Jowar chilla is an easy, simple, and healthy breakfast recipe made with jowar flour, rava, dudhi (bottle gourd), and a blend of mild spices. The combination of dudhi and jowar makes this chilla light, cooling, and easy to digest, making it perfect for everyday meals.
Jowar is rich in fiber, while dudhi adds natural moisture and softness to the chilla. I have used very little oil in this recipe to keep it light and suitable for those focusing on weight loss or a balanced diet. It is also a good option for diabetics due to its wholesome ingredients.
This chilla makes an ideal breakfast as it is filling, nutritious, and quick to prepare. It can be enjoyed on its own without any side dish, but it tastes even better when served with green chutney or fresh curd. Do give this healthy and delicious recipe a try!
Key Tips for Making a Healthy jowar chilla
- Batter Composition:
The batter is the key element of this recipe. I prepare it using jowar flour and rava. You can substitute jowar flour with bajra or ragi flour if preferred. Rava helps absorb moisture from the batter, resulting in a crispy texture. If needed, you can also use any coarse flour as a replacement. Instead of water, I use buttermilk to prepare the batter, which enhances the taste and improves the shelf life of the chilla. - Vegetable Proportion:
I add grated dudhi (bottle gourd) to the batter. Dudhi is easy to digest and makes the chilla soft. You can also add other vegetables of your choice—just make sure to chop or grate them finely. - Batter Consistency:
The batter should be medium-thick. Avoid making it too thin, as this will affect the thickness of the chilla and may cause the toppings to slip off. If the batter becomes too thin, add some rava to adjust it to the right consistency. - Cooking Method:
Cook the chilla on a low to medium flame so it becomes crispy on both sides and cooks properly from inside. Avoid cooking on high heat, as it may leave the inside undercooked.
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Recipe video
Jowar chilla recipe | jowar pudla | jowar nasta
Ingredients
- 1 cup jowar flour
- 1 cup rava
- 2 cup buttermilk or as required
- 2 cup grated dudhi
- 1 cup coriander leaves
- 1 tbsp green chilli-ginger-garlic paste
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Pinch of hing
- ½ tsp ajwain
- 1 tsp coarsely crush jeera
- 1 tbsp sesame seeds
- 1 tbsp oil
- 1 tsp eno
- 1 tsp lemon juice
- Oil for roasting
For peanut-green chilli chutney
- ½ cup roasted peanuts
- ½ cup chopped green chilli
- Salt to taste
- ¼ tsp turmeric powder
- Pinch of hing
- 1.5 tbsp lemon juice
- 4 tbsp water
- 1 tbsp oil
Instructions
Making jowar chilla
- In a mixing bowl, add 1 cup jowar flour, 1 cup rawa and mix well. Add 2 cup buttermilk gradually and make medium thick batter. Cover and rest batter for 10 minutes.
- Then take 500 grm dudhi, remove its skin and grate it with big hole grater. 2 cup grated dudhi is required.
- After 10 minutes, batter is set properly. Batter consistency should be medium thick, if batter is thick then add some buttermilk and adjust consistency.
- Add 2 cup grated dudhi, 1 cup coriander leaves, 1 tbsp green chilli-ginger-garlic paste, salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, pinch of hing, ½ tsp ajwain, 1 tsp coarsely crush cumin seeds, 1 tbsp sesame seeds, 1 tbsp oil. Mix well.
- Batter is ready with medium thick and pouring consistency. if batter is thin then add rava to adjust consistency.
- Add 1 tsp eno and 1 tsp lemon juice on it. mix well, frothy batter is ready.
- Now heat pan, add some oil and spread it. add some sesame seeds and pour 1-2 ladle batter and spread it. do not make thick chilla. Cover and cook it on low flame for 5 minutes.
- Then flip the chilla and cook it on another side till it crispy from both the sides.
- Jowar chilla is ready serve with chutney or curd.
Making peanut-chilli chutney
- In a mixture jar, add roasted peanuts, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil, and water.
- Grind them into a smooth paste.
- The yellow chutney is ready to be served with dhokla.
Notes
- Initially, prepare a medium-thick batter so that the rava absorbs the buttermilk and puffs up properly.
- The proportion of jowar flour and rava should be equal.
- Rava gives a crispy and porous (jalidar) texture to the nasta.
- Using buttermilk to make the batter enhances the taste and increases the shelf life of the nasta.
- Grate the dudhi using a large-hole grater.
- After resting, if the batter becomes too thick, add a little buttermilk to adjust the consistency.
- The batter consistency should be medium-thick; do not make it too thin.
- You can use ½ tsp baking soda instead of Eno.
- Cook the nasta on a medium-low flame until it becomes crispy on both sides.