This is an easy, simple, and healthy weight-loss breakfast recipe made with a variety of vegetables, mixed flour, and a blend of spices. I made this chilla using 70% vegetables and 30% grains, making it low in calories and rich in fiber and vitamins. I used very little oil to keep it healthy and perfect for weight loss. It is also a great option for diabetics and is easy to digest. This chilla makes an ideal morning breakfast and doesn’t require a side dish, though it pairs well with green chutney. Do give it a try!
Key Tips for Making a Healthy and Diet-Friendly Chilla
- Batter Composition: The batter is crucial for this recipe. I prepare it using gram flour (besan), jowar flour, and rava. Besan is a rich source of protein, while jowar is gluten-free and easy to digest. You can substitute jowar flour with bajra or ragi flour. Rava helps absorb water from the batter, making the chilla crispy. If needed, you can use any coarse flour as a replacement.
- Vegetable Proportion: The vegetables should be finely chopped to ensure they cook well within the chilla. Maintain a ratio of 70% vegetables and 30% grains to keep it healthy, low in calories, and high in fiber.
- Batter Consistency: The batter should be thick. Avoid making it too thin, as this will prevent you from achieving the desired thickness and may cause the toppings to slip off. If the batter becomes too thin, add some rava to thicken it to the right consistency.
- Cooking Method: Cook the chilla on a low-medium flame to ensure it turns crispy on both sides and is properly cooked inside. Avoid cooking on high heat, as it may leave the inside undercooked.
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Ingredients
- 1 cup gram flour - besan
- 1 cup jowar flour
- ½ cup rava
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp chaat masala
- 1 tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp garam masala
- ½ tsp ajwain
- 2 tbsp white sesame seeds
- 1.5 cup water or as required
- 3 green chilli
- 1 inch ginger
- 4-5 garlic cloves
- 1 tsp cumin seeds
- 1 cup finely chopped cabbage
- 1 cup finely chopped carrot
- ½ cup crushed green peas
- ½ cup tomatoes
- ½ cup capsicum
- 1 cup grated cucumber
- 1 cup chopped palak
- 2 tbsp chopped mint leaves
- ½ cup coriander leaves
- 1 tbsp lemon juice
- Oil for roasting
Instructions
- In a mixing bowl, add 1 cup besan, 1 cup jowar flour, and ½ cup rava. Then add salt to taste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp chaat masala, 1 tsp cumin powder, ½ tsp black pepper powder, ½ tsp garam masala, ½ tsp ajwain, and 2 tbsp white sesame seeds. Mix well.
- Gradually add 1.5 cups of water and make a thick batter. Cover and let it rest for 15-20 minutes.
- In a mixer jar, add 3 green chilies, 1-inch ginger, 5-6 garlic cloves, and 1 tsp cumin seeds. Grind them into a paste and keep it aside.
- In the same mixer jar, add 1 cup of roughly chopped cabbage and grind it on pulse mode without adding water. Keep it aside.
- Now, add 1 cup of chopped carrot and ½ cup of green peas to the mixer jar. Coarsely crush them using pulse grinding and keep them aside.
- In a mixing bowl, add 1 cup of chopped cabbage, 1.5 cups of crushed carrot and green peas, ½ cup of chopped tomatoes, ½ cup of chopped capsicum, 1 cup of grated cucumber, 1 cup of chopped spinach, the ground green chili-ginger-garlic paste, 2 tbsp of chopped mint leaves, and ½ cup of coriander leaves. Mix well. The vegetable mixture is ready.
- Add the vegetable mixture into the batter, along with a pinch of salt and 1 tbsp of lemon juice. Mix well.
- The batter should be thick. If it is slightly thin, add some rava to adjust the consistency.
- Heat a pan and add some oil. Sprinkle sesame seeds in it.
- Pour 1 ladle of batter and spread it evenly. Cover and cook on low flame.
- After 5 minutes, flip it and cook the other side on low flame until golden brown.
- Once cooked on both sides, remove from the pan and repeat the process for the remaining batter.
- You can also cook the chilla on an iron tawa (refer to the video).
- Serve hot chilla with green chutney or dahi.
Notes
- The proportion of besan and jowar flour should be equal.
- Rava adds crispiness to the chilla; you can use any coarse flour as a substitute.
- Make a thick batter, adding water in batches.
- Let the batter rest for 15-20 minutes so the flour absorbs water properly and puffs up.
- Besan is a good source of protein.
- Jowar is gluten-free and easy to digest.
- You can use bajra flour or ragi flour instead of jowar.
- For a low-calorie, fiber-rich chilla, use 5 cups of vegetables with 2.5 cups of flour.
- If the batter becomes too thin, add some rava to adjust the consistency.
- Finely chop the vegetables so they cook easily in the chilla.
- Cook the chilla on a low flame; avoid cooking on high heat.
- Chilla tastes great when is prepared slightly spicy and serve with green chutney.
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