Rajasthani Chilla: The Savory Indian Crepe Delight

The "Indian crepe" or "Rajasthani crepe," chilla (also spelled cheela or chila) is a thin, savory pancake made primarily from gram flour (besan) or lentils, cooked on a hot griddle and flavored with a variety of herbs and spices.

- TDG NETWORK

The "Indian crepe" or "Rajasthani crepe," chilla (also spelled cheela or chila) is a thin, savory pancake made primarily from gram flour (besan) or lentils, cooked on a hot griddle and flavored with a variety of herbs and spices. Though chillas are found across North India, Rajasthan has embraced them as a daily breakfast, snack, or even a light dinner option.

WHAT IS A CHILLA?

A chilla (also spelled cheela or chila) is a thin, spiced pancake made from lentil or gram flour batter. It is typically pan-cooked with a small amount of oil and enjoyed hot with chutney, curd, or pickle. In Rajasthan, chillas are commonly eaten for breakfast or as a light evening snack.

There are two major types of chillas that dominate the Rajasthani kitchens:

Moong Dal Chilla - made with ground soaked moong dal (green gram).

Besan Chilla - made using gram flour (besan), a staple in most Rajasthani households.

Moong Dal Chilla: A Protein-Packed Delight

Moong dal chilla is cherished for its high protein content and light texture. The batter is made by soaking split green gram for a few hours, then grinding it into a smooth paste. The addition of ginger, green chilies, and a pinch of hing (asafoetida) brings aroma and depth to the mixture.

Finely chopped onions, coriander leaves, and grated vegetables such as carrots or bottle gourd are often added for enhanced flavor and nutrition.