Ingredients (2 chillas)
- Besan -40 gm
- Fresh methi leaves-20–25 gm (chopped)
- Grated bottle gourd-60 gm
- Fresh ginger- 5 gm, grated
- Cumin seeds - ½ tsp
- Asafoetida -⅓ pinch
- Turmeric- ⅓ pinch
- Salt-to taste
- Water- 80–100 ml
- Isabgol - 5 gm (Optional)
Ingredients (sautéed vegetables)
- French beans- 100 gm (chopped)
- Carrot- 50 gm (thinly sliced)
- Zucchini or ridge gourd- 100 gm (chopped)
- Bell pepper- 50–60 gm (chopped finely)
- Cooking oil (mustard/groundnut/rice bran)- 5 ml (1 tsp)
- Cumin seeds-⅓ pinch
- Asafoetida-⅓ pinch
- Black pepper-⅓ pinch
- Salt- to taste
Method
Step 1: Prepare chilla batter
- In a mixing bowl, combine besan, chopped methi leaves, grated lauki, ginger, cumin, hing, turmeric, and salt.
- If using isabgol, add now.
- Gradually add water to make a medium-thick, pourable batter.
- Rest the batter 10 minutes to allow the fibre to hydrate properly.
Step 2: Cook chillas
- Heat a non-stick pan on low–medium flame.
- Lightly grease with oil.
- Pour half the batter for the first chilla , spread gently.
- Cook until edges loosen, flip, cook the other side 1–2 minutes.
- Repeat with the remaining batter for the second chilla.
- Chillas should be soft, not crispy, for easy digestion.
Step 3: Sauté vegetables
- Heat oil in a pan.
- Add cumin seeds and hing, sauté 30 seconds.
- Add all chopped vegetables: French beans, carrot, zucchini, bell pepper.
- Add water, cover, and cook 6–7 minutes until vegetables are soft.
- Add black pepper and salt, mix gently, switch off.
Step 4: Serve
- Eat warm.
- Chew slowly.
- Avoid curd, chutney, pickle, or raw salad at dinner.
Notes
- Isabgol is optional: only for constipation or high cholesterol, and ensure good hydration if used.
- Methi leaves: 20–25 gm is sufficient; too much can make the chilla bitter and harder to digest.
- Keep chillas soft, not dry, to reduce gut irritation.
- Bell peppers should be soft-cooked, not raw, to avoid bloating.
Nuritional Value
- Calories: ~350–360 kcal
- Protein: ~16–18 gm
- Fat: ~8–9 gm
- Fibre: ~12–14 gm
- Carbohydrates: ~35–36 gm
