Pot chilla
Yam Chilla
Whole Wheat Veg Pancakes
Soya Pancakes
Sunflower Pancakes
Ragi Mini Pancakes
Spinach Chilla
Protein Pancakes
Quinoa Pancakes
Quinoa Chilla
Sprouts Chilla
Jowar Pancakes
Oats Chilla
Mexican Pancakes
Healthy whole pancakes
Paneer Chilla
Healthy Puda
Green Pea Pancakes
Fiber Chilla
Green Moong Dal Chilla
Fast Chilla
Egg Chilla
Easy Apple Pancakes
Dudhi Chilla
Dollar Pancakes
Daliya Cheela
Carrot Oats Pancakes
Chickpea Pancakes
Carrot Chilla
Bulgur Wheat Pancake
Banana & Blue Berry Pancakes
Bajra Dal Chilla
Amaranth Chilla
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Pot chilla
Ingredients
- Sprouted moth beans (matki) – 1 katori
- Soaked yellow lentils (yellow moong dal)- 1 katori
- Unflavored oats or oats powder- ½ katori
- Green chilly- 1 no. or as per taste
- Salt as per taste
- Red chilly powder- as per taste
- Water as required
- Oil- ¼ tsp
Method
- Grind moth beans, soaked yellow dal, green chilly, oats or oats powder with sufficient water so that it makes consistency like dosa batter.
- Empty the batter in bowl add red chilly powder & salt as per taste. if batter is too thick you can add more water.
- Heat pan grease with oil & pour a ladle full of batter spread like dosa & let it get cooked till it is golden brown in colour.
- Serve it hot with green chutney.
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Yam Chilla
Ingredients
- Grated purple yam (kand)/yellow yam -50 gms
- Besan flour- 20 gms
- Finely chopped green chillies-1 tsp
- Cumin seeds (jeera)- ½ tsp
- Salt to taste
- Oil- ¼ tsp
- Water as required
Method
- Combine all the ingredients in a deep bowl,except oil and mix well to make batter. It should have dropping consistency.
- Heat a tava (griddle), grease it with little oil, and pour a ladle ful of the mixture on the tava.
- Cover it with a lid and cook on a medium flame for 2 minutes, turn it over and cook on the other side till golden brown in colour.
- Serve immediately with green chutney.
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Whole Wheat Veg Pancakes
Ingredients
- Whole wheat flour- 30 gms
- Salt to taste
- Finely chopped tomatoes- 1 tbsp
- Finely chopped onions- 1 tbsp
- Grated carrot- 1 tbsp
- Finely chopped green chillies- 1 no.
- Finely chopped coriander- 1 tbsp
- Oil for greasing – ½ tsp
- Water as required
Method
- Combine the flour, salt and 1¼ cups of water in a deep bowl and mix well using a whisk.
- Add all the remaining ingredients except oil and mix well using a spatula.
- Now heat a tava (griddle) grease it with oil and pour a ladleful of the batter on it and spread it in circle.
- Cook on a medium flame till the pancakes turns light brown in color from both the sides.
- Serve immediately with green chutney.
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Soya Pancakes
Ingredients
- Thickly grated cucumber- ¼ cup
- Soya flour- 20 gms
- Semolina (rava)-10 gms
- Finely chopped green chillies- ¼ tsp
- Finely chopped coriander (dhania)- 1 tbsp
- Curds- 1 tbsp
- Water as required
- Salt to taste
- Oil- ¼ tsp
Method
- Combine all the ingredients along with 1 cup of water in a bowl and mix well to make a batter of dropping consistency.
- Heat a tava (griddle) and grease it lightly using ¼ tsp of oil.
- Pour a ladleful of the batter on it and spread in a circular motion to make a pancake circle.
- Cook, using little oil, till it is golden brown in color from both the sides.
- Serve hot with green chutney.
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Sunflower Pancakes
Ingredients
- Spring Onions greens- 1 tbsp
- Chopped Spinach- 1 tbsp
- Salt & Black Pepper as per taste
- Egg whites – 2 nos.
