Chilla / Cheela
WHAT IS CHILLA/CHEELA?
They are packed with plant-based protein, are easy to make and taste great! They are made solely of lentils and a few spices so you can easily modify them to your taste. You can make them as thick/thin or as crispy/soft as you like.
A little bit of prep but a lot of uses!
So the only “downside” to making these is that you have to soak them for at least 3 hours, but they are well worth the planning. We recommend soaking them overnight so that they’ll be ready to blend up in the morning.
Ways you can enjoy your Chilla?
- As a light vegan, protein-packed breakfast
- Used as a wrap/quesadilla
- Served as a replacement for chapati
- Used as a base for canapés when entertaining.
What do I serve my Chilla with?
With regards to macronutrients, the chilla is predominantly protein and carbohydrates, so we recommend getting some good fats to go along.
Serve these up with:
- Ri’s Sambal
- Classic coconut chutney
- Guacamole or sliced avocado
- Served up with hariyali chicken tikka
- 1 cup moong dal (splint moong lentils) or masoor dal (red lentils)
- 1 green chili
- 1-inch piece of ginger, peeled
- 1 tsp cumin seeds
- 1/4 tsp turmeric
- 1/4 cup coriander leaves, chopped
- Pinch of hing (asafoetida) - optional
- 1/2 tsp salt
- 3 tbsp of water
- Avocado oil/olive oil/ghee for cooking
- In a large bowl, cover your daal with water leaving about an inch of water at the top. Soak the dal for a minimum of 3 hours (you can do this overnight too).
- Drain the water and transfer to a blender.
- Add the chilli, ginger and cumin seeds. Blend to smooth paste adding a little water if needed.
- Transfer the batter to a bowl and add the turmeric, chopped coriander, hing (asafoetida), salt and about 3 tbsps of water. Mix to form a thick batter.
- Heat your non-stick pan well and add about 1 tsp of oil/ghee. Once hot, add about 1/4 cup of the batter and spread gently
- pour 1/2 tsp of oil/ghee over the chilla, cover the pan and allow to cook on a medium flame for about 1 minute. Flip the chilla and cook the other side.
- Repeat to make about 4-5 chilla.