Chhattisgarhi Chila Rice Pancakes with Tomato Chutney

Ingredients

• 120 g rice flour
• 60 g chickpea flour
• 260 ml water
• 1 small onion, finely chopped
• 1 small green chile, minced
• 2 tbsp chopped cilantro
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp neutral oil
• 3 tomatoes, halved
• 1 garlic clove
• 1 tsp lemon juice

Steps

1. Whisk rice flour, chickpea flour, water, cumin, salt, onion, chile, and cilantro into a thin pourable batter; rest it for 10 minutes.
2. Meanwhile char the tomato halves and garlic in a dry skillet until softened and blackened in spots.
3. Blend or mash the charred tomato and garlic with lemon juice and salt into a coarse chutney.
4. Heat a nonstick skillet over medium heat and brush with oil. Pour in a ladle of batter and swirl it into a thin round.
5. Cook each chila for 2 to 3 minutes per side until the edges lift and the centre is set; repeat with the remaining batter.
6. Serve the hot pancakes folded or stacked with the smoky tomato chutney.

Allergen note: Contains sesame if using sesame oil. Check spice blends for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.