 1

   Make the batter: Place 2 cups rice flour in a wide bowl. Add turmeric, cumin seeds, salt, finely chopped onion, green chilli and coriander leaves. Mix the dry ingredients together first so the spices are evenly distributed before adding water.

2. 2

   Add water gradually: Pour water gradually into the flour mixture while stirring — start with 3/4 cup and add more as needed. Whisk thoroughly until a completely smooth, lump-free batter forms. The batter should be thinner than dosa batter — it should flow freely from a ladle and pour like thin cream.

3. 3

   Rest the batter: Let the batter rest for 10 minutes. During this time the rice flour absorbs the water fully and the batter becomes smoother.

4. 4

   Check batter consistency: After resting, stir the batter. If it has thickened, add 1 to 2 tbsp more water. Tilt the bowl — the batter should flow smoothly and steadily.

5. 5

   Heat the griddle: Place a flat non-stick pan or well-seasoned iron griddle on medium-high heat. Let it heat for 2 full minutes — the griddle must be properly hot before pouring batter or the chila will stick.

6. 6

   Apply a drop of oil: Add just 2 to 3 drops of oil to the hot griddle and spread with a paper towel or the back of a spoon.

7. 7

   Pour and spread the batter: Lift the pan off the heat briefly. Pour 1/3 cup of batter onto the centre of the griddle. Immediately tilt the pan in a circular motion to spread the batter into a thin round about 18 to 20 cm in diameter. Return to heat. Work quickly — rice batter sets fast.

8. 8

   Cook until edges lift: Cook on medium heat without touching for 2 to 3 minutes. The edges will begin to turn golden and lift away from the griddle surface. The top surface will change from wet to dry.

9. 9

   Flip carefully: Slide a thin flat spatula under the chila and flip in one confident motion. Cook the second side for 1 to 1.5 minutes until light golden spots appear.

10. 10

    Serve immediately: Remove from the griddle. Serve hot with coconut chutney, green coriander chutney or a small bowl of yogurt. Chila is best eaten fresh — it loses its crispiness within a few minutes.

11. 11

    Note: Chila is the daily breakfast of Chhattisgarh households — eaten in virtually every home from the Surguja tribal belt in the north to the Bastar forests in the south. It requires no fermentation unlike dosa, making it a true quick-cook breakfast. Chhattisgarh is known as the rice bowl of India and the use of local red rice flour gives the chila a distinctive earthy flavour and reddish tint not achievable with white rice flour.