5 chilla recipes for a healthy and tasty breakfast
What's the story
Chillas are a popular street food breakfast option in many parts of the world, especially India. These savory pancakes are made from a variety of flours and ingredients, making them a versatile and nutritious choice for breakfast. They can be prepared quickly and customized with different spices and vegetables to suit your taste. Here are five chilla recipes that you can easily prepare at home for a healthy start to your day.
#1
Besan chilla with veggies
Besan chilla is a staple breakfast item, made from gram flour.
Add chopped veggies, such as onions, tomatoes, and bell peppers, to the batter to amp up the taste and nutrition.
The chilla is cooked on a hot griddle until both sides are golden brown.
Serve it with mint chutney or yogurt for added flavor.
#2
Moong dal chilla delight
Moong dal chilla is another healthy option, prepared with soaked green gram dal.
Blend the dal into a smooth batter, and add spices like cumin seeds and turmeric powder.
You can also add grated carrots or spinach leaves for extra nutrition.
Cook it in a skillet until crispy on the outside but soft inside.
#3
Oats chilla for fiber boost
Oats chilla is perfect for those looking to up their fiber intake.
Simply grind oats into a fine powder, and mix it with water, salt, and chopped coriander leaves to make a batter.
This chilla not only fills you up but also helps with digestion, thanks to the fiber content of oats.
#4
Rice flour chilla twist
Rice flour chilla gives you a gluten-free option without compromising on taste.
Mix rice flour with water, salt, and finely chopped green chilies to make a smooth batter.
You can add grated zucchini or cabbage for added texture and flavor before cooking it on medium heat till crispy.
#5
Ragi chilla: Nutrient-rich choice
Ragi (finger millet) makes an excellent base for nutrient-dense chillies, packed with calcium and iron.
Mix ragi flour with water, salt, and chopped onions to create a thick paste-like consistency.
Cook each side until brown spots appear, indicating they are ready to be served hot off the stove, ideally paired with a tangy tamarind dip, enhancing the overall experience.