Chila Rolls

About Chila Rolls

Ingredients

• Chilas 4
• Tomato ketchup 4 tsps
• Tomatoes, chopped 8 tsps
• Onion, chopped 4 tsps
• Fresh coriander leaves, chopped a few

How to Make Chila Rolls (Stepwise Photos)

Method

1. Spread 1 tsp tomato ketchup over each chila, put 2 tsps tomato and 1 tsp onion in a line.
2. Sprinkle a little coriander leaves and roll the chila from one end to the other.
3. Transfer onto a serving platter and serve immediately or pack them in the lunch box.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps