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Jowar chilla recipe | jowar pudla | jowar nasta

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 10 medium size chilla

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.