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Chilla or Pudlas or Pesarattu


  • 1 cup whole green gram (sabut moong) or any other lentil or beans, soaked for 8-10 hours
  • ½-¼ tsp ginger-green chilli paste
  • ½-1 cup water
  • 1 tsp unrefined salt


Drain, rinse and grind moong or other lentil to a fine paste with water as required (it will depend on the lentil or bean used). Add ginger-green chilli paste and salt and mix well. Transfer to a bowl. There is no need to ferment the batter. Heat a tawa (pancake griddle), spread a ladleful of batter into a round chilla (like a small crepe), cover and cook until the underside is a light golden colour. Turn it over and cook the other side until it is equally done. Serve hot.


  • Mix grated vegetables of your choice in the batter.
  • Make dhoklas with the same batter.
  • Stuff the chillas with mixed cooked or grated vegetables like peas, French beans, carrots, beetroot, broccoli, potatoes or corn.

Serves 2-3


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