Small Banana
Lunch • India
How to Make Small Banana Chilla (Traditional & Healthy Version)
Small banana, or elaichi kela, is a beloved fruit across India, cherished for its natural sweetness and creamy texture. In many Indian households, especially in the South and West, small bananas are not only enjoyed as a snack but also transformed into delightful and nutritious dishes. One such popular lunch option is the Small Banana Chilla – a wholesome, easy-to-make Indian pancake that combines the goodness of ripe bananas with the fiber and nutrients of whole wheat atta and besan (gram flour). This chilla is not only filling but also a great way to include fruits in your meal. Small Banana Chilla is a favorite during festivals like Navratri or as a light lunch during hot summers, owing to its cooling and energizing properties. Its subtle sweetness, balanced with a hint of cardamom and the crunch of nuts, makes it a treat for all age groups. The dish is naturally vegetarian, can be made vegan, and offers a guilt-free indulgence for those tracking their calories. The use of minimal oil, whole grains, and nuts makes it a healthy, well-balanced Indian lunch, perfect for busy weekdays or as a special festive treat.
Ingredients(for 2 medium chillas (approx. 100g each))
- 2 medium Small banana (elaichi kela) (fully ripe)
- 1/2 cup Whole wheat flour (atta) (for healthy fiber)
- 2 tbsp Besan (gram flour) (adds protein & flavor)
- 1/4 cup Low-fat milk or plant milk (doodh or almond milk) - optional
- 1/2 tsp Green cardamom powder (elaichi)
- 1 tbsp Chopped walnuts (akhrot) - optional
- 1 tbsp Chopped almonds (badam) - optional
- 1 tbsp Jaggery powder (gud, optional) - optional
- 1/8 tsp Pinch of salt
- 2 tsp Ghee or cold-pressed oil (for shallow frying)
Instructions
- 1
Peel and mash the ripe small bananas in a large mixing bowl until smooth and lump-free.
3 minutes
Riper bananas yield better sweetness and texture.
- 2
Add whole wheat atta, besan, cardamom powder, and salt to the mashed banana. Mix well.
3 minutes
Sieve flours for a smoother batter.
- 3
Gradually add milk or plant milk to the mixture, whisking until you get a thick, pourable batter.
4 minutes
Adjust milk for batter consistency; it should be like dosa batter.
- 4
Stir in jaggery powder (if using), chopped walnuts, and almonds for added nutrition and crunch.
2 minutes
Roast nuts lightly before adding for enhanced flavor.
Why This Dish is Healthy
This Small Banana Chilla recipe is a healthy Indian lunch option due to its use of whole grains, minimal oil, and natural sweeteners. It’s low in saturated fat, provides balanced macros, and supports weight management. The combination of fruit, nuts, and whole wheat keeps you full longer and prevents unhealthy snacking, making it ideal for those watching their calories or aiming for a wholesome diet.
Small bananas are packed with dietary fiber, potassium, vitamin C, and vitamin B6, making them excellent for digestive and heart health. Whole wheat atta and besan provide complex carbohydrates and plant-based protein, helping in sustained energy release and muscle repair. Nuts like almonds and walnuts add healthy fats and micronutrients, while jaggery adds minerals like iron and magnesium. This dish contains minimal added sugar and is free from artificial preservatives.
Pro Tips
- 💡Tip 1: Use overripe bananas for maximum natural sweetness and soft texture.
- 💡Tip 2: Add a pinch of cinnamon for extra flavor and health benefits.
- 💡Tip 3: Serve chilla hot off the tawa for best taste and texture.
Storage & Serving
Store leftover chillas in an airtight container in the fridge for up to 24 hours. Reheat on a tawa before serving. Best enjoyed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
