6 to 8 medium sized chillas

    20 minutes (Preparation )

10 second read: This is probably every mother’s favourite as it can use pretty much any vegetables, as long as you keep it colourful. Our very own Indian pancake, this dish is best when had hot!

  • For the vegetables
  1. a) Chop the tomatoes and get rid of the water
  2. b) Boil the American corn and keep aside
  3. c) Chop the green chilly and onion
  4. d) Chop the cabbage, sprinkle some salt and put it inside a clean cloth. Squeeze out all the water.
  5. e) Mix all the vegetables together into an even spread
  • For the batter-
    1. a) Mix the other dry ingredients and some chilled water and make into a medium thick batter
  • Final preparation
    1. a) Use a heavy bottomed tawa and apply oil or ghee. Heat up the tawa nicely before you add the batter
    2. b) Add the batter and spread evenly using a spoon to make a round pan cake. Add some of the vegetable mix and cook for a minute more. Flip it with a flat spoon and let it cook for a couple of minutes
    3. c) Once ready, serve with white butter, tomato chutney and green chutney
Chef's tip

In many parts of the country, this dish is had with Dahi or fresh yogurt. Serve dahi and achaar (pickle) with a chilla for an accompaniment, and you need not work about keeping the spice levels high or low!

Ingredient Checklist:

200 gms Besan (chick pea flour)
2 (small sized) Tomatoes
100 gms American corn
2 nos Green chilly
1 tsp Red chilly powder
A pinch Hing
100gms (optional) Cabbage
2 small onions (optional) Onion
½ bunch Coriander
To fry Oil or Ghee