Go Back

Poha Chilla

A healthy, light and easy Indian vegetarian breakfast pancake made with flattened rice (poha), semolina and vegetables — nutritious, gluten-free and beginner-friendly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 chillas
Course: Breakfast, Snack
Cuisine: Indian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup thick poha (flattened rice)
  • 1/2 cup sooji / semolina
  • 1/2 cup fresh curd (yogurt) can substitute with water for vegan version
  • 1/2 to 1 cup water to adjust batter consistency
  • 1 small onion, finely chopped
  • 1/2 capsicum, finely chopped (optional)
  • 1 tomato, finely chopped (optional)
  • 1–2 tbsp fresh coriander leaves, chopped
  • 1/2 tsp salt (or to taste)
  • oil or ghee for cooking as needed

Equipment

  • non-stick pan or tava

Method
 

  1. Rinse the thick poha under water and drain. Let it sit for a few minutes so it softens slightly.
  2. In a blender or mixer jar, combine the softened poha, semolina and curd. Add about 1/2 cup water and blend into a smooth batter. If needed, add a little more water to get a medium-thick pouring consistency.
  3. Transfer the batter to a mixing bowl. Add chopped onion, capsicum (if using), tomato (if using), coriander leaves and salt. Mix well.
  4. Heat a non-stick pan or tava over medium heat. Lightly grease it with a little oil or ghee.
  5. Pour a ladleful of batter onto the pan and spread gently into a circle (like a thick pancake rather than thin dosa).
  6. Cook on medium-low heat until the edges start to lift and the bottom turns golden brown. Drizzle a little oil or ghee around the edges.
  7. Flip carefully and cook the other side until golden brown and cooked through.
  8. Remove from pan and serve hot with chutney or a light yogurt dip.

Notes

You can add grated carrot or finely chopped vegetables for extra fiber and vitamins. For vegan version skip curd and use water instead. Serve hot for best taste.