If you follow a vegan diet or are looking for some gluten-free breakfast recipes, kuttu ka chilla is perfect for you. A pancake, rather a crepe, made with buckwheat flour (kuttu ka atta), water and salt, is kuttu ka chilla. This cheela recipe has been prepared with minimal ingredients to keep it a low-calorie breakfast idea or a healthy breakfast recipe. Otherwise, potato etc is generally added to make kuttu ka chilla.
Kuttu ka atta is very commonly used during fasting also. There are a number of recipes prepared using kuttu ka atta such as kuttu ki poori, kuttu ke pakoda, kuttu ka halwa, etc.
This is a 3-ingredients recipe for kuttu ka chilla. All it calls for is the flour, some salt and water and oil for frying. Recently I had prepared khura, which is an Indian recipe from the state of Arunachal Pradesh. That is another healthy breakfast recipe for the vegans. That is slightly different as it is more of a pancake. But while working on that recipe I realized that the batter for anything using kuttu ka atta should be made to rest for a good 60 minutes or so. And the results thereafter are great. Let’s have a closer look at the ingredients:
Kuttu ka Atta: Always use fresh flour as if the flour is old it doesn’t taste good. I have used minimal ingredients. You can also add in grated potato, cucumber or chopped coriander leaves, green chilies or grated ginger, etc.
Spices: I have used rock salt for this recipe. I generally use rock salt. And especially if you are fasting, you should use rock salt. I have not used any spices. You can add in black pepper powder or red chili powder etc.
If you are looking for more fasting recipes, you can check here.
Serve it hot with aloo tamatar ki falahari sabji for a fasting lunch.
1.This recipe makes 4-6 kuttu chilla.
2.In a mixing bowl add 1 cup of buckwheat flour, salt to taste and enough water.
3.Mix well to make a lump free batter of pouring consistency.
4.Let the batter rest for an hour. This is an important step, do not skip it.
5.After an hour give a good mix to the batter.
6.Heat a cooking pan and add little oil. I am using a non stick cooking pan for this recipe. If you use the regular pan you might have to add little more oil.
7.Pour one or two ladles of batter.
8.Spread it and cook from one side.
9.Apply little oil.
10.Flip and cook from the other side too. Cook on low flame till golden brown from both the sides.
11.Serve hot. Bon appétit!
PREP TIME 60 minutes rest time
COOK TIME 20 minutes
TOTAL TIME 20 minutes + 60 minutes passive time
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