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–+ servings

Pudla recipe | Diet chilla recipe | weight loss recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, Meal, weight loss recipe
Cuisine Indian
Servings 4 servings

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.