Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.
As the name suggests, millet pancakes are prepared with millet flour. In this recipe, I have used a mixture of three types of millet flour: jowar, bajra and ragi. You can use your favourite type of millet flour—or use a mixture, like I did.
Rich in fibre, vitamins and nutrients, millet is a very healthy grain. It is gluten free, as well. When using traditional grains like millets, make sure to use a healthy fat like desi ghee or wood-pressed oils to help the fat-soluble vitamins absorb faster into your body.
This recipe is ideal for busy mornings. It can also be carried in a tiffin box, since it stays soft for long time.
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- 1/2 cup millet flour
- 1 carrot, grated
- 1 cucumber, grated
- 1 green chilli, chopped
- 1/2 onion, chopped
- 1 tablespoon coriander leaves, chopped
- 1/2 teaspoon turmeric powder (haldi)
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cumin seeds (zeera)
- ghee (clarified butter), as needed
- In a mixing bowl, add millet flour.
- Add grated carrot, grated cucumber, chopped onion, chopped green chilli, chopped coriander leaves.
- Add turmeric powder, cumin seeds, black pepper powder and salt.
- Give it a good mix with your hands. No need for any extra water. The moisture from the vegetables is enough to bind it into a dough.
- Heat an iron pan and grease it with some desi ghee.
- Take a portion of the chilla batter in your hand and slowly spread it on the pan as thin as possible.
- Cover it for 1-2 minutes; then flip.
- Let it cook for some time, then flip it again.
- Chilla is ready to serve.
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Suggestions and Variations
- Serve these pancakes for breakfast, lunch, or dinner.
- For more spice, increase the amount of green chilli. You can also add Kashmiri red chilli powder.
- You can refrigerate this batter for up to two days.
© 2021 Rozlin