- Sunflower Seed (Without Salt)- 1 tsp
- Oil- ½
Method
- Heat oil in a large skillet over medium heat.
- Cook green spring onions about 5 minutes, until softened. Then add spinach, salt and pepper to bowl mix well. Pour in eggs and add sunflower seeds, mixing until thoroughly combined.
- Cover and cook over medium heat 8 -10 minutes until pancake is set.
- Serve it hot.
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Ragi Mini Pancakes
Ingredients
- Ragi (nachni / red millet) flour – 1 tbsp
- Semolina (rava) – 1 tbsp
- Besan (bengal gram flour) – 1 tbsp
- Finely chopped onions – 20g
- Finely chopped coriander (dhania) – 1 tbsp
- Finely chopped green chillies – 1 tsp
- Salt – to taste
- Oil for greasing and cooking – ½ tsp
Method
- Combine all the above ingredients, along with 1 cup of water in a deep bowl and mix well.
- When the bubbles form, mix gently.
- Pour 2 tbsp of the batter on pan & spread it lightly.
- Cook it till they turn brown in colour from both sides.
- Repeat steps 3 and 4 to make more mini pancakes.
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Spinach Chilla
Ingredients
- Gram flour (besan)- 30 gms
- Spinach ,finely chopped- 1 katori
- Oil – ½ tsp
- Green chili, (finely chopped) – 1 to 2 alter as per taste
- Ginger paste- ½ tsp
- Carom seeds – ¼ tsp
- Red chili powder – ¼ tsp
- Salt as per taste
- Butter milk as required
Method
- Mix all the above ingredients in a big bowl,except oil. Make the consistency of this batter is slightly thin then batter required for making pakoras. Keep aside the batter for 10 minutes to set.
- Preheat a tawa, spread some oil spoonful batter over the tawa and spread it evenly.
- Cook the chilla on both the sides till they are golden brown.
- Serve it hot with green chutney.
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Protein Pancakes
Ingredients
- Egg whites- 2 to 3
- Oats flour- 1 tbsp
- cow Milk- ¼ cup
- Ricotta cheese- 10 gms
- Salt as per taste
- Vanilla extract- 2 drops
Method
- In a bowl add egg whites,oats flour,milk, crumped ricotta cheese & vanilla extract whisk it for a minute.
- Pour a spoonful of batter. Cook till it is golden brown from both the sides.
- Serve it hot.
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Quinoa Pancakes
Ingredients
- Quinoa flour- 20 gms
- Grated carrot- 1 tbsp
- Chopped spinach (palak)- 2 tbsp
- Oats powder- 1 tsp
- Green chillies- ½ tsp
- Salt to taste
- Oil- ¼ tsp
- Water as required
Method
- Mix all ingredients along with water as required in a deep bowl except oil.
- Heat a pan and grease with oil. Pour a spoonful of the batter on pan spread it evenly and cook on a medium flame till they turn golden brown in color from both the sides.
- Serve immediately with green chutney.
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Quinoa Chilla
Ingredients
- Quinoa flour- 10 gms
- Onion- 10 gms
- Split green moong dal,soaked- 10 gms
- Split yellow moong dal,soaked – 10 gms
- Green chilli- ginger paste- ½ tsp
- Salt as per taste
- Water as required
- Oil- ½ tsp
Method
- Grind both dals together in fine batter & keep it aside.
- In a bowl add quinoa flour, dal batter,ginger-chilli paste,onions, salt & water mix well. It should have dropping consistency do not make the batter too thin. Keep it aside to 10-15 minutes.
- Heat a pan grease with oil pour a spoonful batter, cook from both the sides till they are golden brown from both the sides.
- Serve it hot with green chutney.
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Sprouts Chilla
Ingredients
- Gram flour (besan) – 30 gms
- Carom seeds (ajwain) – ¼ tsp
- Red chilli powder – pinch of chilli powder
- Oil – ½ tsp.
