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Wheat chilla

Atta chilla recipe | atta cheela | whole wheat cheela recipe | pudla recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 15 mins
Resting time 20 mins
Total Time 45 mins
Course Snack
Cuisine Indian
Servings 5 servings


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 besan 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.