HomeBreakfast RecipesRice pudla recipe | khatta puda recipe | rice chilla recipe

Rice pudla recipe | khatta puda recipe | rice chilla recipe

Rice chilla (pudla) is a delicious and nutritious recipe made with a combination of raw rice, vegetables, and a blend of regular spices. It serves as a healthy meal option for early morning breakfast or even as a snack in a kid’s lunchbox. These chillas are thin, crispy, and incredibly easy to prepare, using commonly available ingredients in your kitchen. While they can be enjoyed on their own, they taste even better when accompanied by tomato sauce or chutney. Give this recipe a try, and you won’t be disappointed!

The key to making tasty rice chilla (pudla) at home are
  • Firstly, I prepared the chilla batter using raw rice and poha. Adding poha to the batter gives it an extra fluffiness. I also soaked the rice-poha mixture in buttermilk to expedite the fermentation process.
  • The chilla batter should have a thin and watery consistency to allow easy pouring onto the pan. Additionally, it is important to pour the batter onto a hot dosa pan to ensure it spreads easily and forms a lacy (jalidar) texture. To enhance its nutritional value, you can incorporate vegetables of your choice into the batter.
  • To make the chilla crispy and flavorful, it should be roasted on a low-medium flame with a generous amount of oil. If the chilla turns out soft, you can add some water to the batter and adjust the consistency.
  • Lastly, rice chilla is best enjoyed when served hot and accompanied by spicy chutney.
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Recipe video 

Rice pudla recipe | khatta puda recipe | rice chilla recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 3 hours
Total Time 3 hours 35 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 8 pudla


  • 1 cup rice
  • ½ cup poha
  • 2 cup buttermilk
  • ½ cup chopped onion
  • 3-4 chopped green chillies
  • 1 tsp ginger paste
  • ½ cup grated carrot
  • ½ cup coriander leaves
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • Pinch of hing
  • 1 tsp red chilli flakes
  • Salt to taste
  • ¾ cup + ¼ cup water or as required
  • Oil for roasting


  • In a mixing bowl wash rice and poha. then add buttermilk. Mix well and soak it for 3 hrs.
  • Then in a mixture jar, add soaked mixture and without adding any water grind it smooth and medium thick batter.
  • Take out batter into mixing bowl.
  • Add chopped onion, green chilli, ginger paster, grated carrot, coriander leaves, cumin seeds, turmeric powder, pinch of hing, red chilli flakes and salt, mix well.
  • Add ¾ cup water gradually and make thin and pouring consistency of batter (refer video).
  • Then heat a pan on high flame and grease it with oil.
  • when the pan is super-hot, lower the gas flame and pour the batter on the pan.
  • then keep the flame on low-medium and cook chilla until the dosa turns crisp.
  • now flip over and roast until it turns golden brown and crisp.
  • enjoy rice chilla recipe with tomato sauce or chutney.


  • Raw rice gives crispiness to pudla.
  • Poha gives softness to pudla.
  • Do not add water while grinding the batter.
  • Add water gradually and make smooth and thin batter. Do not make thick batter for pudla
  • Consistency of batter should be thin and runny.
  • Crispy and lacy (jalidar) pattern of pudla is due to moisture (water content) in batter
  • Heat tawa on high heat and also grease it with oil for lacy (jalidar) pattern of pudla.
  • Lower the flame while spreading pudla.
  • Cook pudla on low-medium flame. do not cook it on high flame.
  • Rice chilla (pudla) taste great when it is slightly spicy and serve hot.
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