Chhattisgarh Chila Rice Crepe Oats Vegetable Savoury

Ingredients

• 1.5 cups raw rice — soaked 4 hours
• 1/4 cup chana dal — soaked 4 hours
• 1 green chilli — roughly chopped
• 1/2 inch ginger
• 1/4 tsp cumin seeds
• Salt to taste
• Water — to thin the batter
• For topping: finely chopped onion, tomato, green chilli, fresh coriander
• Oil for cooking

Method

1. Drain soaked rice and chana dal together.
2. Grind in a blender with green chilli, ginger and enough water to make a smooth, pourable batter — thinner than dosa batter.
3. Add cumin seeds and salt. Mix. Cover and ferment at room temperature for 3 to 4 hours until slightly bubbly and mildly sour.
4. Alternatively cook immediately for a non-fermented version.
5. Heat a flat tawa or non-stick pan on medium-high. Grease lightly with oil.
6. Pour a ladle of batter onto the centre. Quickly spread in a thin circular motion outward to make a thin round 20 to 22 cm wide.
7. Scatter finely chopped onion, tomato, green chilli and coriander over the wet surface.
8. Drizzle 1/2 tsp oil around the edges. Cook on medium-high for 2 to 3 minutes until the edges lift and the bottom is golden.
9. Fold in half or serve flat with green chutney.