Introduction

Hello, I’m Ajay Chopra, and today, I’m thrilled to share a recipe that’s not only nutritious but also incredibly delicious - the High Protein Chilla Recipe. This dish holds a special place in my heart as it reminds me of my early days as a chef when I experimented with various ingredients to create a balanced and flavorful meal. The chilla, a type of savory pancake, is packed with proteins and is perfect for a wholesome breakfast or a light snack.

I remember the first time I made this recipe; it was an attempt to combine different lentils and rice to create something that was both tasty and healthy. The result was a crispy, flavorful chilla that quickly became a favorite in my household. This recipe is versatile, allowing you to add various toppings like paneer, chopped capsicum, or even sprouts to enhance its nutritional value.

Ingredients of High Protein Chilla

• 1/2 cup chana dal (split chickpeas)

• 1/2 cup masoor dal (red lentils)

• 1/2 cup moong dal (split green gram)

• 1/2 cup urad dal (split black gram)

• 1/2 cup green moong dal (whole green gram)

• 1/4 cup rice

• 2 green chilies, chopped

• 1/4 cup chopped coriander leaves

• 1/2 tsp asafoetida (hing)

• 1 inch ginger, chopped

• Salt to taste

• Water as needed

• 2 tbsp oil or ghee

• 1 tsp red chili powder

• 1 tbsp grated garlic

Instructions of High Protein Chilla

1.  Soak the Ingredients

Soak chana dal, masoor dal, moong dal, urad dal, green moong dal, and rice in water overnight. Do not soak the peanuts.

2.  Prepare the Batter

In the morning, drain the soaked lentils and rice. Add them to a blender along with green chilies, chopped coriander, asafoetida, ginger, and salt. Grind to a smooth batter. Add a little water if needed to achieve a thick consistency.

3.  Adjust the Batter Consistency

Ensure the batter is thick but flowing. Add water as needed to get the right consistency.

4.  Make Garlic and Chili Oil

Grate the garlic and mix it with red chili powder and a little oil. This will be used for spreading on the chilla.

5.  Prepare the Pan

Heat a non-stick pan on medium heat. Once hot, sprinkle a few drops of water to cool it slightly, then wipe it clean.

6.  Spread the Batter

Pour a ladleful of batter onto the pan and spread it thinly to form a circle, similar to a dosa.

7.  Cook the Chilla

Drizzle a little oil or ghee around the edges and on top of the chilla. Spread the garlic and chili oil mixture over the chilla.

8.  Add Toppings

Grate some paneer or cheese over the chilla. Cook until the edges start to brown and the chilla becomes crispy.

9.  Serve the Chilla

Once crispy, remove the chilla from the pan. Serve hot with mint chutney, tomato ketchup, or yogurt.

About the Recipe

The High Protein Chilla Recipe is a powerhouse of nutrition, combining different types of lentils and rice to provide a complete protein profile. Lentils like chana dal, masoor dal, moong dal, urad dal, and green moong dal are soaked overnight, making them easier to grind into a smooth batter. This mixture is then cooked to perfection, resulting in a crispy yet tender chilla that is bursting with flavors.

To make the chilla even more exciting, I like to add a garlic and chili oil mix, which gives it a spicy kick and a beautiful aroma. The addition of grated paneer or cheese makes it appealing to kids, ensuring they get their dose of protein in a fun and tasty way. This recipe is perfect for those busy mornings when you need a quick, nutritious meal to start your day right.

Cooking Tips

1. Soak the Lentils and Rice Overnight: This ensures they are soft enough to grind smoothly, resulting in a perfect batter.

2. Consistency of the Batter: The batter should be flowing but not too thin. If it’s too thick, the chilla won’t spread properly; if too thin, it won’t hold together.

3. Use a Non-Stick Pan: This makes it easier to cook the chilla without sticking and ensures an even, crispy texture.

4. Adjust the Heat: Start with a hot pan, then reduce to medium heat. This prevents the chilla from burning and ensures it cooks evenly.

5. Customize Toppings: Feel free to add your favorite toppings like grated cheese, chopped vegetables, or even gunpowder spice mix to suit your taste.

Pairing Guide

The High Protein Chilla pairs wonderfully with a variety of condiments and sides:

1. Mint Chutney: The freshness of mint complements the spiciness of the chilla.

2. Tomato Ketchup: A favorite among kids, adding a sweet and tangy flavor.

3. Yogurt: A dollop of yogurt on the side adds a creamy texture and cools down the spiciness.

4. Pickles: Any Indian pickle, especially mango or lime, adds an extra zing to the chilla.

5. Green Salad: A light, crunchy salad provides a fresh contrast to the rich flavors of the chilla.

Frequently Asked Questions

1.  What makes this High Protein Chilla Recipe high in protein?

This recipe uses a combination of different lentils and rice, which together provide a complete protein profile. Lentils are naturally high in protein, making this chilla an excellent source of plant-based protein.

2.  Can I use other types of lentils for this recipe?

Yes, you can experiment with other lentils like toor dal or black gram. However, the texture and taste might vary slightly.

3.  How long should I soak the lentils and rice?

Soak the lentils and rice overnight for the best results. If you’re short on time, soaking for at least 4-6 hours can work as well.

4.  Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses lentils and rice without any wheat-based ingredients.

5.  Is it necessary to add garlic and chili oil?

No, it’s not necessary. However, the garlic and chili oil add a wonderful flavor and aroma to the chilla. You can skip it or replace it with any other seasoning of your choice.

6.  How can I make the chilla crispier?

Ensure the batter is of the right consistency and spread it thinly on the pan. Cooking on medium heat and using a non-stick pan also helps in achieving a crispier chilla.

7.  Can I store the batter for later use?

Yes, you can store the batter in an airtight container in the refrigerator for up to 2 days. Stir well before using.

8.  What other toppings can I add to the chilla?

You can add various toppings like chopped onions, tomatoes, bell peppers, grated carrots, or even leftover cooked vegetables.

9.  Can I make this chilla in advance?

The chilla is best enjoyed fresh and crispy. However, you can prepare the batter in advance and make the chilla just before serving.

10.  Is this recipe suitable for children?

Yes, this High Protein Chilla Recipe is suitable for children. You can adjust the spiciness according to their preference and add toppings like cheese to make it more appealing.