Ingredients

• 2 cups - wheat flour
• 1 cup - rice flour
• 1 - onion, finely chopped
• 2 - green chilli, finely chopped
• Salt as per taste
• Oil for greasing
• For chutney:
• Coconut - 1/2 cup
• Peanuts - 3 tbsp
• Green chilli - 3
• Salt to taste
• Mustard - 1/4 tsp
• Curry leaves - 1 sprig

How to Make Quick Chilla with chutney

• Mix all the ingredients in enough water to make a thin batter
• Heat a pan, add 1 tsp of oil and pour a ladle of batter.
• Cover and cook for 30 seconds, then flip it on to other side. Cover and cook for another 30 seconds until the chilla turns crispy.
• For Chutney:
• Roast coconut and peanuts separately, cool
• Grind them along with salt and green chilli to a fine paste
• Heat oil in a pan, splutter the mustard seed and the curry leaves.
• Pour this tempering to the chutney.
• Mix well and serve.
• Recipe Courtesy: Wah Sush Kitchen