Rice and Vegetable Chila by Tarla Dalal

Tarla.Dalal's picture

Dec. 11, 2013

Traditional rice chila made with buttermilk and cabbage, makes all the difference.


Cooked rice 1 Cup (16 tbs) , mashed lightly
Semolina 3 Tablespoon
Urad dal flour 1/4 Cup (4 tbs) (split black lentil)
Grated cabbage 1/4 Cup (4 tbs)
Grated carrot 1/4 Cup (4 tbs) (or use cucumber if desired)
Finely chopped coriander 1 Tablespoon
Finely chopped green chilies 2 Teaspoon
Chili powder 1/2 Teaspoon
Thick buttermilk 1 Cup (16 tbs)
Salt To Taste
Oil 1 Tablespoon (For greasing and cooking)



1. In a bowl, combine rice, semolina, urad dal flour, cabbage, carrot, coriander, green chili, chili powder, buttermilk, and salt. Mix well and aside for at least 10 minutes.

2. Heat a non-stick griddle, grease it lightly with oil, spread a little mixture over it and spread into a 2-inch diameter circle. Cook on both sides, using a little oil, until golden brown. Repeat the process for remaining batter.


3. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 126Calories from Fat 6

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 90 mg3.75%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2 g8%


Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet