Chila

Ingredients

• •Fermented rice-lentil batter

Steps

1. 1Soak a mix of rice and lentils, such as urad dal or moong dal, together for four to six hours.
2. 2Drain and grind the soaked rice and lentils with a little water into a smooth, pourable batter, then let it ferment for a few hours, or use it fresh with a pinch of salt if a quicker version is preferred.
3. 3Season the batter with salt, chopped green chili, and finely chopped onion or coriander if desired.
4. 4Heat a flat griddle over medium heat and lightly grease it with oil.
5. 5Pour a ladleful of batter onto the center of the griddle and spread it outward in a circular motion with the back of the ladle to form a thin, even pancake.
6. 6Drizzle a little oil around the edges and cook for two to three minutes until the underside turns golden-brown and slightly crisp.
7. 7Flip carefully and cook the other side for another one to two minutes until fully set and lightly browned.
8. 8Serve hot, folded or rolled, with chutney or pickle on the side.