Chilla or Cheela is also referred as Pancakes. Chilla is one of the easiest and quickest recipe to beat the hunger pang, not only in toddlers but in children of any age and even adults.
Chillas are perfect for breakfast or evening snack. Chillas are great for Baby Led Weaning (BLW) approach when staring solids as they are soft and nutritious. There was a phase when our boy couldn’t get enough of it. Thus, had to experiment with different ingredients to make a chilla out of it.
Do not add salt to recipes for kids under 1 year of age.
Here are some easy and healthy recipes which have been a hit in our home.
In this Post, You will Find
1. Ragi Chilla
Ragi or Nachani is high in protein and fiber. It has many antioxidants which help body fight against infections.
Ingredients:
- 2 Tablespoons – Ragi Flour
- 1 Tablespoon – Rice Flour
- 1 Tablespoon – Curd
- Salt to taste
- Ghee/Oil
Method:
- Add ragi flour, rice flour and curd in a bowl and mix well
- Keep it aside for 5 minutes
- Add salt to it and water to make pouring consistency.
- Make Chilla or food art and cook on both sides
- Serve it warm
2. Methi Chilla
Leafy vegetables are best for health but difficult to feed it to the kids. This is one of those recipes which is savored by all.
Ingredients:
- Handful of Fresh methi (fenugreek) leaves
- 2 Tablespoon Rice Flour
- 4 Tablespoon Wheat flour
- Chopped onions
- Salt to taste
- Ghee/oil
Method:
- Wash the leaves thoroughly
- Grind it into fine paste
- Add rice flour, wheat flour, salt, chopped onions to it and mix well.
- Add water to have a pouring consistency.
- Make chillas or food art and cook on both sides.
Tip: Do not add a lot of fenugreek leaves as they taste bitter after grinding. You can also chop them finely instead of grinding.
3. Potato Chilla
Potatoes are good source of fiber and it keeps cholesterol and blood sugar levels in check.
Ingredients:
- 1 Boiled potato
- 2 Tablespoon rice flour
- 1 Tablespoon curd
- 1/2 Teaspoon Turmeric
- 1/4 Teaspoon cumin seeds (jira)
- Salt to taste
- Chopped fresh coriander leaves
- Ghee/Oil
Method:
- Mashed the boiled potato
- Add rice flour and curd to it and mix well
- Add turmeric, salt and jeera to it and mix well
- Add water to get a medium consistency
- Make chilla and cook on both sides.
Tip: If the binding is not good then it will be difficult to toss it. Add a little flour to it and mix well.
4. Peanut Chilla
Peanuts are high in proteins but they can also be choking hazard for kids. It is always best to give them peanuts in powdered or paste form.
Ingredients:
- 1/4 Cup peanuts
- 2 Tablespoon rice flour
- 1 Tablespoon wheat flour
- 1 Tablespoon curd
- Salt to taste
- Ghee/Oil
Method:
- Dry roast the peanuts
- Grind the cooled down peanuts into fine powder
- Add rice flour, wheat flour, salt and curd to peanuts and mix well
- Add water to have a pouring consistency
- Make chillas and cook on both sides
Tip: Some kids may be allergic to peanuts. Look out for rashes and other allergy signs.
5. Palak/Spinach Chilla
Spinach is known as a superfood for its health benefits. It is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.
As soon as kids see greens they run away from it but this chilla will make them begging for more.
Ingredients:
- Fresh spinach leaves
- 1/4 cup gram flour (besan)
- 1/2 cup wheat flour
- 1 teaspoon Ajwain (carom seeds)
- 1/2 teaspoon red chili powder
- 1/4 cup chopped onions
- 1/4 teaspoon hing (asafoetida)
- Salt to taste
Method:
- Wash spinach leaves thoroughly and grind it into paste. Paste should come upto around 1/4th cup
- Add gram flour, wheat flour to it and mix well. Add little water, if required
- Add ajwain, hing, chopped onions, chili powder and salt to it
- Make chilla and cook on both sides
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6. Beetroot Chilla
Beetroots are rich in iron, an essential component of red blood cells. After having beetroot, there may b a change in color of urine or feces but as it is temporary, it is not a cause of concern.
This chilla is highly nutritious as it has health benefits of carrot and tomato too. Only beetroot can be overwhelming in testate at times, thus adding carrot & tomato enhances the taste. This recipe can also be altered for a soup
Ingredients:
- 1 beetroot
- 1 carrot
- 1 tomato
- 1/4 teaspoon grated ginger
- 2 cloves of garlic
- 1 cup wheat flour
- 1/2 cup rice flour
- 1/2 teaspoon black pepper(optional)
- Salt to taste
Method:
- Peel beetroot and carrot and chop them into small pieces.
- Add it to pressure cooked along with chopped tomato, grated ginger and crushed garlic.
- Add salt and 1/4th cup water and cook for 2 whistles. You can add more water and turn it into soup too.
- Once the veggies are cooled, grind it into fine paste.
- Add wheat flour and rice flour to it and mix well.
- Add a little salt and black pepper powder and keep it aside for 10 min.
