Description
One of the favourite dishes of Chattisgarh, Chila is made of rice batter with the right mix of urad and chana dal. It is also called the Dosa of Chhattisgarh. The traditional ready to cook food is easy to prepare and tastes delicious. It has a good amount of fibre which helps in digestion and hence it is used as a daily breakfast in Chhattisgarhi cuisine. It’s a very easy and light dish which can be savoured at any time of the day.
How to Make Dishes of Chilla Atta?
In villages of Chattisgarh, every morning the batter is prepared by just mixing salt and water to Chilla atta. The thick mixture is then put on Palash leaves and cooked on cow dung cake. The result is a sumptuous thick roti called “Angakar”. Don’t be puzzled if you have not seen cow dung before. The dish can also be made on tawa in our modular kitchens. To try different variations, mix grated radish or carrot or fresh peas and have it with red chilly and garlic chutney. For preparing chilla, pour some more water in the mix. Ghee can be a great addition to enhance the taste further.
Next time when you have unexpected guests, just think of Chilla atta to prepare the light and crispy dish in no time.
Health Benefits of Chilla Atta
- Its light and fibre rich, aids in digestion.
- Naturally Gluten Free.
- Contains a lesser amount of sugar as compared to other rice atta. Good for Diabetics.
- Presence of Urad and Chana makes it nutrient rich – A great addition to your daily breakfast.
ruchika (verified owner) –
Tried this Chila Atta today in breakfast, properly cooked to core and it was really delicious. My mother used to milled the rice and urad in every 10-15 days but that taste never came from the rice atta available in market.
ruchika (verified owner) –
Tried this Chila Atta today in breakfast, properly cooked to core and it was really delicious. My mother used to milled the rice and urad in every 10-15 days but that taste never came from the rice atta available in market. This farmer’s fresh chilla atta gave me the same taste from my childhood.