Entree: India – Chhattisgarh – चौसेला ➤ Chauselā (Savory pan-fried rice and lentil pancake from Chhattisgarh often served with chutney)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) raw white rice, soaked 4–6 hours
- 1/2 cup (100 g) chana dal (split chickpeas), soaked 4–6 hours
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 1 tsp (2 g) cumin seeds
- 1–2 green chilies, chopped (about 0.282 to 0.564 oz (8–16 g)) adjust to taste
- 1 small onion, finely chopped (about 3 oz (85 g))
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 tsp (3 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) baking soda or 1 tsp (5 g) baking powder for lightness (optional)
- 1/3 cup (80 ml) water for adjusting batter
- 3 tbsp (45 ml) vegetable oil or ghee for frying (plus more as needed)

Show original ingredient measurements

- 2 cups (400 g) raw white rice, soaked 4–6 hours
- 1/2 cup (100 g) chana dal (split chickpeas), soaked 4–6 hours
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 1 tsp (2 g) cumin seeds
- 1–2 green chilies, chopped (about 8–16 g) adjust to taste
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 tsp (3 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) baking soda or 1 tsp (5 g) baking powder for lightness (optional)
- 1/3 cup (80 ml) water for adjusting batter
- 3 tbsp (45 ml) vegetable oil or ghee for frying (plus more as needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Drain the soaked rice, chana dal, and fenugreek if using. In a blender, grind rice and chana dal with cumin seeds and green chilies to a coarse, slightly grainy batter, adding a little water as needed to reach a thick crepe-like consistency. Transfer to a bowl.
2. Stir in chopped onion, cilantro, turmeric, and salt. If you like a lighter texture, fold in baking soda or baking powder just before cooking. Let the batter rest 20–30 minutes; for a slightly tangy fermented flavor, leave at room temperature 4–6 hours.
3. Heat a nonstick or cast-iron skillet over medium heat and add 1 tsp (5 ml) oil. Pour a ladleful (about 1/4 to 1/3 cup (60–80 ml)) of batter into the skillet and spread gently into a 5–6 inch (12–15 cm) round; you can make smaller pancakes if preferred.
4. Cook about 3–4 minutes until the underside is golden and crisp, drizzle a little oil around the edge, then flip and cook another 3–4 minutes until both sides are golden and cooked through. Repeat with remaining batter, adding oil as needed.
5. Serve hot with green chutney, tamarind chutney, or plain yogurt and a wedge of lime.

1. Drain the soaked rice, chana dal, and fenugreek if using. In a blender, grind rice and chana dal with cumin seeds and green chilies to a coarse, slightly grainy batter, adding a little water as needed to reach a thick crepe-like consistency. Transfer to a bowl.
2. Stir in chopped onion, cilantro, turmeric, and salt. If you like a lighter texture, fold in baking soda or baking powder just before cooking. Let the batter rest 20–30 minutes; for a slightly tangy fermented flavor, leave at room temperature 4–6 hours.
3. Heat a nonstick or cast-iron skillet over medium heat and add 1 tsp (5 ml) oil. Pour a ladleful (about 1/4 to 1/3 cup / 60–80 ml) of batter into the skillet and spread gently into a 5–6 inch (12–15 cm) round; you can make smaller pancakes if preferred.
4. Cook about 3–4 minutes until the underside is golden and crisp, drizzle a little oil around the edge, then flip and cook another 3–4 minutes until both sides are golden and cooked through. Repeat with remaining batter, adding oil as needed.
5. Serve hot with green chutney, tamarind chutney, or plain yogurt and a wedge of lime.