Ragi Chilla: Nutritious, Delicious, and Made for Winter Comfort
When the winter chill sets in, there’s nothing more comforting than a warm, crispy chilla sizzling on the tawa. This Ragi Veg Chilla is packed with colorful veggies, spices, and the goodness of ragi — a powerhouse of nutrition that keeps you full and energized through the cold mornings. Soft inside, crisp outside, and bursting with flavor, it’s the perfect breakfast or light meal to cozy up with this season.
Table of Contents
What is Ragi Chilla?
Chilla (also spelled cheela) is a savory Indian pancake made from lentil or flour-based batter, mixed with spices and vegetables, then cooked on a hot tawa (griddle). It’s a popular breakfast or light meal across India because it’s quick to make, filling, and endlessly customizable.
When we talk about a “chilla for winter,” we mean a version that’s especially nourishing, warming, and suited to the colder months. Winter chillas often include:
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Warming spices like turmeric, cumin, and garam masala.
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Seasonal vegetables such as spinach (palak), carrots, and cabbage.
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Hearty flours like ragi (finger millet), besan (gram flour), or moong dal, which provide energy and keep you full longer.
These ingredients not only help the body stay warm but also boost immunity during winter. A winter chilla is both comfort food and nutrition in one — a crispy, wholesome dish that brings warmth to your mornings and coziness to your plate.
Main Ingredient of Ragi Chilla:
- 1 small onion – sliced
- 1 green chilli – finely chopped
- 1 tsp ginger-garlic – finely chopped or crushed
- ¼ cup capsicum – sliced
- ¼ cup cabbage – shredded
- ¼ cup carrot – grated
- ¼ cup palak (spinach) – sliced
- 2 tbsp coriander leaves – chopped
- 2 tbsp paneer – grated
- ½ cup ragi flour
- ½ cup gram flour (besan)
- Salt – to taste
- ½ tsp cumin seeds (jeera)
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp chaat masala
- ¼ tsp garam masala
- ¼ tsp cumin powder
- ¼ tsp amchur (dry mango powder)
- Water – as needed
What Is So Special About Ragi Chilla?
There’s something truly comforting about making a chilla on a cold winter morning — the sound of it sizzling on the tawa, the aroma of spices filling the kitchen, and the warmth it brings with every bite. But beyond comfort, winter chillas are special because they’re both nourishing and seasonal.
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Warming Ingredients: The mix of spices like turmeric, cumin, and garam masala naturally helps the body stay warm during cold days.
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Nutritious Flours: Using ragi (finger millet) or besan (gram flour) adds a dose of protein, iron, and fiber — perfect for boosting winter energy.
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Seasonal Vegetables: Fresh winter veggies like spinach, carrots, cabbage, and coriander not only add color and crunch but also supply essential vitamins for immunity.
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Comfort in Every Bite: Chilla is light yet satisfying, crispy on the outside and soft inside — making it an ideal breakfast, lunch, or evening snack.
In short, chilla for winter is more than just food — it’s a cozy, wholesome hug on a plate that nourishes both body and soul.
Meyer Pre-Seasoned Cast Iron Roti Tawa 26cm, Black
Quick and Easy Ragi Chilla:
One of the best things about chilla is how simple and fuss-free it is to prepare — even on busy winter mornings. There’s no long soaking, grinding, or fermenting required like other Indian breakfasts. You just mix, shape, and cook!
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One-bowl recipe: All you need is a single mixing bowl — combine your flours, chopped veggies, spices, and a bit of water to make the dough.
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No fancy equipment: Just a regular tawa or cast-iron pan does the job beautifully.
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Ready in minutes: Each chilla takes about 3–4 minutes to cook to golden perfection.
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Customizable: You can easily adjust the ingredients to what’s in your kitchen — no strict recipe needed.
In short, chilla is that perfect blend of taste, health, and convenience — the ideal go-to when you want something warm, nourishing, and ready in no time.
How to make
Mix the base:
In a large bowl, combine all the vegetables, grated paneer, and chopped herbs.
Add the flours and spices:
Add ragi flour, gram flour, and all the dry spices — salt, jeera, turmeric, chilli powder, coriander powder, chaat masala, garam masala, cumin powder, and amchur.
Form the dough:
Gradually add a little water (if needed) and mix everything well. The mixture should come together like a soft dough rather than a runny batter.
Shape the chilla:
Take a small portion of the dough, roll it into a ball, and place it on a greased cast iron tawa.
Spread evenly:
Gently press and spread the dough with your fingers to form a thin, round chilla.
Cook until golden:
Drizzle a few drops of oil around the edges and cook on medium flame until it turns golden brown on both sides.
Expert Tips
Adjust the consistency:
The dough should be soft but not sticky. If it’s too dry, add a spoonful of water; if too wet, sprinkle a little more flour.
Use a cast-iron tawa:
For that authentic flavor and crisp texture, a seasoned cast-iron tawa works best. It also retains heat beautifully on cold days.
Cook on medium flame:
High heat can burn the outside before the inside cooks properly. Medium heat ensures a golden, even crust.
Grease the tawa lightly:
A few drops of oil or ghee prevent sticking and enhance flavor — especially in winter when batter tends to dry quickly.
Add greens just before cooking:
If you’re using spinach, methi, or coriander, add them last so they stay fresh and don’t release too much moisture.
Serve hot and crisp:
Chillas taste best right off the tawa! If you need to reheat, use the tawa again instead of a microwave to keep them crisp.
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