- Salt to taste
- Bean sprouts boiled – 10 gms
- Red capsicum – 10 gms
- Yellow capsicum – 10 gms
- Green capsicum – 10 gms
- Tomato – 2 tsp.
- Green chillies – 1 no.
- Fresh coriander leaves chopped – 1 tbsp.
- Cumin seeds – ½ tsp
Method
- Place the gram flour in a bowl.
- Add salt, carom seeds and red chilli powder. Add water, little by little, and whisk to make a smooth dosa like batter. Chop the red, yellow and green capsicums.
- Remove the seeds and chop the tomato. Chop the green chillies and coriander leaves.
- Heat oil in a pan and add cumin seeds. When the seeds begin to change colour, add all the three capsicums, green chilies, tomato and toss.
- Add bean sprouts, salt and coriander leaves and mix well. Heat a dosa tawa and put a little oil on it. Pour a little batter and spread into a round pancake.
- Drizzle a little oil all around and cook till the underside is lightly browned. Spread a little of the filling over the pancake and switch off the heat.
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Jowar Pancakes
Ingredients
- Thickly grated cucumber- 1 small
- Jowar flour- 30 gms
- Finely chopped green chillies- ¼ tsp
- Finely chopped coriander (dhania)- 1 tbsp
- Salt to taste
- Buttermilk- ½ cup
- Oil- ¼ tsp
Method
- Combine all the ingredients along with ¼ cup of buttermilk in a bowl and mix well (even cucumber has some amount of water so be careful) to make a batter of dropping consistency.
- Heat a tava (griddle) and grease it lightly using ¼ tsp of oil.
- Pour a ladleful of the batter on it and spread in a circular motion to make a pancake circle.
- Cook, using little oil, till it is golden brown in colour from both the sides.
- Serve hot with green chutney
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Oats Chilla
Ingredients
- Oats powder- 1 tsp
- Besan (bengal gram flour)- 20 gms
- Onion , finely chopped- 1 tbsp
- Ajwain- ¼ tsp
- Finely chopped coriander (dhania)- 1 tsp
- Green chillies , finely chopped- ½ tsp
- Salt to taste
- Buttermilk as required
- Oil for cooking- ½ tsp
Method
- Combine all the ingredients in a bowl (except oil), add little buttermilk and mix well to make a smooth batter it should have dropping consistency.
- Heat a tava and grease it lightly with oil pour a ladle ful of the mixture on it and spread it evenly using a ladle to make a thin chilla.
- Cook till the chilla turns golden brown in colour on both the sides.
- Serve hot with green chutney.
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Mexican Pancakes
Ingredients
- Whole wheat flour/quinoa flour- 30 gms
- Cows milk/unsweetened almond milk – 50 ml
- Egg whites- 1 no. (skip vegetarians)
- Cooked black beans- 10 gms
- Corns- 10 gms
- Salsa- 1 tsp
Method
- Combine any one flour, milk (can add more to adjust the consistency) and egg whites in a medium bowl.
- Add in black beans, corn kernels and salsa and stir until the ingredients are well combined.
- Pour ladle full batter mixture on pan. Cook on the first side until the edges of the pancake are dry, and then flip the pancake and cook the second side until it is lightly golden.
- Serve it hot.
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Healthy whole pancakes
Ingredients
- Whole wheat flour- 30 gms
- Flax seed powder- 1 tbsp
- Organic honey- ½ tsp
- Salt as per taste
- Cinnamon powder- ¼ tsp
- Plain yoghurt- 2 tbsp
- Cows milk/ unsweetned almond milk- ¼ cup
- Oil- ¼ tsp
Method
- Combine flour, flax seed, honey, salt, cinnamon powder in a large bowl. Set aside.
- Add the wet ingredients like plain yoghurt & milk to the dry ingredients, and fold gently. Do not over mix.
- Heat a skillet or griddle over medium heat and grease with little oil. Scoop ¼ cup of the batter onto the skillet or griddle. Cook until golden brown, about 2-3 minutes on each side.