- Make chilla or food art and cook on both sides.
7. Vegetable Chilla
This chilla is one of the healthiest recipe and keep you full for hours due to all the veggies and cereal grains it contains.
Ingredients:
- 1 cup wheat flour
- 1/2 cup gram flour
- 1/2 cup semolina (rawa)
- 1/2 cup curd
- 1/2 cup grated carrots
- 1/2 cup finely chopped capsicum
- 1/2 cup finely chopped onions
- 2-3 tablespoons of chopped coriander
- 1 teaspoon red chili powder/ finely chopped green chilis
- Salt to taste
Method:
- Add wheat flour, gram flour, semolina and curd and mix well. Add a little water(if required) and keep it aside for 15-20 min.
- Add carrot, capsicum, onion, coriander and chili to the mixture. Add salt and mix well.
- Add a little water for pouring consistency
- Make chilla and cook it on both sides.
8. Green Peas Chilla
Peas are high in many nutrients and antioxidants. They are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system.
Peas can also be choking hazard and should be given in puree or mashed form to kids under 2 years of age.
Ingredients:
- 1 cup green peas
- 1/2 cup rice flour
- 1/2 cup gram flour
- 1/4 cup curd
- 1 teaspoon jira (cumin seeds)
- Salt to taste
Method:
- Wash and grind the peas into smooth paste
- Add rice flour , gram flour and curd to the paste and keep it aside for 5 minutes
- Add jira and salt to it. Add water (if required) for pouring consistency.
- Make chilla and cook on both sides
9. Onion Rawa Chilla
This is a super simple go-to recipe of my mother. Derived from rawa dosa that she makes.
Ingredients:
- 1 cup rawa
- 1/4 cup curd
- 1/2 cup chopped onions
- 1 tablespoon finely chopped green chilis
- Finely chopped coriander
- Salt to taste
Method:
- Add curd and rawa together. Mix well and keep it aside for 10 minutes.
- Add chopped onions, coriander and green chilis and salt to the mixture.
- Add water for pouring consistency
- Make chilla and cook on both sides
10. Oats Chilla
Oat contains high amounts of fiber, magnesium, iron and zinc. It is gentle on digestion and prevents constipation.
Ingredients:
- 1 cup oats
- 1/2 cup gram flour (besan)
- 1/4 cup curd
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped capsicum
- Salt to taste
Method:
- Dry roast the oats and grid it into fine powder
- Add oats powder, gram flour and curd together and mix well. Keep it aside for 10 min.
- Add onion, capsicum and salt to the mixture
- Make chilla, cover it to cook. Cook on both sides.
11. Cucumber Carrot Chilla
This is my go-to recipe and it is best as travel snack also as this remains soft and tasty even when cold.
Ingredients:
- 1 cup wheat flour
- 1 cup rice flour
- 1/2 cup semolina (rawa)
- 1/2 cup gram flour
- 1/2 cup curd
- 1/4 cup grated carrot
- 1/4 cup grated cucumber
- chopped coriander
- 1 teaspoon carom seeds (ajwain)
- Salt to taste
Method:
- Add all the dry ingredients and curd. Mix well and keep it aside for 15 minutes
- Add cucumber, carrot and coriander to the mixture and mix well.
- Add carom seeds and salt to it. Add water for pouring consistency.
- Make chilla and cook on both sides
12. Green Whole Moong Chilla
This is a recipe inspired by the pesarattu recipe shared by a dear friend.
It is our favourite brunch recipe.
Ingredients:
For Batter
- 1 cup Green whole moong
- 2 tablespoon Rice Flour
- Ginger
- Green Chilli
- Hing (asafoetida)
- Salt as per taste
For Tadka
- Rai
- Curry Leaves
- Oil
Method:
1. Soak Green Moong overnight or for 4-5 hours
2. Grind the washed & soaked moong with ginger & green chilli to make a smooth batter. Add water if required
3. Add rice flour, hing & salt to the batter and mix well. It should have medium to little watery consistency
4. Heat up oil in a tadka pan and add rai and curry leaves to it
5. Add tadka to the batter
6. Make Chilla and Cook on both sides
Important Points to Note
1. DO NOT add salt for kids under 1 year of age. Adding curd, tomato and species gives it a flavor already.
2. Chillas taste best in ghee but they form a layer when it cools down. Avoid using ghee if you are making any chilla for tiffin or take away.
3. Taste the food before giving it to baby.
4. DO NOT force feed the baby.
5. Store bought tomato ketchups and chutneys are not advised for kids under 2 years of age. You can serve the chillas with green chutney or coconut chutney.
6. Make sure you wash your hands while preparing and feeding the baby. Always prepare fresh food to give it to baby.
Would you like a Meal Plan for your 6+ Month Old Baby?
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Disclaimer: The views expressed in the article are solely based on author’s experience. Please do not consider it as professional advice.
Check out these Posts for more Baby Food Recipes
Don’t forget to checkout “Introducing Solids to Babies| 6 Months Onwards” post before you start solids for your little one.
