Rice Chilla is a delightful spin on traditional pancakes. Made from a rice-based batter, and packed with a medley of veggies and simple spices, it’s both comforting and nutritious. Perfect for breakfast, brunch, or an evening snack, this chilla can be enjoyed on its own or paired with chutneys, dips, a warm cup of chai, or a refreshing glass of buttermilk. Soft, spongy, and full of flavor, it’s quick to make and easy to love.
Let’s dive into its making.
Ingredients
- Rice (uncooked)
- Potato
- Onion
- Tomato
- Carrot
- Capsicum
- Green chili
- Coriander leaves
- Cumin seeds
- Cumin powder
- Red chili powder
- Ginger paste
- Salt
- Baking soda/Eno
- Vegetable Oil or Ghee/butter
Instructions
- Rinse 1 cup of uncooked rice thoroughly and soak it for at least 4 hours or overnight.
- Drain the soaking water and transfer the rice to a mixer-grinder. Add a little water and blend until you get a lump-free, thick batter.
- Add 2 boiled potatoes, either mashed or cut into small pieces, and blend again. Gradually add water as needed to achieve a thick, smooth consistency.
- Transfer the batter to a mixing bowl. Add finely chopped capsicum, onion, tomato, carrot, coriander leaves, and a green chili.
- Stir in ginger paste (½ TSP), cumin seeds (1 TSP), cumin powder (½ TSP), red chili powder (½ TSP), and salt to taste. Mix well until evenly combined.
- If the batter appears too thick, add a little water to loosen it slightly while still keeping it thick enough.
- 10-15 minutes before cooking, mix in baking soda or Eno (½ TSP) to help chillas turn out soft and fluffy.
- Heat a tawa or pan over medium heat and lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the pan, and let it naturally settle into a slightly thick, pancake-like shape. Gently spread it to adjust size, shape and thickness.
- Cover and cook for 2–3 minutes, allowing it to puff up slightly while cooking.
- Once bubbles appear on the surface and the edges firm up, carefully flip the chilla. Cook the other side for the same duration, adding a little oil or ghee if needed.
- Continue flipping and gently pressing, until both sides are fluffy, crispy, and golden brown.
- When cooked through, remove from the pan, and serve hot.
Serving Suggestions
- Pair them with mint-coriander chutney, anardana chutney, coconut chutney, tomato ketchup, or a dip of your liking.
- Customize the veggies and spices to your taste, such as stuffing them with paneer bhurji, sautéed veggies, or spiced mashed potatoes.
- Accompany with a hot cup of chai or a cooling glass of buttermilk for a comforting combination.
Why You’ll Love This Recipe
Rice Chilla is a simple yet satisfying meal that comes together quickly without compromising on taste. Light, soft, and mildly crispy, it’s a perfect choice for busy mornings or sudden hunger pangs. The best part? You can tweak the ingredients to your liking—add veggies, herbs, or even roasted chana dal and peanuts for extra texture and nutrition. Next time you need something wholesome and delicious in no time, Rice Chilla is the way to go!
