High Protein Chilla Recipe

High Protein Chilla Recipe

30 Mins
6-7 People
7 Hours



Growing up, I always had a fondness for savory pancakes, but as I became more health-conscious, I started looking for nutritious alternatives. That's when I stumbled upon the High Protein Chilla recipe. It was like discovering a hidden gem in the realm of healthy cooking. The first time I tried it, I was amazed by how delicious and satisfying it was, all while being packed with protein and nutrients. Since then, High Protein Chilla has become a staple in my diet, not only for its health benefits but also for its versatility and delicious taste.




Recipe of High Protein Chilla


Portion Servings: 6-7 servings
Preparation Time: 7 hours
Cooking Time: 30 minutes
Calories: 193 kcal per portion





Dals (all soaked):

  • ¼ cup Chana dal
  • ¼ cup Masoor dal
  • ¼ cup Moong dal
  • ¼ cup Urad dal
  • ¼ cup Green moong
  • ¼ cup Rice
  • 2 tbsp Peanuts
  • 2 pcs Green chilli
  • 2 tbsp Coriander, chopped
  • ½ tsp Hing (Asafoetida)
  • ½ tbsp Ginger, chopped
  • 1 tsp Salt
  • Water, as required
  • 1 tbsp Ghee

For Garlic and Chili Spread:

  • 3-4 cloves Garlic
  • ½ tsp Salt
  • 1 tsp Red chilli powder
  • 1 tbsp Oil

For Garnish and Serving:

  • 100 gms Paneer
  • 1 tbsp Oil
  • Mint chutney and ketchup for serving





Step 1: Soaking the Dals

  1. Wash and soak all dals overnight to soften them.

Step 2: Preparing the Chilla Batter

  1. In a mixer jar, blend soaked dals, rice, peanuts, green chillies, chopped coriander, hing, chopped ginger, and salt. Add water as needed to make a thick batter.

Step 3: Preparing Garlic and Chili Spread

  1. Grate garlic and mix with salt, red chilli powder, and oil to make a flavorful spread.

Step 4: Making the Mixed Dal Chilla

  1. Heat a non-stick pan, pour a ladleful of batter, spread it thinly.
  2. Apply ghee and the prepared garlic-chilli mixture on the chilla.
  3. Cook until crispy and golden brown on medium-low flame.

Step 5: Adding Paneer and Serving

  1. Grate fresh paneer over half of the cooked chilla.
  2. Fold the chilla in half to cover the paneer.
  3. Transfer to a serving plate.

Step 6: Serving with Accompaniments

  1. Serve hot with mint chutney and ketchup for a delightful breakfast experience.




About the Recipe


High Protein Chilla is a nutritious and flavorful pancake made with gram flour (besan) and a variety of ingredients such as vegetables, herbs, and spices. It is high in protein, thanks to the gram flour, making it an excellent option for vegetarians and anyone looking to increase their protein intake. This versatile dish can be customized with different fillings and toppings, making it perfect for breakfast, lunch, or a light dinner.



Cooking Tips


  1. Batter Consistency: Ensure the batter has a pourable consistency, similar to pancake batter. Add water gradually to achieve the right consistency.
  2. Vegetable Variation: Experiment with different vegetables like spinach, grated carrots, bell peppers, or onions to add flavor and nutrition to your chilla.
  3. Cooking Temperature: Cook the chilla on medium heat to ensure even cooking without burning.
  4. Flip Carefully: Wait until the edges of the chilla start to lift before flipping it over. Use a spatula to gently flip the chilla to avoid breakage.
  5. Serve Hot: High Protein Chilla is best enjoyed hot off the pan. Serve it with chutney, yogurt, or your favorite dipping sauce for added flavor.



Pairing Guide


  • Green Chutney: Serve High Protein Chilla with a side of spicy green chutney for a burst of flavor.
  • Yogurt: Enjoy the chilla with a dollop of creamy yogurt and a sprinkle of chaat masala for a refreshing twist.
  • Fresh Salad: Pair High Protein Chilla with a fresh salad of cucumber, tomatoes, and onions tossed in lemon juice for a light and nutritious meal.




Frequently Asked Questions about High Protein Chilla


  1. Is High Protein Chilla gluten-free?
    • Yes, High Protein Chilla can be made gluten-free by using gluten-free flour or besan made from chickpeas.
  2. Can I make High Protein Chilla without eggs?
    • Yes, High Protein Chilla can be made without eggs by using gram flour (besan) as the main ingredient and skipping the eggs in the batter.
  3. How can I increase the protein content of High Protein Chilla?
    • You can increase the protein content of High Protein Chilla by adding ingredients like tofu, paneer, or grated cheese to the batter.
  4. Is High Protein Chilla suitable for weight loss?
    • Yes, High Protein Chilla can be included in a weight loss diet as it is low in calories and high in protein, which helps in keeping you full for longer.
  5. Can I make High Protein Chilla ahead of time?
    • Yes, you can prepare the batter for High Protein Chilla in advance and store it in the refrigerator. Cook the chilla just before serving for the best taste and texture.
  6. What type of flour is used to make High Protein Chilla?
    • High Protein Chilla is typically made with gram flour (besan), which is high in protein and gluten-free.
  7. Can I freeze High Protein Chilla?
    • Yes, you can freeze cooked High Protein Chilla for later use. Place parchment paper between each chilla to prevent them from sticking together, then store them in an airtight container in the freezer.
  8. How long does High Protein Chilla last in the refrigerator?
    • Cooked High Protein Chilla can be stored in the refrigerator for up to 3-4 days. Reheat them in a pan or microwave before serving.
  9. Can I use whole wheat flour instead of gram flour for High Protein Chilla?
    • While gram flour is traditionally used to make High Protein Chilla, you can experiment with whole wheat flour for a different flavor and texture.
  10. What is the best way to reheat leftover High Protein Chilla?
    • Reheat leftover High Protein Chilla in a pan over medium heat until warm and crispy. Alternatively, you can microwave them for a few seconds until heated through.