Home / Chhatisgarhi Recipes / Chhattisgarhi Chilla Kadhi Recipe / Easy Chilla Kadhi Recipe
25 July, 2016

Chhattisgarhi Chilla Kadhi Recipe / Easy Chilla Kadhi Recipe

Posted in : Chhatisgarhi Recipes, Veg Gravy on by : nrdubey Tags: , , ,

About Recipe

In chhattisgarhi cuisine we make many variety of kadhi and today I am going to tell chilla kadhi recipe. In this kadhi first i prepare besan chilla and then add it in khadi, it is bit similar to bondi kadhi. Serve this kadhi with hot steamed rice, even it can be eaten with chapati as well.

 

Preparation time – 5 mins

Cooking time – 15 mins

Recipe type –  side

Cuisine –  Chhattisgarhi / Indian

Serve – 4

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Ingredients

Measurement cup used 1 cup = 220 ml

For making chilla

Besan / gram flour – ½ cup

Water – ½ cup or as needed

Red chilli powder – ¼ tsp

Turmeric powder – 1/8 tsp

Baking soda – a pinch

Salt – as per taste

Oil – for applying on chilla

For making Kadhi

Oil – 1 tsp

Curd – 1 ½ cup (medium sour)

Water – 2 cups

Besan / gram flour – 1 tbsp

Whole red chili – 2 -3 (broken)

Mustard – ½ tsp

Methi / fenugreek seeds – ¼ tsp

Curry leaves – 1 stem

Hing / asafetida – 1/8 tsp (optional)

Red chili powder – ¼ tsp

Turmeric – ¼ – ½ tsp

Coriander leaves – 1 tbsp for garnishing

Salt – as per taste

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Method

For making chilla

Take besan flour, red chili powder, turmeric and salt in a mixing bowl. Add a pinch of baking soda as well. Slowly add water and making thick batter. Batter should be like dosa consistency.

Now heat up the non – stick or dosa tava. Apply some oil.

Pour this prepared batter on tava to make chilla. I made a single thick chilla with this prepared batter because we need thick chilla for this recipe.

Pour some oil on the sides and cook over low – medium flame. When chilla cooked from one side flip it up with the help of flat spatula and cook other side as well.

When chilla cooked from both the side take it out, let it cool down for some time.

Take one knife and cut it into square shape and set aside.

For making Kadhi

Take curd in a mixing bowl and whisk it well. Add red chilli, turmeric and besan flour, mix well without any lumps.  Add 2 cups of water and Set it aside.

Heat up oil in a kadai.

When the oil is hot add methi seeds, mustard and broken red chili. Wait until they crackle nicely.

Add hing then immediately pour the curd mixture that we made and cover the lid for few seconds. So that the khadi will absorb the all aroma of ‘tadka’. Be careful while pouring curd mixture in kadai the steam may burn your hand.

After few seconds open the lid and add curry leaves and salt. Stir well.

Keep the flame on high and bring this mixture to boil.

When the khadi starts to boil simmer the flame and let kadhi boil for 5-6 minutes. Maintain low flame.

After 5-6 minutes when the khadi is cooked well add chilla pieces and chopped coriander leaves. Wait for few second, not much then turn off the flame.

Serve this chilla kadhi after 10 minutes when chilla absorbed the kadhi nicely.

This chilla kadhi goes well with hot steamed rice.

 

In Short

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Take besan

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Add red chili , turmeric and salt

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Add a pinch of hing

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Add water and make thick batter

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Heat non- stick or iron tava, apply some oil

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Pour this batter

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Pour some oil

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When the chilla cooked one side flip it up

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Cook both the sides and take it out

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Cut it into square shape

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Whisk curd

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Add besan, red chili and turmeric

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Mix well

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Add water

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Heat oil

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Add methi seeds, mustard and broken red chili

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Wait until they crackle

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Add hing

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Immediately add the curd mix

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Add salt

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Add curry leaves and stir well

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Keep the flame on high and bring this mixture to boil then simmer the flame and cook for 5-6 minutes

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After 5-6 minutes and chilla picses

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And coriander leaves wait for 3-4 seconds and turn off the flame

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chilla kadhi is ready

 

 

 

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