For a Crispier Golden Edge
The secret to achieving that coveted crispy-edged chilla often lies in adding a different type of flour to the batter. Just one or two tablespoons of sooji (semolina) or rice flour per cup of besan can make a world of difference. These flours have a coarser
texture that helps create a lattice-like structure as the chilla cooks, resulting in a noticeably crispier bite. They prevent the chilla from becoming too dense or soft. For best results, allow the batter to rest for about 10-15 minutes after adding sooji or rice flour; this gives the grains time to absorb moisture and work their magic on the griddle.
To Achieve a Fluffier, Softer Centre
If you prefer your chillas to be soft and fluffy, reminiscent of a savoury pancake, a leavening agent is your best friend. While not traditionally used in all recipes, a tiny pinch of baking soda or Eno (fruit salt) can transform the texture. When the acidic elements in your batter—like tomatoes or yogurt—react with the baking soda, they create tiny air bubbles. These bubbles get trapped as the chilla cooks, giving it a lighter, more aerated texture from within. Use this ingredient sparingly; too much can impart a soapy taste. Just a quarter teaspoon for a cup of besan is usually sufficient.
For a Tangy Flavour and Softer Texture
Incorporating a bit of dairy can introduce a wonderful complexity and softness to your chillas. Adding two to three tablespoons of plain dahi (yogurt) or buttermilk to the batter does two things. Firstly, it adds a subtle, pleasant tang that cuts through the earthiness of the besan. Secondly, the acidity in the yogurt helps to tenderise the gram flour, resulting in a chilla that is softer and less prone to becoming dry. The yogurt also contributes to a richer colour and a more satisfying mouthfeel.
To Boost Nutrition and Moisture
Don't underestimate the power of vegetables. Beyond the standard onion and tomato, adding finely grated vegetables like carrots, spinach, or capsicum can significantly improve your chillas. Carrots add a hint of sweetness and moisture, ensuring the chilla stays soft on the inside. Finely chopped spinach wilts beautifully into the batter, packing in iron and fibre without overpowering the taste. For a protein boost, crumbled or grated paneer can be mixed directly into the batter or sprinkled on top while cooking. The key is to chop or grate the vegetables very finely so they integrate smoothly and don't cause the chilla to break.
For a More Aromatic Experience
While cumin and turmeric are staples, a few other spices can elevate the chilla's flavour profile. A half-teaspoon of ajwain (carom seeds) is highly recommended; it not only adds a unique, slightly pungent flavour but is also known to aid digestion, which is particularly helpful when consuming besan. Crushed kasoori methi (dried fenugreek leaves) can be crumbled into the batter for a deep, aromatic fragrance that pairs beautifully with the nutty flour. A touch of ginger, grated finely, provides a fresh, zesty kick that brightens the entire dish.