- Coat griddle or skillet with more butter in between each batch to prevent sticking.
- Serve immediately.
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Paneer Chilla
Ingredients
- Whole green gram(sabut moong) soaked -1 tablespoon(15g)
- Salt- To taste
- Green chillies broken- 1
- Asafoetida- ½ teaspoon
- Cumin seed- ½ teaspoon
- Turmeric powder- ¼ teaspoon
- Gram flour(besan)- 1 teaspoon
- Lemon juice- 1 teaspoon
- Paneer- 20gms
- Onion- 1 small
- Carrot- 10 gms
- Ginger finely chopped- ½ inch
- Red chilli powder- ½ teaspoon
- Oil- half teaspoon
Method
- Drain and grind the moong with salt, green chillies and a little water till smooth. Transfer into a bowl and add asafetida, cumin seeds, turmeric powder and gram flour and mix well. Add a little water to adjust the consistency of the batter.
- Add lemon juice and mix well. Set aside for a while. Heat a grate paneer into a bowl and mix.
- Chop onion into a bowl. Add paneer and carrot mix well. If you want, add a little ginger. Add red chilli powder and mix. Spread a little batter on the tawa to a medium round chilla. Drizzle a little oil all around and cook on medium heat till the underside is done.
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Healthy Puda
Ingredients
- Bajra (black millet) flour- 10 gms
- Rice flour [white / brown] – 10 gms
- Curds (dahi)- 1 tsp
- Sprouted moong (whole green gram)- 10 gms
- Finely chopped green chillies- ½ tsp
- Water as required
- Cumin seeds- ½ tsp
- Finely chopped coriander (dhania)- 1 tbsp
- Salt to taste
- Turmeric powder (haldi)- a pinch
- Oil- ¼ tsp
Method
- Combine the bajra flour, rice flour, curds, sprouted moong, green chillies, coriander,cumin seeds,turmeric, salt and enough water to make a batter of pouring consistency and keep aside for 15 minutes.
- Heat a tava and grease it lightly using a little oil.
- Pour a spoonful of the batter and spread it evenly to make a circle.
- Cook on both the sides, using a little oil, till it turns golden brown in colour.
- Serve immediately with green chutney.
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Green Pea Pancakes
Ingredients
- Boiled green peas- 1 tbsp
- White rice flour (chawal ka atta)- 10 gms
- Besan (bengal gram flour)- 20 gms
- Turmeric powder (haldi)- ¼ tsp
- Finely chopped green chillies- ¼ tsp
- Salt to taste
- Oil- ¼ tsp
- Dahi or curd- 1 tbsp or baking soda- ¼ tsp
- Grated paneer (cottage cheese)- 10 gms
- Grated carrot- 1 tbsp
- Finely chopped tomatoes- 1 tbsp
- Salt to taste
Method
- Grind the green peas in a blender to a coarse paste, using very little water or you can simply mash it.
- Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies,dahi, salt,paneer,carrots,tomatoes and 1 cup water and mix well to make a batter of pouring consistency.
- Heat a tava (griddle) and grease it lightly with oil.
- Pour a small spoonful of the batter on the tava and spread it to make a circle.
- When cooked on one side, turn it over and cook on the other side for a few seconds.
- Repeat for the remaining batter and topping to make more mini pancakes.
- Serve hot.
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Fiber Chilla
Ingredients
- Sama rice flour- 30 gms
- Rolled oats- 1 tsp
- Curds (dahi)- 1 tsp
- Ginger-green chilli paste- ½ tsp
- Grated carrot- 1 tbsp
- Finely chopped coriander (dhania)- 1 tbsp
- Salt to taste
- Oil- ½ tsp
- Water as required
Method
- Combine the sama rice flour, curds, add all the remaining ingredients and 20 water in a deep bowl and mix well. Cover with a lid and keep aside for 10-15 minutes.
- Heat the oil in a tava (griddle) and pour a ladleful of the batter and spread it evenly to make a thin circle and cook on a medium flame using oil till both the sides are golden brown in colour.
