Prep Time: 30 mins | Cook time: 20 mins | Total time: 55 mins
Course: Breakfast | Servings: 6 chillas
Difficulty level: Easy
Ingredients:
For the yogurt dip
- Thick yogurt / set curd, 100 grams
- Salt, to taste
- Oil of your choice, 2 tsp
- Mustard seeds, ¼ tsp
- Curry leaves, 8-10
- Red chilli powder, ¼ tsp
For the kuttu chilla
- Kuttu (buckwheat) flour, 1.25 cups (approximately 150 grams)
- Curd: 50 grams
- Water, 0.25 litres
- 2 green chillies, chopped
- ½ inch piece of ginger, chopped
- Salt to taste
- 1 medium potato, boiled, peeled and grated
- Dried methi (fenugreek) leaves – 2 tbsp
- Oil of your choice for pan-frying
Instructions:
For the yogurt dip
- Add yogurt and salt to a bowl. Whisk until smooth
- In a small tadka dish, add oil and heat. When hot, add mustard seeds and allow to crackle
- Add curry leaves and red chilli powder. Using a spoon, mix the tadka. Turn off the flame
- Top the yogurt-salt mixture with the tadka.
For the kuttu chilla
- In a bowl, add kuttu flour, curd, water, green chillies, ginger and salt. Mix well into a batter
- Add grated potato and methi leaves and mix. At this stage, the batter should have a thick pouring consistency. Add water if the batter is too thick, or buckwheat flour of the batter is too runny until the desired consistency is achieved
- Allow batter to rest for 10-15 minutes
- Heat a tawa / griddle. Lightly oil its surface
- When the tawa is hot, put a ladleful of batter on the center of the tawa. Using the back of the ladle, spread the batter thinly to the size and shape of a paratha
- Drizzle 1 tsp of oil on the edges of the chilla
- Cook on medium-low flame for 2-3 minutes until golden. Flip and cook on the other side, again for 2-3 minutes
- Serve hot, with yogurt dip on the side
Nutritional Information
