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Millet Chilla: Instant Gluten-Free Pancake

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Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.

Millet chilla pancakes served with green chutney

Millet chilla pancakes served with green chutney

Millet Pancakes

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.

Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

2 servings

Ingredients

  • 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

Instructions

  1. In a mixing bowl, add millet flour.
  2. Add grated carrot, grated cucumber, chopped onion, chopped green chilli, chopped coriander leaves.
  3. Add turmeric powder, cumin seeds, black pepper powder and salt.
  4. 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.
  5. Heat an iron pan and grease it with some desi ghee.
  6. Take a portion of the chilla batter in your hand and slowly spread it on the pan as thin as possible.
  7. Cover it for 1-2 minutes; then flip.
  8. Let it cook for some time, then flip it again.
  9. Chilla is ready to serve.

Photo Guide

In a mixing bowl, add ½ cup millet flour.

In a mixing bowl, add ½ cup millet flour.

Add grated carrot, grated cucumber, chopped onion, chopped green chilli and chopped coriander leaves.

Add grated carrot, grated cucumber, chopped onion, chopped green chilli and chopped coriander leaves.

Add turmeric powder, cumin seeds, black pepper powder and salt.

Add turmeric powder, cumin seeds, black pepper powder and salt.

Scroll to Continue

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Give it a good mix with your hands.

Give it a good mix with your hands.

Now the batter is ready to prepare the chilla.

Now the batter is ready to prepare the chilla.

Heat an iron pan and grease it with some desi ghee.

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 thinly as possible.

Take a portion of the chilla batter in your hand and slowly spread it on the pan as thinly as possible.

It should look like this.

It should look like this.

Cover it for 1-2 minutes, then flip.

Cover it for 1-2 minutes, then flip.

Let it cook for some time, then flip it again.

Let it cook for some time, then flip it again.

Chilla is ready to serve.

Chilla is ready to serve.

Serve it on a plate.

Serve it on a plate.

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

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