Chilla, a beloved Indian savory pancake, is a perfect blend of nutrition and flavor, making it a staple in vegetarian households across the country. This versatile dish is traditionally made with gram flour (besan) and spices, but with countless regional variations incorporating fresh vegetables, it’s a wholesome and satisfying meal for breakfast, lunch, or dinner.
What makes chilla truly special is its simplicity, quick preparation, and the ability to customize it with your favorite vegetables and herbs. Whether you’re a seasoned cook or a kitchen novice, this veg chilla recipe will soon become your go-to for a light yet protein-packed meal that’s both comforting and delicious.
In this blog post, you’ll find a detailed step-by-step guide to making the perfect vegetable chilla, along with tips, variations, and serving suggestions. Plus, if you love this recipe, don’t miss some other exciting dishes like Thelma Sanders Squash Recipe and Pickled Cherry Pepper Recipe to expand your culinary repertoire!
Why You’ll Love This Recipe
Chilla is an incredibly healthy and versatile dish that fits perfectly into any vegetarian or vegan diet. It’s gluten-free when made with gram flour, packed with protein, and brimming with fresh vegetables.
This recipe is:
- Quick and easy to prepare, making it ideal for busy mornings or a light dinner.
- Highly customizable with whatever vegetables you have on hand.
- Low in calories but filling, thanks to the fiber and protein content.
- Perfect for meal prep and can be enjoyed warm or at room temperature.
Plus, it’s a fantastic way to introduce more plant-based meals into your routine without compromising on taste or nutrition.
Ingredients
- 1 cup gram flour (besan)
- 1/2 cup finely chopped mixed vegetables (onions, tomatoes, bell peppers, carrots, spinach)
- 1 green chili, finely chopped (adjust to taste)
- 1 tbsp fresh coriander leaves, chopped
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (optional)
- 1/2 tsp garam masala
- Salt to taste
- 3/4 cup water (adjust batter consistency)
- Oil or ghee for cooking
Equipment
- Mixing bowl
- Whisk or spoon for mixing batter
- Non-stick skillet or tava
- Spatula
- Measuring cups and spoons
- Knife and chopping board
Instructions
- Prepare the batter: In a mixing bowl, add the gram flour, turmeric powder, red chili powder, garam masala, cumin seeds, and salt. Mix well.
- Add water gradually: Slowly pour in the water while whisking to form a smooth, pouring consistency batter, similar to pancake batter. Avoid lumps.
- Incorporate vegetables: Fold in the chopped mixed vegetables, green chili, and coriander leaves into the batter. Stir gently to combine.
- Heat the skillet: Place a non-stick skillet or tava on medium heat and lightly grease it with oil or ghee.
- Pour the batter: Ladle a spoonful of batter onto the skillet and spread it gently in a circular motion to form a thin pancake about 6-7 inches in diameter.
- Cook the chilla: Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Flip carefully: Using a spatula, flip the chilla and cook the other side for another 2 minutes until golden and cooked through.
- Repeat: Repeat the process with the remaining batter, greasing the skillet as needed.
- Serve hot: Serve the chillas warm with chutney, yogurt, or a side salad.
Tips & Variations
“For extra crispness, add a pinch of baking soda to the batter just before cooking.”
- Use fresh, finely grated vegetables like zucchini or beetroot for added moisture and sweetness.
- To make it gluten-free and protein-rich, stick to gram flour, but for a different taste, you can mix in some rice flour or millet flour.
- Add grated ginger or garlic for a punch of flavor.
- Make it spicy by increasing the green chilies or adding crushed black pepper.
- For a vegan option, serve with coconut yogurt or your favorite vegan chutney.
- Try stuffing the chilla with paneer or tofu for a more filling meal.
Nutrition Facts
| Nutrient | Amount per serving (1 chilla) |
|---|---|
| Calories | 120 kcal |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | 250 mg |
Serving Suggestions
Chilla pairs wonderfully with a variety of condiments and sides. Here are some ideas to elevate your meal:
- Green chutney: Mint and coriander chutney adds a fresh, zesty kick.
- Yogurt or raita: A cooling accompaniment that balances the spices.
- Tamarind chutney: For a sweet and tangy contrast.
- Pickles: Indian pickles like mango or lemon add bursts of flavor.
- Salad: A simple cucumber and tomato salad with lemon juice.
For more delicious ideas, check out our Peda Recipe Ricotta Cheese and Bariatric Meatloaf Recipe for complementary dishes that suit various tastes.
Other Popular Veg Chilla Recipes of India
If you enjoyed this basic veg chilla, you might love trying these delightful variations that showcase the diversity of Indian cooking:
Moong Dal Chilla
A nutritious version made from soaked and ground moong dal (green gram), this chilla is packed with protein and has a pleasantly nutty flavor. It’s perfect for those looking for gluten-free options.
Oats and Vegetable Chilla
Incorporating oats into the batter adds fiber and makes the dish heartier. Mixed with finely chopped veggies, it’s a great breakfast for weight watchers and health enthusiasts.
Palak (Spinach) Chilla
Adding pureed spinach to the batter not only gives the chilla a vibrant green color but also boosts its iron content. It’s a tasty way to sneak greens into your diet.
Paneer Stuffed Chilla
This indulgent variation involves stuffing the chilla with spiced grated paneer, making it a protein-rich, filling meal that can be enjoyed any time of day.
Tomato Onion Chilla
Simple yet flavorful, this chilla highlights the sweetness of caramelized onions and the tang of tomatoes, making each bite a burst of flavor.
Feel free to experiment and create your own favorite version. For more inspiration on using vegetables creatively, visit our Thelma Sanders Squash Recipe and Pickled Cherry Pepper Recipe.
Conclusion
Vegetable chilla is a wonderful example of how simple ingredients can come together to create a nutritious, flavorful meal that suits any time of day. Its flexibility allows you to adapt it to your available ingredients and personal taste preferences, making it a truly versatile dish.
Whether you’re seeking a protein-packed breakfast or a light dinner option, this Indian veg chilla recipe delivers on all fronts. Plus, it’s easy to make, budget-friendly, and a fantastic way to incorporate more vegetables into your diet.
By mastering the basic chilla, you open the door to countless variations that can keep your meals exciting and healthy. Don’t forget to explore other delicious recipes on our site for more culinary adventures.
Happy cooking!
📖 Recipe Card: Chilla Recipe – Veg Recipes of India
Description: Chilla is a savory Indian pancake made from gram flour and vegetables, perfect for a healthy breakfast or snack. It is quick to prepare and packed with protein and flavor.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 cup gram flour (besan)
- 1/2 cup finely chopped onions
- 1/2 cup grated carrot
- 1/4 cup finely chopped tomatoes
- 1 green chili, finely chopped
- 2 tbsp chopped coriander leaves
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- Salt to taste
- Water as needed
- 2 tbsp oil for cooking
Instructions
- In a bowl, mix gram flour, turmeric, red chili powder, cumin seeds, and salt.
- Add chopped onions, carrot, tomatoes, green chili, and coriander leaves.
- Gradually add water to form a smooth, pourable batter.
- Heat a non-stick pan and grease lightly with oil.
- Pour a ladle of batter and spread into a thin pancake.
- Cook on medium heat until edges lift and bottom is golden brown.
- Flip and cook the other side until golden and cooked through.
- Repeat with remaining batter.
- Serve hot with chutney or yogurt.
Nutrition: Calories: 150 kcal | Protein: 7 g | Fat: 5 g | Carbs: 18 g
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