Ingredients
1 cup Millet Flour (Jowar, Bajra, or Ragi — or mix of millets)
¼ cup Gram Flour (Besan) – optional, for binding
1 medium Onion – finely chopped
1 small Tomato – finely chopped
1 Green Chilli – finely chopped
1 tbsp Ginger – grated
¼ cup Carrot or Cabbage – grated (optional)
1 tbsp Coriander Leaves – chopped
½ tsp Cumin Seeds (Jeera)
¼ tsp Turmeric Powder
Salt – as required
Water – as needed to make a smooth batter
Oil or Ghee – for cooking
Execution
Make Batter – In a mixing bowl, add millet flour, gram flour, chopped veggies, spices, and salt.
Gradually add water and whisk into a smooth, pourable batter (like dosa batter).
Heat the Pan – Heat a non-stick tawa or cast-iron pan and grease lightly with oil.
Pour & Spread – Pour a ladleful of batter and spread it into a thin circle.
Drizzle a few drops of oil around the edges.
Cook on medium flame until the bottom turns golden brown, then flip and cook the other side.
Repeat for the remaining batter.
Serve hot with chutney or curd.
Additional tips
You can use foxtail millet flour or little millet flour for the best texture.
Add finely chopped spinach, methi, or grated beetroot for a colorful, nutrient-rich version.
For a spongier chilla, add 2 tbsp curd to the batter and let it rest for 10–15 minutes.
Tastes great with mint chutney, coconut chutney, or tomato ketchup.
Make mini chillas for kids’ lunchboxes.