Buckwheat chilla is a quick, gluten-free savory pancake made with buckwheat flour and simple spices.
Ingredients
Buckwheat Flour (Kuttu ka Atta): 1 cup.Water or Curd (Yogurt): As needed to make a pourable batter. Curd helps in binding and can add a slight tang.Vegetables (optional): Grated potatoes, carrots, cucumber, or zucchini are common additions for added nutrition and texture.Flavorings:Chopped green chiliesGrated gingerChopped coriander leavesRock salt (sendha namak) or regular salt (if not fasting)Black pepper powder or roasted cumin powderGhee or Oil: For cooking the chillas.
Instructions
Prepare the Batter: In a large mixing bowl, combine the buckwheat flour, salt, and spices (green chilies, ginger, pepper/cumin powder). Gradually add water or curd while whisking continuously to form a smooth, lump-free batter with a consistency similar to dosa or pancake batter.Add Vegetables (if using): Fold in your choice of grated vegetables (e.g., potato, carrot, or zucchini) and chopped coriander leaves.Rest the Batter: Let the batter rest for 10 to 20 minutes. This is an important step as buckwheat flour is gluten-free and needs time to properly combine and bind the ingredients.Cook the Chilla: Heat a non-stick pan or griddle (tawa) over medium heat and grease it lightly with ghee or oil.Spread the Batter: Pour a ladleful of batter onto the hot pan. Gently spread it in a circular motion to form a thin or slightly thick pancake, depending on preference. The chilla will not spread as easily or thinly as a regular dosa.Cook and Flip: Drizzle a few drops of oil around the edges and on top. Cook for 1.5 to 2 minutes until the edges are set and the underside is golden brown. Flip the chilla and cook the other side for another 1-2 minutes.Serve: Remove the cooked chilla from the pan. Repeat the process with the remaining batter. Serve the buckwheat chillas hot with a side of green chutney, pickle, or plain yogurt/curd.