Chila is a traditional vegetarian dish from Chhattisgarh, India. It is known for its authentic regional flavors and is a staple of Chhattisgarh cuisine.

How long does it take to cook Chila?

Chila takes approximately 20 mins to cook, plus about 15 minutes of preparation time. The difficulty level is Easy.

What are the main ingredients in Chila?

The main ingredients in Chila include: Rice flour, Onion, finely chopped, Green chillies, finely chopped, Fresh coriander leaves, chopped, Ginger, grated, Cumin seeds.

Vegetarian📍 Chhattisgarh

Chila

Name: Chila
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chhattisgarh Indian
Ingredients: 250g Rice flour; 100g Onion, finely chopped; 3piece Green chillies, finely chopped; 20g Fresh coriander leaves, chopped; 10g Ginger, grated; 4g Cumin seeds; 2g Turmeric powder; 6g Salt; 350ml Water; 40ml Oil or ghee (for cooking)

An authentic vegetarian recipe from Chhattisgarh, India — with exact measurements and step-by-step instructions.

Traditional Chila from Chhattisgarh, India

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The Story Behind the Dish

Chila is a treasured vegetarian dish from Chhattisgarh, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/10 gathered

Cooking Instructions

In a large mixing bowl, combine rice flour, turmeric powder, cumin seeds, and salt. Mix well.
Add finely chopped onion, green chillies, grated ginger, and fresh coriander leaves to the flour mixture.
Gradually add water while stirring to form a smooth, thin, pourable batter — similar in consistency to dosa batter. There should be no lumps. Let the batter rest for 10 minutes.
Heat a flat tawa or non-stick griddle over medium heat. Lightly grease with a few drops of oil.
Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion to form a thin, round crepe about 18–20 cm in diameter.
Drizzle a few drops of oil around the edges of the chila. Cook on medium heat for 2–3 minutes until the edges start to lift and the surface looks set and dry.
Flip carefully using a flat spatula and cook the other side for 1–2 minutes until light golden spots appear.
Remove from the tawa and serve immediately. Repeat with the remaining batter, greasing the tawa lightly between each chila.
Serve hot with green chutney, tomato chutney, or a simple dal.

Cook

20 mins

Serves

4 servings

Level

Easy

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