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Chillas are one of the best Indian snacks. Easy to make, light on the digestive system and available in delectable options ranging from low-fat to super nutritious Chillas when teamed with lots of vegetables, herbs and spices are a complete meal in themselves.
And best, they can be had anytime of the day. Rich in carbohydrates and protein, Chillas can be had for lunch with lots of vegetables or as in-between meals snack. A good dish to wean your children away from the junk food.
Chillas are actually the simple, desi pancakes made with gram flour batter or suji with chillies and veggies and one of the quickest things to make if one is pressed for time. To make your Chilla more nutritious and delectable garnish it generously with onions, capsicum, chillies and tomatoes. Add these veggies in a batter and spread the batter on the pan with minimum oil, cook it till a golden brown and serve it with fresh chutney made of mint leaves, amla or coconut.
Chillas are high in fibre, low in fat and a filling meal too. One of the options can be moong dal chilla, popularly called as poodlas. These are protein-packed crepes that are seasoned with green chillies, thinly sliced onions and coriander leaves along with a choice of vegetables. One can also use fenugreek leaves or finely chopped cabbage or even make a roll with some stir-fried vegetables giving it a new twist something like a vegetable springroll!
Nidhi Wadhwa, owner and chef of Zura Bar Bistro Bakery, said, “We make the basic chilla made from besan. We also add cheese and vegetables. Sometime we also make a roll of the chilla with the stuffing of paneer and egg bhurji. Suji is also used to make chillas, but, they are more like uttapam.”