3 multigrain chilla recipes for weight loss

These delicately flavoured multi-flour chillas are quite popular since they are simple to prepare, delicious, and also stomach-friendly, which is a major issue for many people! These healthful chillas are made with whole wheat, jowar, and ragi flour and are mildly spiced with green chilli paste. In order to keep the chillas soft and give them a beautiful crunch, a sufficient amount of vegetables are added.

Ingredients



1/4 cup jowar (white millet) flour
1/4 cup ragi (nachni / red millet) flour
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup chopped tomatoes
1/4 cup chopped onions
1/4 tsp green chilli paste
2 tbsp finely chopped coriander
salt to taste
1 1/4 tsp oil for cooking

Put all the ingredients for the filling chilla in a large bowl and add about 1 1/4 cups of water to produce a thin batter.
A non-stick tava (griddle) should be hot before using it.
Place a ladleful of the batter onto the tava (griddle) and spread it out evenly to form a thin circle that is 125 mm (5") in diameter. Cook the chilla in 1 tsp of oil over a medium flame until both the top and bottom are golden brown.
Serve the nutritious jowar chilla with minty green chutney.

Ingredients

Pigeon Pea 1-2 tbsp
Split Chickpeas 1-2 tbsp
Rice 100-150 gm
Split Black Gram 1-2 tbsp
Curd 100 gm
Red Chilli Paste1 tsp
Onion 1/2 pcs (Medium Size) (Chopped)
Coriander-Cumin Powder 1 tbsp
Ginger-Garlic Paste 1 tsp
Coriander 2 tbsp (Chopped)
Green Chili 2 pcs (Medium Size) (Chopped)
Curry Leaves 8-10 pcs
Salt 1 tbsp
Water Add Gradually As Required
Turmeric Powder 1 tsp
Baking Soda 1 tsp
Sesame Seeds 1/2 tbsp
Black Mustard 1/2 tbsp
Oil for cooking

Consider a mixer jar. Add the rice, split black gramme, split chickpeas, and split pigeon peas. Grind it to a powder.
It should now be in a bowl. Include the curd, onion, ginger-garlic paste, coriander-cumin powder, salt, and coriander along with the green chilli paste. Combine everything. When blending, gradually add water.
Stir in the turmeric powder. Add some water and baking soda. Combine once more.
Get a small pan to temper with. Add oil, curry leaves, green chilies, sesame seeds, and mustard seeds. until the mustard seeds burst, temper. Then, combine it with the batter.
Warm up a flat pan. Add a small amount of oil. Add a tiny amount of batter and thoroughly fry it on both sides. If required, add a few drops of oil.
Eat it warm with chutney.

Ingredients

1/4 cup wheat flour
1 teaspoon thymol seeds
1/4 cup black millet flour
1/4 cup gram flour
1/4 teaspoon turmeric
1/2 teaspoon powdered red chilli
1/4 cup water
1 grated onion
Salt to taste
2 tablespoon extra virgin olive oil to cook

Equal parts of each flour—wheat, gram, and black millet—should be combined in a bowl. The onion should be grated and set aside. Mix thoroughly in a bowl the salt, sliced onion, thymol seeds, red chilli powder, turmeric powder, and red chilli powder. To get a thick batter-like consistency, keep adding water.
To make the batter, thoroughly combine all the ingredients. Make sure the batter is thick in consistency. The batter should be covered with a lid and set aside for 10 to 15 minutes after it has been made.
Pour 3 tablespoons of the batter into a medium-hot pan after spreading 1 teaspoon of oil on the surface. Till a thin layer is produced, spread the batter in a circular motion.
Now add some oil to the pancake and flip it over. Make sure the chilla doesn't burn by cooking it from all sides.
Once it is crispy and appears brown in colour, remove it from the pan. For extra chillas, use this technique. With tomato ketchup or mint-coriander chutney, serve this chilla hot.