Chilla

This recipe is adapted from a traditional recipe from the Indian province of Gujarat called a "chilla", but the recipe lends itself to a variety of seasonings. ❋ Bryanna Clark Grogan (2009)

I love besan and spinach and love this kind of chilla too! ❋ Unknown (2008)

A unique feature of the gurukul is the 'chilla' room. ❋ Unknown (2010)

And of course yer Editilla will only be chilla when they set up another trap just for the sake of fairness in, say, Metarie ... at maybe the Mall? ❋ Unknown (2008)

"It's gonna be a chilla, and a killa, and a thrilla, when I get TNR's Gorilla in vanilla." ❋ Ann Althouse (2009)

There once was a girl from Wasilla her voice did send quite a chilla ❋ Unknown (2008)

Make sure the chilla is not too thick so it gets cooked evenly. ❋ Unknown (2006)

I am not sure at exactly what stage each of you is at but have patience and polite tenacity with the appropriate agencies and individuals and keep on them -- "Él que no chilla, no mama" is the saying in Spanish which translates (but not quite so colourfully) to "The squeaky wheel gets the grease." ❋ Unknown (2004)

Btw I think you might have a potential food blogger in your family - melted cheese chilla sounds yum! ❋ Unknown (2006)

There is a version of chilla with whole moong too. ❋ Unknown (2006)

Traditionally a chilla is made with besan (chickpea flour) and spices, but there are several variations (with bajra, whole moong, sprouts etc.) ❋ Unknown (2006)

Turn the chilla over and cook on the otherside until it gets brown patches. ❋ Unknown (2006)

Add a little oil along the edges of the chilla, cover and cook for 2 minutes. ❋ Unknown (2006)