Ingredients:
For Chilas:
¾ cup - gram flour (besan)
½ tsp - red chilli powder
1 tbsp - oil
salt to taste
For Raitha:
½ cup - tamarind, loosely packed
1 cup - jaggery grated, tightly packed
1 tsp - coriander leaves, finely chopped
1 tsp - cumin seeds powder
½ tsp - red chilli powder
¼ tsp - black salt
salt to taste
For Seasoning:
½ tsp - oil or ghee
½ tsp - cumin seeds
1 pinch - asafetida powder
Method
For Chilas:
For Seasoning:
For Chilas:
¾ cup - gram flour (besan)
½ tsp - red chilli powder
1 tbsp - oil
salt to taste
For Raitha:
½ cup - tamarind, loosely packed
1 cup - jaggery grated, tightly packed
1 tsp - coriander leaves, finely chopped
1 tsp - cumin seeds powder
½ tsp - red chilli powder
¼ tsp - black salt
salt to taste
For Seasoning:
½ tsp - oil or ghee
½ tsp - cumin seeds
1 pinch - asafetida powder
Method
For Chilas:
- Mix all ingredients, adding enough water for a smooth batter.
- Heat non-stick tawa, spread half batter into a thin pancake (like dosa).
- Allow to cook fully, but not too stiff.
- Remove, repeat for remaining batter.
- Allow to cool, shred into rough pieces about inch size square.
- Keep aside till required.
- Soak tamarind and jaggery in 2 cups hot water for 15-20 minutes.
- Rub into water, squeezing out pulp into mixture.
- Strain, pressing out all liquid, into a large container.
- Add 3- 3 ½ cups cold water.
- Add all other ingredients for raitha, mix well.
- Add chila pieces, mix.
For Seasoning:
- Heat fat in a small pan, add seeds.
- Allow to splutter, add asafetida.
- Allow seasoning to set alight if possible.
- Pour into raitha, covering immediately with a lid.
- Allow raitha to absorb fumes for a few seconds.
- Remove lid, add chila pieces.
- Chill for at least 2-3 hours before serving.
- Serve as an accompaniment to a spicy meal.
- It is a very cooling dish.