Ingredients
- Kodri (Foxtail Millet) Flour – 1 cup
- Besan (Gram Flour) – ¼ cup
- Curd – ¼ cup (optional, for softness)
- Onion – 1 small (finely chopped)
- Tomato – 1 small (finely chopped)
- Green Chilies – 1-2 (finely chopped)
- Ginger – 1 tsp (grated)
- Coriander Leaves – 2 tbsp (chopped)
- Cumin Seeds – ½ tsp
- Turmeric Powder – ¼ tsp
- Red Chili Powder – ½ tsp
- Salt – to taste
- Water – as required (to make a smooth batter)
- Oil – for cooking
Preparation
In a mixing bowl, add kodri flour, besan, curd, and water. Whisk well to make a lump-free batter.
Add onions, tomatoes, green chilies, ginger, coriander, cumin seeds, turmeric, red chili powder, and salt. Mix well.
Let the batter rest for 10-15 minutes to enhance the flavors.
Heat a non-stick pan or tawa and grease it with a little oil.
Pour a ladleful of batter and spread it evenly in a circular motion.
Cook on medium flame until the edges turn golden brown. Flip and cook the other side.
Drizzle some oil if needed and cook until crispy.
Serve hot with mint chutney, coconut chutney, or curd.
Enjoy as a healthy breakfast or light dinner.
Servings: 2 (Makes 4-5 chillas)
Notes
- You can add grated carrots, capsicum, or spinach for extra nutrition.
- Adjust water consistency to make thin or thick chillas as per preference.
- A pinch of ajwain (carom seeds) can be added for better digestion.
- Serve immediately for the best taste and texture.
