Rice Chilla Recipe
Rice Chilla is a wholesome South Indian pancake made from fermented rice and urad dal batter, offering a perfect balance of carbs and protein. These crispy, crepe-like delights are naturally gluten free, vegan and packed with gut-friendly probiotics from fermentation. Lighter than dosa yet equally nutritious, they make for an ideal breakfast or snack. Enjoy them with coconut chutney or sambar for a flavorful, energy-boosting meal
Ingredients
1 Cup rice
2 Tablespoon oil
1 Tablespoon mustard seed
1 Tablespoon cumin seed
2 Tablespoon sesame
9-10 Curry leaves
1 Grated carrot
3 Tablespoon , shredded cabbage
1 Chopped tomato
2 Tablespoon sweet corn
2 Tablespoon chopped capsicum
1 Tablespoon chili flakes
Half tablespoon salt
2 Tablespoon chopped coriander leaves
Ingredients For Tomato Garlic Chutney
5 Red chili soaked
10 Garlic cloves
2 Cubed tomato
Half tablespoon salt
Step:1
In a bowl add 1 cup rice soak for 3-4 hours
Step:2
After 4 hour transfer the rice in the grinder , and make a smooth batter
Step:3
Take a pan add , 2 tablespoon oil , 1 tablespoon mustard seed , 1 tablespoon cumin seed , 2 tablespoon sesame , and 9-10 curry leaves , saute for 3-4minutes
Step:4
Add , 1 grated carrot , 3 Tablespoon shredded cabbage , 1 chopped tomato , 2 tablespoon sweet corn , 2 tablespoon chopped capsicum , and saute for 2-3 minutes
Step:5
In another bowl , add the batter of rice , saute vegetable , 1 tablespoon chili flakes , half tablespoon salt , 2-3 tablespoon chopped coriander leaves mix it well
Step:6
In the hot pan add oil or ghee , add the batter and simmer and cook , flip over and cook both side , cook well till golden brown
Step:7
Let’s make tomato and garlic chutney , In a grinder add 4-5 red chili soaked , 10-11 garlic cloves ,2 tomato cubed , and half tablespoon salt , make a smooth paste
Step:8
The rice chilla and tomato garlic chutney is ready serve it and enjoy the chilla
Video For Rice Chilla
FAQs
1. What type of rice works best for chilla
Best Choices:
Leftover cooked rice (soft texture)
Soaked raw rice (grind with water for batter)
Brown rice (healthier, but coarser texture)
2. How to make the batter smooth
Soak rice 4-6 hours before grinding
Add water gradually while blending
Strain batter for lump-free consistency
3. Can I make it without fermentation
Quick Options:
Add eno/fruit salt (1/2 tsp per cup batter)
Use yogurt for slight tang
Baking soda pinch (for fluffiness)
4. Why is my chilla sticking to the pan
Heat pan properly before pouring batter
Grease with ghee/oil between each chilla
Use non-stick or cast iron tawa
5. How to make crispy rice chilla
Spread batter thin
Cook on medium-high heat
Drizzle oil around edges
6. Best toppings/fillings
Classic: Chopped onions, green chilies, coriander
Protein: Paneer crumbles, sprouted moong
Cheesy: Grated cheese + oregano
Conclusion
Rice Chilla is a gluten-free, versatile pancake that transforms leftover rice into a delicious meal. Perfect for:
✔ Quick breakfasts (ready in 15 mins)
✔ Light dinners with chutney/dal
✔ Lunchboxes (stays soft when packed)