Chilla’s are spiced lentil crepes served hot in breakfast or as a main dish during a meal.

The first time I had these was on the streets of Calcutta, opposite Shibuji is a joint, which is filled with the yummy Calcutta street junk food. The extra spicy garlic chutney smeared on it and chopped green chillies and roasted onions adds the irresistible taste to the chilla. Its been over 6 years since I have had this street food in Calcutta, that it makes me want to go there grab a bite of all the stuff @ shibuji and top it with “soda shikanji” an all time favorite quencher again from Calcutta.

This dish of course, is made extra nutritious and yet maintains the taste and authenticity to that which you get on the street. Serve it with hot garlic chutney or plain old favorite – tomato ketchup.

Children will simple love this crepe. Make it extra nutritious, by adding grated carrots or finely chopped spinach, or finely chopped fenugreek leaves. I typically add spinach or fenugreek leaves as it tastes the best.

The soft nature of the crepes makes it very suitable for the children to chew and digest as well. I typically serve it with jaggery and fresh butter for my children. They love it!

This entry goes to the Kids Food Event hosted byVanamala of “My Kitchen World”

This entry also goes to WBB-Healthy Eats, hosted by Suganya from Tasty Palettes . Weekend Breakfast Blogging, the acclaimed food event was started by the talented Doc and cognizant nutritionist, Nandita at Saffron Trial.

Makes: 9 chilla’s

Cooking Time: approximately 2 minutes per chilla Preparation Time: 2 hours including soaking time

Ingredients

• 1 cup Yellow Moong Dal
• ¼ cup White Urad Dal
• 2 cups Finely Chopped Spinach
• 1 large onion sliced finely
• 2 green chilies chopped finely (optional while giving children)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• 1 teaspoon fennel seeds
• Salt to taste
• Vegetable/Sunflower Oil

Method

Soak the Yellow Moong Dal and Udat Dal together for 2 hours. Grind into a fine paste by adding 1 ½ cups of water. Make sure to use the water which is used for soaking. It has all the nutrition of the lentils packed inside. The batter should be of thick pouring consistency.

In the mean while, heat frying pan, crackle the cumin seeds, fennel seeds and add the sliced onions. Sauté on medium heat till the onion changes color.

Add the sautéed onions, chopped spinach, chopped green chilies (optional), turmeric powder and salt to the lentil batter.

Heat the non stick griddle on medium heat; spread 1 ladle full of batter on the griddle. Put about a teaspoon of oil around spread batter. Let it cook on medium heat. After about ½ minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color.

You might like the chilla to be crisp, so you can let it cook a little more on low heat till you get the required texture.

Alternatively

You can add finely chopped raw cabbage, chopped mint leaves, finely chopped fenugreek leaves, raw grated carrots to make tasty chillas.

Filed under: Indian Street Food Cooking, Savory

 Email This Recipe  Print This Recipe

---