Ragi Chilla
Finger millet flour pancake with onion, cumin, cilantro — high-calcium gluten-free breakfast.
For 2 servings
Prepare the ragi batter
- Combine ragi flour and water in a large mixing bowl.
- Stir in the chopped onion, green chili, ginger, and cilantro.
- Add the cumin seeds and salt, whisking until the batter is smooth and pourable.
TIPAdd the water gradually to avoid lumps forming in the dense millet flour.Cook the chilla on a hot tava
- Pour half of the batter onto a preheated, lightly greased tava.
- Spread the batter thinly using the back of a ladle in a circular motion.
- Cook for 3 minutes, flip carefully, and cook the other side for 2 minutes until crisp.
TIPWait for the edges to lift slightly before flipping to prevent the chilla from breaking.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the tava is medium-hot before pouring; a cold pan will cause the batter to stick.
- 2For a crispier texture, use a cast-iron skillet instead of a non-stick pan.
- 3If the batter thickens while sitting, add a tablespoon of water to restore the pourable consistency.
Adapt it for your goals.
Vegan
This recipe is naturally vegan as it uses plant-based flour and vegetable oil.
low sodiumLow sodium
Omit the salt and double the amount of fresh ginger and cumin to maintain a bold flavor profile.
diabetic friendlyDiabetic friendly
The low glycemic index of finger millet makes this an ideal breakfast for blood sugar regulation.
Why this is on our healthy list.
Excellent Bone Support
Ragi is exceptionally high in calcium, essential for maintaining bone density.
High Dietary Fiber
Promotes healthy digestion and provides a prolonged feeling of fullness.
Sustained Energy Release
Complex carbohydrates ensure a steady release of glucose into the bloodstream.
Frequently asked questions
Yes, it is a nutrient-dense, gluten-free breakfast rich in calcium, fiber, and essential minerals.
