Atta chilla (pudla) is a tasty and healthy recipe made with a combination of wheat flour, vegetable, and regular spices. It is a nutritious meal for early morning breakfast or perhaps as a snack for a kid’s lunchbox. It is thin, crispy, and very easy to prepare with all available ingredients in your kitchen. This chilla does not need any side dish but tastes great when served with spicy dahi chutney. Do try this!
- Firstly, I made chilla batter with regular wheat flour and add some rava for its crispy texture. Also, I would heavily recommend soaking and resting the batter for a minimum of 20 minutes.
- Chilla batter has to be thin and watery so that it can be easily poured on top of the pan. in addition, while the batter is poured on top of the dosa pan it should be very hot so that it easily gets spread and make lacy (jalidar) stature.
- In the batter, you can add vegetables of your choice to make it more nutritious.
- roast the chilla on low-medium flame with a generous amount of oil making it crispy and tasty. also, if the chilla is soft then add some water to the batter and prepare it.
- Lastly, atta chilla tastes great when served hot and with spicy chutney.
Atta chilla recipe | atta cheela | whole wheat cheela recipe | pudla recipe
For chilla batter
- 1 cup wheat flour
- 2 tbsp rava
- Salt to taste
- 1 tsp red chilli flakes
- 2 cup + ¼ cup water or as required
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- Pinch of hing
- 2-3 chopped green chilli
- ½ cup finely chopped onion
- ½ cup finely chopped capsicum
- ½ cup grated carrot
- ½ tsp sambar masala - or pavbhaji masala or maggi magic masala
- Some coriander leaves
- Oil to roast chilla
For spicy dahi chutney
- ½ cup thick curd
- Pinch of salt
- ¼ tsp black pepper powder
- ¼ tsp red chilli flakes
- 2 tbsp green chutney
Making atta chilla
- In a mixing bowl, add wheat flour, rava, salt, and red chili flakes.
- Then add 2 cups of water gradually and make thin and pouring consistency of batter (refer to video).
- Now in a pan, add oil, cumin seeds, mustard seeds, thing, and chopped green chili. Sauté it.
- Then add chopped onion, capsicum, grated carrot, salt, and sambar masala. Sauté on high flame till vegetables become slightly soft.
- Switch off the gas and add masala into the batter. Also, add some coriander leaves and mix well.
- Now cover and rest the batter for 20 minutes.
- Then heat a pan on high flame and grease it with oil.
- when the pan is super-hot, lower the gas flame and pour the batter on the pan.
- then keep the flame on low-medium and cook the chilla until the dosa turns crisp.
- now flip over and roast until it turns golden brown and crisp.
- enjoy the wheat chilla recipe with dahi chutney.
Making dahi chutney
- In a mixing bowl, add dahi, salt, black pepper powder, red chili flakes, and 2 tbsp green chutney. Mix well.
- Dahi chutney is ready to serve with besan chilla.
- Rava gives crispiness to chilla
- The crispy and lacy (jalidar) pattern of pudla is due to moisture (water content) in the batter
- The consistency of the batter should be thin and runny.
- Heat tawa on high heat and also grease it with oil for the lacy (jalidar) pattern of chilla.
- Lower the flame while spreading chilla
- Cook chilla on low-medium flame. do not cook it on high flame.
- Chilla tastes great when it is crispy and served hot.