Ragi Chilla Recipe

Time and servings

Prep time	10 min
Cook time	15 min
Total time	25 min
Serves	10 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	60 kcal
Carbohydrates	7 g
Protein	4 g
Fat	2 g
Saturated fat	0.2 g
Sodium	244 mg
Potassium	131 mg
Fiber	2 g
Sugar	2 g
Vitamin A	614 IU
Vitamin C	14 mg
Calcium	36 mg
Iron	1 mg

​

Ingredients

• ¾ cup ragi flour / finger millet flour
• ¾ cup besan / gram flour
• ¾ cup curd
• 1 tsp salt
• 1 cup water
• 1 tsp ginger paste
• 2 chilli (finely chopped)
• few curry leaves (chopped)
• ½ onion (finely chopped)
• 2 tbsp spring onion (chopped)
• ½ carrot (grated)
• 1 tsp cumin
• 1 tsp sesame
• pinch hing
• ghee (for roasting)

​

Instructions

1. Firstly, in a bowl take ¾ cup ragi flour, ¾ cup besan, ¾ cup curd and 1 tsp salt.
2. Mix well using a whisk.
3. Also add 1 cup water and mix forming a flowing consistency batter.
4. Now add 1 tsp ginger paste, 2 chilli, few curry leaves, ½ onion, 2 tbsp spring onion, ½ carrot, 1 tsp cumin, 1 tsp sesame and pinch hing.
5. Mix well, ensuring everything is thoroughly combined. Feel free to add vegetables of your choice.
6. Now heat the pan, and pour the batter.
7. Spread gently making sure the chilla is as thin as possible. Spread half tsp ghee or oil.
8. Cook on medium flame, making sure the base is cooked well.
9. Flip over and roast both sides.
10. Finally, enjoy Ragi Chilla Recipe with pickle and raita.

​

Step-by-step

​

Video

​

Notes

• Firstly, ensure you use fresh ragi flour to avoid a rancid taste.
• Additionally, adding your choice of vegetables makes the chilla more nutritious.
• Also, I like my chilla to be slightly tangy, so I have added curd.
• Finally, Ragi Chilla Recipe tastes great when served hot or packed in a lunchbox.