CHILLA / POODA / PUDLA / DHIRDA / etc.
This is a quick and tasty crepe that can be made from a variety of grain and / or legume flours. Popular by different names across most of the top half of the country (the south tends to use fermented batter for crepes more often, though unfermented versions are also eaten).
I made the besan / chana lot (gram flour) version using a recipe from Serious Eats (for kicks – this is really a no-recipe, use-what-you-have dish).
Today’s rendition had finely minced red onion, cilantro, and green chilli in addition to powdered spices.
Eaten today with zhoug (for green chutney) and spinach raita / borani.
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