By Yash Lakhan
June 10, 2024
This variation of the chilla uses ragi, also known as finger millet, renowned for its rich protein and fibre content. This chilla comes together fairly quickly and is perfect for breakfast or as a light evening snack.
1 cup ragi (finger millet) flour 1/4 cup onions 1/4 cup of tomatoes 1/4 cup carrots 2 green chillies 2 tablespoons of coriander leaves 1/2 teaspoon cumin seeds Salt to taste Water (as needed) Oil for cooking
Combine ragi flour, cumin seeds, green chillies, chopped onions, tomatoes, and carrots in a bowl. To get a smooth, pourable batter, add enough water.
Grease a non-stick pan or griddle with a small amount of oil and heat it.
To make a thin pancake, put a ladleful of batter onto the skillet and distribute it evenly. Fry over medium heat until the edges begin to lift, then turn and continue cooking until the other side is golden brown.
Serve heated with yoghurt or chutney.