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Quinoa Chilla
Lunch • India
How to Make Quinoa Chilla (Traditional & Healthy Version)
Quinoa Chilla is a modern twist on the beloved Indian chilla, traditionally made with besan (gram flour). This nutritious recipe incorporates quinoa, a high-protein seed, making it ideal for health-conscious individuals. Chilla is a staple in many Indian households, especially in North India, where it is often enjoyed for breakfast or lunch. The addition of quinoa not only enhances the protein content but also lends a subtle nutty flavor and a soft texture, perfect for those seeking a wholesome meal. The dish is light and easy to digest, making it suitable for both adults and children. With vibrant spices, fresh vegetables, and a touch of ajwain (carom seeds), Quinoa Chilla brings together traditional flavors with contemporary nutrition. It is commonly served with green chutney or dahi (curd) and is a favorite during festivals like Holi and Diwali, when families seek healthier snacking options. Quinoa Chilla is a delicious way to add variety to your daily Indian meal plan, supporting your fitness and wellness goals.
Ingredients(for 1 medium chilla per person)
- 1/2 cup Quinoa (washed and soaked)
- 1/2 cup Besan (gram flour) (for binding)
- 1 small Onion (finely chopped (pyaz))
- 1 small Tomato (finely chopped (tamatar))
- 1 Green chili (finely chopped (hari mirch))
- 2 tbsp Coriander leaves (finely chopped (dhaniya))
- 1/2 tsp Ajwain (carom seeds)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 1 tbsp Oil (for greasing tawa)
- as needed Water (to make batter)
Instructions
- 1
Wash and soak quinoa for 2 hours. Drain and blend into a smooth paste using a little water.
5 minutes
Ensure quinoa is soaked well for easy blending.
- 2
In a mixing bowl, combine quinoa paste, besan, chopped onion, tomato, green chili, coriander leaves, ajwain, turmeric, and salt.
5 minutes
Mix thoroughly to avoid lumps in the batter.
- 3
Gradually add water to form a smooth, pourable batter. The consistency should be similar to dosa batter.
2 minutes
Do not make the batter too runny; it should spread easily.
- 4
Heat a tawa (griddle) and lightly grease with oil. Pour a ladleful of batter, spread gently into a circle.
3 minutes
Spread batter evenly for uniform cooking.
Why This Dish is Healthy
This dish combines ancient Indian culinary wisdom with modern superfoods. Quinoa is rich in protein, fiber, and essential minerals, while besan offers iron and magnesium. By including vegetables and spices, Quinoa Chilla boosts immunity, supports weight management, and keeps you full longer. It is diabetic-friendly and ideal for fitness enthusiasts.
Quinoa Chilla is packed with complete protein thanks to quinoa, making it an excellent vegetarian option. Besan adds additional protein and fiber, while fresh vegetables provide vitamins A and C. Ajwain aids digestion, and turmeric acts as an anti-inflammatory. The recipe is low in saturated fat and can be made with minimal oil, making it suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Soak quinoa properly to ensure a smooth batter.
- 💡Tip 2: Add a pinch of hing (asafoetida) for extra digestive benefits.
- 💡Tip 3: Use a non-stick tawa to minimize oil usage and prevent sticking.
Storage & Serving
Store leftover chilla in an airtight container in the refrigerator for up to 2 days. Reheat on tawa for best taste; avoid microwaving to retain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
