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Rice chilla is one of those comforting dishes that’s perfect when you want to whip up something filling but don’t feel like spending hours in the kitchen. It doesn’t need any fancy ingredients or overnight planning. Whether you’re making it for a lazy breakfast or a light dinner, this recipe comes to the rescue. All you need is soaked rice, curd or buttermilk, and a few basic spices. What makes it even better is how easy it is to customise. You can mix in your choice of vegetables, herbs, and even spices to suit your taste. It’s a great option when you’re running low on groceries or just want to avoid too much cooking. With a few tricks, like getting the batter consistency right and heating the pan just enough, you’ll be flipping perfectly golden chillas in no time. Look at how to get them right every time.
Video Credits: Hebbars Kitchen/ YouTube
Use The Right Ingredients
To make good rice chilla, begin with soaked rice, not raw or leftover. Soak the rice for at least 3 to 4 hours, then grind it into a smooth batter with curd or buttermilk. This helps in better texture and easy spreading. Avoid using plain water alone while grinding, as it makes the batter too thin. Add a little rice flour if the batter turns out watery — it helps bind the mixture. Salt, cumin, and chopped green chilli are basic add-ons, but don’t overdo the spices. If you want a softer chilla, a pinch of baking soda or fruit salt can help. But keep it minimal. Fresh curd also adds a nice tang and helps with mild fermentation, making the chilla lighter.
Image Credits: Wikimedia Commons
Add Finely Chopped Veggies For Flavour And Crunch
Vegetables can completely change the taste and texture of your chilla. Finely chopped onions, tomatoes, coriander, grated carrot, spinach, or capsicum all work well. The key is to chop them small so that they mix easily into the batter and cook properly. You can even mix them in right before pouring the batter onto the pan, or add a spoonful on top of each chilla as it cooks. Vegetables not only add crunch and colour but also make the dish more wholesome. For a little extra bite, try adding chopped cabbage or grated beetroot. Don’t overload the batter — keep a balance so the chilla doesn’t break while flipping. A few veggies go a long way in adding both nutrition and taste.
Image Credits: Wikimedia Commons
Grease And Heat The Tawa Properly
Even with a good batter, if your tawa isn’t ready, the chilla won’t cook right. Always start by heating the tawa well and then reducing the flame before pouring the batter. If the pan is too hot, the batter will stick or cook unevenly. If it’s too cold, the chilla will turn soggy. Use a few drops of oil and spread it using a sliced onion or kitchen paper. This step helps create a non-stick base and adds flavour. For each new chilla, wipe the surface lightly and reapply oil if needed. Use a flat, wide spatula to flip the chilla without tearing it. Let it cook slowly on both sides until it turns crisp and lightly golden. That’s when you know it’s ready.