- Serve immediately with green chutney.
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Green Moong Dal Chilla
Ingredients
- Green gram dal, soaked – 30 gms
- Onion, finely sliced – 1 small
- Mixed vegetables (carrot/cucumber/capsicum) – ½ cup
- Cumin (jeera) seeds -½ tsp
- Fennel seeds (saunf) – ½ tsp
- Green chillies, finely chopped – 1 no.(optional or as per taste)
- Turmeric powder – 1 tsp
- Oil – ½ tsp
- Salt – to taste
Method
- Soak the green moong dal in water for half an hour to 1 hour. You can also soak the dal in warm water.
- Blend both in a mixer and remove in a bowl. Make sure the batter should not be runny it should be semi-liquid. If needed use the soaking water to adjust the batter consistency.
- Heat oil in a frying pan. Add cumin seeds, fennel seeds and onions and sauté till onions get browned. Now add this mix to the batter and mix well.
- Add green chillies, turmeric powder, and salt into the batter and mix again. Heat a tawa/pan and put some oil into it. Now pour one ladle full of batter and spread it around the tawa/pan by tilting the tawa/pan in a rotary movement. Once the chilla is cooked and is brown on one side, flip it and cook it on the other side as well adding oil if required.
- Remove the chillas on a serving plate. Add the mixed vegetables, roll it into a franky and serve with green chutney.
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Fast Chilla
Ingredients
- Buckwheat – 2 tbsp
- Sama millet (sama) – 2 tsp
- Curds (dahi) – 2 tbsp
- Ginger – green chilli paste – 1/2 tsp
- Mixed veggies (carrot, spring onion) – ¼ cup
- Chopped coriander (dhania) – 1 tbsp
- Salt – to taste
- Oil for cooking – ½ tsp
Method
- Combine the buckwheat, curds, sama millet with ½ cup of water and mix well. Allow it to soak for 2 hours.
- Liquidize this mixture in a blender till it is a smooth purée.
- Pour it into a bowl and add the ginger – green chilli paste, carrot, spring onions,coriander and salt and mix well.
- Pour approx. 3 tablespoons of this batter onto a heated non – stick pan.
- Cook the chilla on both sides using a little oil, till both sides are golden brown.
- Repeat to make more chillas.
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Egg Chilla
Ingredients
- Gram flour (besan) – 30 gms
- Egg whites- 1 no
- Salt to taste
- Turmeric powder- a pinch
- Red chilli powder – 1/2 teaspoon
- Finely chopped onions – 1 tbsp
- Green chillies, finely chopped – 1
- Chopped fresh coriander – 1 tablespoon
- Oil – ½ tsp
- Water as required
Method
- Make a besan batter by adding half a cup of water then add chopped onion, green chillies,green coriander, salt, pinch of turmeric & red chili powder to batter
- Batter should not be too runny or too thick.
- Add egg white to the batter and beat thoroughly.
- Take a pan heat on medium gas. Pour a ladle ful of the batter.
- Turn the gas to low flame and let once side get cooked and flip the chilla to cook from the other side.
- Your egg chilla is ready served with your chutney.
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Easy Apple Pancakes
Ingredients
- Whole wheat flour (gehun ka atta)- 30 gms
- Cows milk- 2 tbsp , can add more to adjust consistency
- Dahi or curd- 1 tbsp
- A pinch of salt
- Chopped apples- 2 tbsp
- Cinnamon (dalchini) powder- ¼ tsp
- Honey- ½ tsp
Method
- Combine all the ingredients in a bowl and whisk them together to make a smooth batter. Allow to rest for 10 minutes.
- Pour a quarter of the batter onto a greased non-stick pan.
- Cook till both sides are golden brown.
- Serve hot.
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Dudhi Chilla
Ingredients
- Split moong green dal- 20 gms
- Besan (Bengal gram flour)- 10 gms
- Grated lauki (bottle gourd) – 15 gms
- Green chilies – chopped- 1 no.
