Nutritious chilla time!
Update: 2024-11-03 19:47 GMT
Chillas are now trending as a nutritious and flavourful wholesome meal. People enjoy them for breakfast and also as any-time snack. Also called the Indian pancake, it is now available even in restaurants and hotels. One also gets ready-to-cook chilla mix of moong dal, ragi, oats etc.
Celebrities too are fond of eating chillas as it aids weight loss. Shilpa Shetty loves beetroot and oats chillas. Janhvi Kapoor is fond of moong dal chillas. Rakul Preet’s favourite is sprouts chillas for breakfast. Neena Gupta prefers suji, curd and vegetable chillas. Designer Masaba Gupta has also shared kala chana and green moong dal- chana chilla recipe on her social media account.
A traditional chilla is made with gram flour or moong dal, spices and veggies, but over the years, several other healthier variations have come up. Chillas’ nutritional content can be increased by adding vegetables like spinach, carrots, bottle gourd, tomatoes or onions. Veggies can be grated or pureed and then added. Chillas can be served as wraps by adding paneer, potato, cheese, and green peas as stuffings with various spices.
Shiny Surendran, a Chennai-based holistic nutritionist, says, “I recommend besan chilla, adai (dal dosa) and green gram dosa (popular in Andhra). Also, ragi, jowar, bajra adai or chillas with vegetables. These have a good amount of protein, fibre, B complex vitamins and minerals. Adding pureed spinach, drumstick leaves or chopped amaranth leaves is an upgrade of the regular chilla which is beneficial for gut health”. Small amounts of quinoa flour or rajgeera can enhance protein in the overall dish. “Palak puree, chopped cabbage, carrot, capsicum, herbs like coriander, curry leaves etc. make chillas more palatable.
For digestion especially, eat green gram chillas with ginger chutney. Rice and pulse combination is a complete protein, so a fantastic option for vegetarians.
There are various kinds of chillas made all over India such as sattu, sprouted lentils or a mix of all lentils, and sweet ones with jaggery powder. Some varieties of chillas can be eaten during fasting such as rajgeera and buckwheat flour (kutu). “Restaurants or street food stalls arealso promoting healthy, traditional food options with chutneys. They have also adapted and invented new varieties like cheese chilla, Schezwan chilla palak paneer chilla etc,” says Vidyalakshmi food blogger from Chennai.
Of late there has been an interest in rediscovering ancient grains and incorporating them into diets. “Koramillet, (foxtail millet) is making a comeback in health-conscious kitchens. A tasty alternative to rice or wheat, it is a nutritional powerhouse.
Rich in protein, dietary fibre, and minerals like iron and calcium, it is advantageous for those managing diabetes, as it has a low glycaemic index”, states Rizwan Chef, TSK Food Works.
Celebrities too are fond of eating chillas as it aids weight loss. Shilpa Shetty loves beetroot and oats chillas. Janhvi Kapoor is fond of moong dal chillas. Rakul Preet’s favourite is sprouts chillas for breakfast. Neena Gupta prefers suji, curd and vegetable chillas. Designer Masaba Gupta has also shared kala chana and green moong dal- chana chilla recipe on her social media account.
A traditional chilla is made with gram flour or moong dal, spices and veggies, but over the years, several other healthier variations have come up. Chillas’ nutritional content can be increased by adding vegetables like spinach, carrots, bottle gourd, tomatoes or onions. Veggies can be grated or pureed and then added. Chillas can be served as wraps by adding paneer, potato, cheese, and green peas as stuffings with various spices.
Shiny Surendran, a Chennai-based holistic nutritionist, says, “I recommend besan chilla, adai (dal dosa) and green gram dosa (popular in Andhra). Also, ragi, jowar, bajra adai or chillas with vegetables. These have a good amount of protein, fibre, B complex vitamins and minerals. Adding pureed spinach, drumstick leaves or chopped amaranth leaves is an upgrade of the regular chilla which is beneficial for gut health”. Small amounts of quinoa flour or rajgeera can enhance protein in the overall dish. “Palak puree, chopped cabbage, carrot, capsicum, herbs like coriander, curry leaves etc. make chillas more palatable.
For digestion especially, eat green gram chillas with ginger chutney. Rice and pulse combination is a complete protein, so a fantastic option for vegetarians.
There are various kinds of chillas made all over India such as sattu, sprouted lentils or a mix of all lentils, and sweet ones with jaggery powder. Some varieties of chillas can be eaten during fasting such as rajgeera and buckwheat flour (kutu). “Restaurants or street food stalls arealso promoting healthy, traditional food options with chutneys. They have also adapted and invented new varieties like cheese chilla, Schezwan chilla palak paneer chilla etc,” says Vidyalakshmi food blogger from Chennai.
Of late there has been an interest in rediscovering ancient grains and incorporating them into diets. “Koramillet, (foxtail millet) is making a comeback in health-conscious kitchens. A tasty alternative to rice or wheat, it is a nutritional powerhouse.
Rich in protein, dietary fibre, and minerals like iron and calcium, it is advantageous for those managing diabetes, as it has a low glycaemic index”, states Rizwan Chef, TSK Food Works.