 is a delicious, protein-packed, and gluten-free recipe made with a combination of jowar flour, rava (semolina), mixed vegetables, and a blend of everyday spices.){kind=link}
Jowar Pudla (Chilla) is a delicious, protein-packed, and gluten-free recipe made with a combination of jowar flour, rava (semolina), mixed vegetables, and a blend of everyday spices. It serves as a healthy meal option for early morning breakfast or even as a lunchbox snack for kids. These chillas are thin, crispy, and incredibly easy to prepare using ingredients commonly found in your kitchen.
In this recipe, I also share a tangy raw mango and jaggery chutney, which pairs wonderfully with the pudla and has a great shelf life. Give this recipe a try—you won’t be disappointed!
Batter Preparation:
I prepare the pudla batter using a mix of jowar flour and rava. Rava gives the chilla a nice crispy texture. You can substitute it with wheat flour or rice flour as a binding agent, but rava gives the best results.
Add Vegetables with Tempering:
To boost the nutrition, add your choice of vegetables to the batter. I like to prepare a vegetable tempering and mix it into the batter—it enhances the flavor and keeps the chilla soft even after cooling. Make sure the vegetables are finely chopped so they cook well within the chilla.
Consistency Matters:
The batter should be thin and watery for easy pouring onto the pan. Always pour the batter onto a hot dosa tawa to help it spread easily and achieve that beautiful lacy (jalidar) texture.
Cooking Tips:
For a crispy and flavorful chilla, cook it on a low to medium flame using a generous amount of oil. If your chilla turns out too soft, adjust the batter by adding a little more water.
Serving Suggestion:
Jowar pudla tastes best when served hot with spicy and sweet raw mango chutney.
Recipe video
Jowar pudla recipe | jowar chilla | jowar cheela
Ingredients
For jowar pudla (chilla)
- 2 cup jowar flour
- ½ cup rava
- Salt to taste
- 3.5 cup water or as required
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing
- 2-3 chopped green chilli
- ½ cup chopped onion
- ½ cup chopped capsicum
- ½ cup chopped tomatoes
- ¼ cup grated carrot
- Pinch of salt
- 1 tsp red chilli flakes - optional
- Some coriander leaves
- Oil for roasting pudla - chilla
For raw mango-jaggery chutney
- 1 cup raw mango pieces
- ½ tsp cumin seeds
- Salt to taste
- ¼ tsp hing
- 2 tbsp kashmiri red chilli powder
- ½ cup jaggery
Instructions
Making Jowar Pudla (Chilla)
- In a mixing bowl, add 2 cups jowar flour, ½ cup rava, and salt to taste. Mix well.
- Add 3 cups water (or as required) and make a medium-thick, ribbon-like pouring consistency batter.
- Cover and rest the batter for 10–15 minutes. Keep it aside.
- Meanwhile, in a pan, add 1 tbsp oil, ½ tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, and 2–3 chopped green chillies. Sauté it.
- Then add ½ cup chopped onion, ½ cup chopped capsicum, ½ cup chopped tomatoes, ¼ cup grated carrot, a pinch of salt, and 1 tsp red chilli flakes. Sauté on high flame for 2 minutes.
- Switch off the gas and let the tempering cool down.
- Now that the chilla batter is properly set, add the tempering to it. Mix well.
- Then gradually add ½ cup water and make a thin, pouring consistency batter (refer to video).
- 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 onto the pan.
- Keep the flame on low-medium and cook the chilla until it turns crisp.
- Now flip it over and roast until it turns golden brown and crisp.
- Enjoy the jowar chilla with raw mango chutney or your favorite dip.
Making Raw Mango–Jaggery Chutney
- In a mixer jar, add 1 cup roughly chopped raw mango pieces, ½ tsp cumin seeds, salt, ¼ tsp asafoetida, and 2 tbsp Kashmiri red chilli powder. Grind it.
- Add ½ cup jaggery to the mixer jar and grind it into a smooth paste.
- Raw mango–jaggery chutney is ready.
Notes
- Addition of rava makes pudla crispy.
- You can add wheat flour or rice flour instead of rava, but rava gives the best results.
- Initially, make a medium-thick batter so that the rava puffs up properly.
- Gradually add water to make a smooth and thin batter.
- The addition of tadka with vegetables enhances the taste of pudla and keeps it soft after cooling.
- The consistency of the batter should be thin and runny, as the crispy and lacy (jalidar) pattern of pudla comes from the moisture content in the batter.
- Heat the tawa on high heat and grease it with oil to get a lacy (jalidar) pattern.
- Lower the flame while spreading the pudla.
- Cook the pudla on a low to medium flame. Do not cook it on high heat.
- The proportion of jaggery should be half the quantity of mango pieces.
- You can use sugar instead of jaggery.