- Ginger chopped- 1 tsp
- Finely chopped coriander leaves- 1 tbsp
- Asofoetida – a pinch
- Turmeric powder- a pinch
- Oil- ½ tsp
- Salt to taste
- Water as required
Method
- Soak split green dal in enough water for 2 hours. Wash and drain green gram. Blend green gram, ginger and chilies in a mixer to smooth batter adding enough water. Transfer the batter to a mixing bowl.
- Add grated lauki, chopped coriander leaves, salt, besan and asofoetida. Now, Add water if needed and prepare batter just like of dosa batter consistency.
- Heat tava take a ladleful of batter and pour over the Tava. Spread the batter in circular motion from inside out. Pour little oil all over the sides of cheela and cook till it turns golden brown on both the sides. Serve it hot with chutney.
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Dollar Pancakes
Ingredients
- Ragi Flour- 10 gms
- Whole wheat flour- 20 gms
- Baking soda- ¼ tsp
- Cows milk- 50 ml
- yogurt – 1 tsp
- Organic honey- ½ tsp
- Egg whites- 2
Method
- Combine flours and baking soda in large bowl. Add milk, yogurt, egg whites & organic honey. Stir just until well blended.
- Heat a pan pour a ladle full of batter cook until lightly browned on both sides.
- Serve hot.
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Daliya Cheela
Ingredients
- Broken Wheat/ Dalia – 30 gms
- Fresh coriander – 1 tbsp
- curds- 1 tsp
- Palak chopped- 1 katori
- Salt, Black pepper – As per taste
Method
- In a pan mix curds and ½ cup water. Boil this mixture and add dalia. Soak dalia for half hour. Grind to form a nice paste and add little salt,palak,coriander & black pepper powder.
- Keep this batter aside for 15-20 minutes to rest.
- Heat pan grease with little oil if required pour a ladle ful batter on the tawa. Cook from both the sides till they are golden brown.
- Serve hot dalia pancake with green chutney.
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Carrot Oats Pancakes
Ingredients
- Carrots grated- 10 gms
- Oats powder- 1 tsp
- Coriander leaves (Dhania), finely chopped- 1 tsp
- Turmeric powder- ¼ tsp
- Sesame seeds- ½ tsp
- Chickpea flour/besan flour- 30 gms
- Green Chilli finely chopped- 1 no.
- Salt, to taste
- Cooking oil- ½ tsp
Method
- In a bowl add the grated carrots,chopped coriander leaves, green chilli, chickpea flour, season with salt and mix well.
- The carrots will eventually release water which will help in binding all the mixture together.
- You can also add water if required it should be thicker.
- Now, heat the skillet on medium flame, brush it with oil & pour a ladle full of the batter and carefully spread it out to form small disc.
- Once the bottom is cooked, flip over and cook the other side for another 2 minutes.
- Serve it hot & sprinkle sesame seeds.
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Chickpea Pancakes
Ingredients
- Chickpea,soaked – 30 gms
- Salt as per taste
- Rosemary- a pinch
- Baking soda- ¼ tsp
- Onion,chopped- 1 tbsp
- Green chillies- 1 no.
- Oil- ¼ tsp
- Water as required
Method
- Grind chickpea & green chilly in blender to batter.
- Take out chickpea batter in a bowl add chopped onions,salt,baking soda,rosemary & can add water if the paste is too thick,adjust the consistency it should be dropping consistency.
- Heat a pan sprinkle little oil. Put a 2 tablespoon of batter on nonstick tawa,cook on both the sides till they are golden brown.
- Serve it hot with green chutney.
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Carrot Chilla
Ingredients
- Besan (Chickpea/Besan Flour) – 30 gms
- Water as required
- Peeled & Grated Carrot – ½
- Onion chopped- 1 tbsp
- Green corinader,chopped- 1 tbsp
- Crushed Cumin (Jeera) – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/4 tsp (Alternatively, use finely minced green chillies)
- Asafoetida (Kaayam) – a pinch
- Salt – to taste
- Oil- ½ tsp
Method
- In a bowl combine all the ingredients except oil & water.
