Millet Chilla Recipe (Easy, Gluten-Free Savoury Pancakes)
A crispy, savoury Indian pancake made with millet flour (ragi, bajra, or jowar), loaded with vegetables and spices. Gluten-free, naturally nourishing, and ready in 20 minutes — perfect for breakfast or a weekday lunchbox.
Equipment
- Non-stick or cast iron tawa
- Mixing bowl
- Ladle
Ingredients
For the batter
- 1 cup millet flour ragi, bajra, or jowar
- ¼ cup onion finely chopped
- ¼ cup zucchini or bottle gourd lauki; finely grated or chopped
- 2 tablespoons fresh coriander cilantro; finely chopped
- 1 green chilli adjust to taste; finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon ajwain carom seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon salt or to taste
- ¾ cup water approximately
- 2 tablespoons plain yogurt skip for vegan
For cooking
- 1-2 teaspoons oil or ghee per chilla
Instructions
Make the batter
- Combine millet flour, onion, zucchini, coriander, green chilli, cumin seeds, ajwain, turmeric, and salt in a mixing bowl.
- Add the yogurt and mix briefly.
- Add water gradually, stirring as you go, until the batter is smooth and pourable — about the consistency of dosa batter.
- Rest the batter for 10 minutes. It will thicken; add a splash of water if needed before cooking.
Cook the chilla
- Heat a non-stick or cast iron tawa over medium-high heat until hot (water drops sizzle and evaporate immediately).
- Lower heat to medium. Ladle about 3 tablespoons of batter onto the centre of the tawa.
- Using the back of the ladle, spread the batter outward in slow circular motions to form a circle about 6-7 inches in diameter.
- Drizzle ¼ teaspoon of oil around the edges.
- Cook for 2-3 minutes until the edges are set and pulling away from the tawa, and the surface looks dry and matte.
- Flip and cook for 1-2 minutes on the other side until golden and firm.
- Repeat with remaining batter, stirring before each pour.
Notes
Millet flour choice: ragi is highest in calcium and iron; bajra is nuttier and more filling; jowar is the mildest and easiest to spread — best for first-timers.
Batter consistency: it should coat the back of a spoon without sitting thick. Too thick? Add a splash of water. Too thin? Rest 5 more minutes.
Vegan swap: skip the yogurt and add an extra tablespoon of water.
Kid-friendly: omit the green chilli and add finely grated carrot.
Make-ahead: batter keeps in the fridge for up to 24 hours — stir and adjust water before cooking.
Storage: store cooked chillas in an airtight container in the refrigerator for up to 2 days. Reheat on a dry tawa over medium heat for 1-2 minutes per side.
Tried this recipe?Let us know how it was!