Jowar Lauki Chilla

by Tarla Dalal

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jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla |

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Jowar Lauki Chilla recipe - How to make Jowar Lauki Chilla

Breakfast Chillas, Indian Pancakes Post Surgery Soft Diet

Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 8Makes 8 chillas
Show me for chillas

Ingredients

For Jowar Lauki Chilla
1 cup jowar (white millet) flour
1/2 cup grated bottle gourd (doodhi / lauki) , squeezed
1/4 cup finely chopped coloured capsicum
2 tbsp semolina (rava / sooji)
2 tbsp fresh curd (dahi)
2 tsp ginger-green chilli paste
salt to taste
4 tsp oil for cooking

Method

For jowar lauki chilla

To make jowar lauki chilla recipe, in a deep bowl, combine all the ingredients together in a bowl along with 1½ cups of water.
Whisk well to make a lump free batter and keep aside for 5 to 10 minutes.
Heat a non-stick tava and pour a ladleful of batter on a hot on-stick tawa to make a 6 inch chilla
Use ½ tsp oil to cook the chilla on both sides until light golden brown in colour.
Repeat steps 3 and 4 with the remaining batter to make 7 more chillas.
Serve jowar lauki chilla immediately.

Jowar Lauki Chilla recipe with step by step photos

like jowar lauki chilla recipe

jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla | then do try other healthy chilla recipes also:
- ponkh chilla recipe | healthy hurda pudla | ponk pancake |
- yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake

what is jowar lauki chilla recipe made of?

how to make jowar lauki chilla

To make jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla | in a deep bowl, add 1 cup jowar (white millet) flour. Jowar is a highly nutritious grain that is rich in fiber, protein, iron, and other essential nutrients. It is also gluten-free, making it a suitable option for people with celiac disease or gluten intolerance.
Add ½ cup grated bottle gourd (doodhi / lauki) , squeezed. Doodhi is naturally high in water content. If you add grated doodhi directly to the batter, it will release a lot of water while cooking, making the chilla soggy and difficult to handle.
Add ¼ cup finely chopped coloured capsicum. Capsicum can add a bit of crunch to the chilla, providing a contrast to the soft texture of the lauki (bottle gourd).

Add 2 tbsp semolina (rava / sooji). Semolina adds a slight coarseness to the batter, which contributes to a crispier texture on the surface of the chilla. It provides a pleasant contrast to the softer interior.
Add 2 tbsp fresh curd (dahi).
Add 2 tsp ginger-green chilli paste. It adds a punch of flavor to the chilla. Ginger contributes a warm, slightly pungent and sweet note, while green chilies bring in some heat and a fresh, herbaceous flavor. Together, they create a well-rounded and vibrant taste.
Add salt to taste
Add 1½ cups of water.

Whisk well to make a lump free batter.
Keep aside for 5 to 10 minutes.
Heat a non-stick tava and pour a ladleful of batter.
Spread it evenly to make a 6 inch chilla.
Use ½ tsp oil to cook the chilla on both sides until light golden brown in colour.

Repeat steps 3 and 4 with the remaining batter to make 7 more chillas.
Serve jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla | immediately.

pro tips to make jowar lauki chilla

Resting the batter for 10 to 15 minutes can allow the flavors to meld, which can enhance the taste and texture.
A squeeze of lemon juice or a small amount of curd added to the batter can give it a slight tang, enhancing the overall taste.
You can add other finely chopped vegetables like carrots, French beans or onions to the batter for added nutrition and flavor.