Healthy Jowar Chilla (Sorghum Veggie Pancake)

Name: Healthy Jowar Chilla (Sorghum Veggie Pancake)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 80 g Jowar Flour, about 3/4 cup; 20 g Semolina (Sooji / Rava), about 2 tbsp; 2 g Coriander Powder (Dhania), about 1/2 tsp; 1.5 g Red Chilli Powder, about 1/2 tsp; 2 g Salt, to taste; 40 g Curd / Yogurt, about 3 tbsp, for the batter; 40 g Onion, finely chopped; 40 g Tomato, finely chopped; 40 g Capsicum (Bell Pepper), finely chopped; 8 g Ghee, for cooking

Mayuri 30 Jun 2026 Video

Healthy jowar chilla — a sorghum-flour veggie pancake cooked in a little ghee, served with green chutney

20 min total 8g protein 248 kcal

Jump to Recipe

Jowar chilla is one of my favourite healthy breakfasts when I want something filling that is not the usual oats or poha. Jowar (sorghum) flour and a little rava are mixed with curd and everyday spices, loaded with chopped vegetables, and cooked into crisp, golden chillas with just a brush of ghee. It is light, wholesome and — as the video says — a jowar chilla that actually tastes good. Serve it hot with green chutney.

Why you'll love this recipe:

A healthy millet breakfast that actually tastes good
High in fibre and naturally filling
Loaded with vegetables, cooked in just a little ghee
Crisp, golden and ready in minutes

What you get in every serving

This is the kind of breakfast that keeps me full right till lunch. One serving is about 248 calories with a good 8.3g of protein and over 6g of fibre. Jowar (sorghum) is a wonderful millet — it is naturally gluten-free, high in fibre and slow to digest, so it gives you steady energy instead of a quick spike. The curd adds protein and the chopped vegetables add vitamins and even more fibre, all for very little oil. It is proof that a healthy breakfast does not have to be boring.

How I make it nicely

The secret to a chilla that does not break is resting the batter — I leave it for about ten minutes so the rava softens and everything holds together, since jowar flour has no gluten of its own. I keep the batter smooth and pourable, and cook on medium heat with just a brush of ghee around the edges for that crisp, golden border. Spread it thin and let the base set fully before flipping.

Make it your own

Add any vegetables you have — grated carrot, spinach, methi or grated bottle gourd all work beautifully. For a fully gluten-free chilla, swap the rava for a spoon of besan or rice flour. For a vegan version, use thick plant-based curd and a little oil in place of ghee. A little grated ginger or green chilli in the batter adds a nice kick, and it tastes best hot with green chutney or curd.

Instructions

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In a bowl, mix the jowar flour, rava, coriander powder, red chilli powder, salt and curd.
Add water little by little and whisk into a smooth, pourable batter. Let it rest for about 10 minutes.
Stir in the finely chopped mixed vegetables (onion, tomato and capsicum).
Heat a non-stick tawa and brush with a little ghee or oil.
Pour a ladle of batter and spread it into a round chilla.
Drizzle a little ghee around the edges and cook until the bottom is golden and crisp.
Flip and cook the other side until done.
Serve hot with green chutney.

Mayuri's Tips

Let the batter rest for ten minutes so the rava softens and the chilla holds together well.
Keep the batter smooth and pourable — not too thick, not too thin — so it spreads easily.
Cook on medium heat so the chilla cooks through and turns crisp without burning.
Brush, do not pour, the ghee — a light coat keeps it crisp and light.
Add any vegetables you like — grated carrot, spinach or methi all work well.
Serve hot and fresh with green chutney or curd for the best taste.

Cook along

Watch the video

Good to know

Frequently asked questions

Yes. Jowar (sorghum) is a high-fibre, gluten-free millet that keeps you full for longer, and this chilla is cooked in just a little ghee with lots of vegetables, so it is light and filling.

Jowar flour itself is gluten-free, but this recipe uses a little rava (semolina), which has gluten. For a fully gluten-free chilla, replace the rava with a spoon of besan or rice flour.

A little rava (semolina) gives the chilla a lovely crisp edge and helps it hold together, since jowar flour has no gluten of its own.

Yes. You can keep the batter in the fridge for a few hours; just stir it and adjust the consistency with a little water before making the chillas.

Each serving has about 8g of protein and 248 kcal, calculated from the exact ingredients used in this recipe.

About 20 minutes from start to finish — 10 minutes of preparation and 10 minutes of cooking.

Yes — like every recipe on FoodyPuzzle, it is 100% vegetarian.

The recipe makes 2 servings. Use the + and − buttons on the recipe card above to scale all ingredient quantities automatically.

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Healthy Jowar Chilla (Sorghum Veggie Pancake)

What you get in every serving

How I make it nicely

Make it your own