We don't love calling a Chilla a pancake - because it is not. But... it's the closest approximation of the idea, especially when we are just talking about the product (and not sampling it live).
And because we describe it as a savory South-Asian pancake, a question we get asked often is: Can I add (blueberries, bananas, applesauce, strawberries - insert fruit here) to this mix?
To answer this question, we rolled up our sleeves, opened a bag of the regular chilla mix and experimented.
🎉Ta da! 🎉The results are in!
Our chillas - with turmeric, corriander powder and pepper in the mix - are pretty solidly on the savory side of things. Our unique mix of kala chana (black chickpeas) and the kabuli chana (tan garbanzos / chickpeas) lend a nuttiness to the base.
All this to say ... we wouldn't write off fruit entirely. You just have to choose with intention & care.
Some fruit (peaches, pineapple, papaya) would work great in a savory setting, but they need to be prepped & cooked down.
For today's recipe, we're going with a quick hack: Craisins!
We love the craisins from our local 21 Acres Farm Market - but if Ocean Spray is what you have on hand, that works too!
The Recipe (makes 2-3 chillas)
1/2 cup Regular Chilla Mix
1/2 cup water
2 tbsp craisins
1. Add the mix, water & craisins and stir to combine
2. Heat a pan to medium high & add oil.
3. Pour out a 1/4 cup of batter and flatten slightly. Wait for bubbles to appear.
4. Flip & Cook through.
5. Serve with Yogurt or Sour Cream
And as always, tell us how it goes!