A protein-packed, savory Indian pancake made with Mimi Crunch Browntop Millet Flour, great for breakfast, tiffins, or light dinners.

Why This Recipe?

Chillas are quick, versatile, and nutrient-dense — especially when made with millets. Browntop Millet is one of the most easily digestible grains, loaded with fiber, and low in calories. This recipe replaces besan (gram flour) with Mimi Crunch Browntop Millet Flour for a lighter, cleaner, and equally delicious version of the traditional chilla.

Ingredients

• 1 cup Mimi Crunch Browntop Millet Flour
  
• 2 tablespoons rice flour (optional, for crispiness)
  
• ¼ cup curd or plant-based yogurt (optional, for softness)
  
• 1 finely chopped onion
  
• 1 grated carrot
  
• 1 small tomato, finely chopped (deseeded)
  
• 1–2 green chilies, finely chopped (optional)
  
• 1 tablespoon coriander or curry leaves, chopped
  
• ½ teaspoon cumin seeds
  
• ¼ teaspoon turmeric
  
• Salt to taste
  
• Water as needed
  
• Oil or ghee for cooking
  

Method

Step 1 – Prepare the Batter
In a bowl, mix Browntop Millet Flour, rice flour, curd, and all the chopped vegetables and spices. Add water gradually to form a medium-thin, lump-free batter.

Step 2 – Rest the Batter
Let the batter rest for 10 minutes. This helps the millet hydrate and bind better.

Step 3 – Heat the Pan
Heat a non-stick or cast iron tawa on medium flame. Lightly grease with oil or ghee.

Step 4 – Make the Chillas
Pour a ladle of batter and spread gently in a circular motion. Cook for 2–3 minutes on one side, drizzle oil on the edges, then flip and cook the other side until golden brown.

Step 5 – Serve
Serve hot with mint chutney, curd, or homemade pickle.

Pro Tip

To make it more protein-rich, add soaked moong dal or besan to the batter. For kids, make mini chillas with grated beetroot or paneer.

Made with Mimi Crunch Browntop Millet Flour

Our Browntop Millet Flour is finely ground, naturally gluten-free, and free from preservatives — ideal for clean everyday meals.