- Slowly add water to the bowl and whisk everything to form a batter without lumps. It should have the consistency similar to Dosa batter.
- Heat a pan or griddle and brush some oil on the surface. Pour a ladle full of batter onto the pan and spread to form a pancake.
- Cook from both the sides till they are golden brown from both the sides.
- Serve with green chutney.
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Bulgur Wheat Pancake
Ingredients
- Fine broken wheat (dalia)- 30 gms
- Curds (dahi)- 1 tbsp
- Finely chopped cabbage- 1 tbsp
- Whole wheat flour (gehun ka atta)- 1 tbsp
- Besan (bengal gram flour)- 1 tbsp
- Green chilli paste- ½ tsp
- Asafoetida (hing)- a pinch
- Salt to taste
- Finely chopped coriander (dhania)- 1 tbsp
- Oil – ½ tsp
- Water as required
Method
- Soak the bulgur wheat in enough hot water in a bowl for 10 to 15 minutes. Drain well.
- Combine the bulgur wheat, curds and water and blend in a mixer till smooth.
- Transfer the bulgur wheat mixture into a bowl, add the cabbage, wheat flour, besan¸ green chilli paste, asafoetida, salt, coriander and water (if required)mix well.
- Heat a pan pour a spoonful of the batter cook pancake, using little oil, till they turn golden brown in colour from both the sides.
- Serve hot with green chutney.
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Banana & Blue Berry Pancakes
Ingredients
- Cows milk/almond milk- 2 tbsp can add more to adjust the consistency
- Whole wheat flour- 20 gms
- Salt a pinch
- Raw organic honey- ½ tsp
- Nutmeg a pinch
- Egg whites-1 / a pinch of baking powder (for vegetarians)
- Oil- ½ tsp
- Banana, mashed- 1 tbsp
- Blueberries (fresh or frozen)- a small handful
Method
- Mix the dry ingredients together in a bowl: whole wheat flour, honey, salt,baking powder(skip incase you are adding egg whites) and nutmeg.
- Stir the milk,egg whites(skip for vegetarians), and mashed banana in the same bowl & mix it with whisker so that there are no lumps.
- Do not overmix at the mixture. If the batter seems too thick, add more milk to thin it a bit.
- Heat a pan to medium heat. Sprinkle oil pour a ladleful mixture. Place several blueberries on the pancake. Cook on medium-low to medium until both the sides are golden to medium brown
- Serve it hot.
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Bajra Dal Chilla
Ingredients
- Besan (bengal flour)- 2 tsp
- Bajra flour / pearl millet flour- 3 tsp
- Green chilies,chopped- ½ tsp
- Ginger – chopped- ½ tsp
- Finely chopped coriander leaves- 1 tbsp
- Asofoetida / hing – a pinch
- Salt to taste
- Buttermilk or water as required
- Oil- ½ tsp
Method
- In a bowl add bajra flour, besan flour, green chilies, green coriander, salt and asafoetida. Add buttermilk or water if needed and prepare batter just like of dosa batter consistency.
- Heat a Tawa or any pan take a ladleful of batter and pour over the Tawa. Spread the batter in circular motion from inside out. Pour little oil all over the sides of chillas and cook till it turns golden brown on both the sides. Serve it hot with green chutney.
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Amaranth Chilla
Ingredients
- Rajgira Atta- 30 gms
- Green Chilies- ½ tsp
- Cumin Powder
- Oil- ½ tsp
- Water as required
- Chopped Coriander Leaves- 1 tbsp
Method
- Add all the ingredients together in a bowl drop in water to make pouring consistency batter.
- Heat a tawa or pan and pour one laddle of batter, don’t have to spread it.
- Drizzle little oil over edges and cook until edges becomes brown, flip and cook another side for 1 minute or until cheela gets cooked and brown.
- Serve it hot.