Go Back
–+ servings

Jowar pudla recipe | jowar chilla | jowar cheela

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 15 medium size pudla

Ingredients
 

For jowar pudla (chilla)

  • 2 cup jowar flour
  • ½ cup rava
  • Salt to taste
  • 3.5 cup water or as required
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of hing
  • 2-3 chopped green chilli
  • ½ cup chopped onion
  • ½ cup chopped capsicum
  • ½ cup chopped tomatoes
  • ¼ cup grated carrot
  • Pinch of salt
  • 1 tsp red chilli flakes - optional
  • Some coriander leaves
  • Oil for roasting pudla - chilla

For raw mango-jaggery chutney

  • 1 cup raw mango pieces
  • ½ tsp cumin seeds
  • Salt to taste
  • ¼ tsp hing
  • 2 tbsp kashmiri red chilli powder
  • ½ cup jaggery

Instructions

Making Jowar Pudla (Chilla)

  • In a mixing bowl, add 2 cups jowar flour, ½ cup rava, and salt to taste. Mix well.
  • Add 3 cups water (or as required) and make a medium-thick, ribbon-like pouring consistency batter.
  • Cover and rest the batter for 10–15 minutes. Keep it aside.
  • Meanwhile, in a pan, add 1 tbsp oil, ½ tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, and 2–3 chopped green chillies. Sauté it.
  • Then add ½ cup chopped onion, ½ cup chopped capsicum, ½ cup chopped tomatoes, ¼ cup grated carrot, a pinch of salt, and 1 tsp red chilli flakes. Sauté on high flame for 2 minutes.
  • Switch off the gas and let the tempering cool down.
  • Now that the chilla batter is properly set, add the tempering to it. Mix well.
  • Then gradually add ½ cup water and make a thin, pouring consistency batter (refer to video).
  • 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 onto the pan.
  • Keep the flame on low-medium and cook the chilla until it turns crisp.
  • Now flip it over and roast until it turns golden brown and crisp.
  • Enjoy the jowar chilla with raw mango chutney or your favorite dip.

Making Raw Mango–Jaggery Chutney

  • In a mixer jar, add 1 cup roughly chopped raw mango pieces, ½ tsp cumin seeds, salt, ¼ tsp asafoetida, and 2 tbsp Kashmiri red chilli powder. Grind it.
  • Add ½ cup jaggery to the mixer jar and grind it into a smooth paste.
  • Raw mango–jaggery chutney is ready.

Notes

For jowar chilla
  • Addition of rava makes pudla crispy.
  • You can add wheat flour or rice flour instead of rava, but rava gives the best results.
  • Initially, make a medium-thick batter so that the rava puffs up properly.
  • Gradually add water to make a smooth and thin batter.
  • The addition of tadka with vegetables enhances the taste of pudla and keeps it soft after cooling.
  • The consistency of the batter should be thin and runny, as the crispy and lacy (jalidar) pattern of pudla comes from the moisture content in the batter.
  • Heat the tawa on high heat and grease it with oil to get a lacy (jalidar) pattern.
  • Lower the flame while spreading the pudla.
  • Cook the pudla on a low to medium flame. Do not cook it on high heat.
For raw mango-jaggery chutney
  • The proportion of jaggery should be half the quantity of mango pieces.
  • You can use sugar instead of jaggery.