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Barnyard Millet and Bottle Gourd Chilla

Start your day on the right note with a healthy, gluten free breakfast in the form of a Barnyard Millet and Bottle gourd chilla. It's heart-healthy, low GI and low carb - perfect for the whole family!
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Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Author: Poonam

Ingredients

  • 1/2 cup 100% Organic Barnyard Millet Flakes
  • 1 cup grated Bottle gourd
  • 2 tbsp Chickpea flour / Besan
  • 1 green chilly
  • 1/2 inch Ginger piece
  • 1 tsp of white Sesame seeds
  • 1/4 tsp Carom seeds
  • 1/4 tsp roasted cumin powder
  • Salt to taste
  • 2 tsp Ghee

Instructions

  • Dry roast the barnyard millet flakes in a heated pan for 2-3 minutes on a low to medium flame till it starts turning brown.
  • Pulse the roasted Barnyard millet in a grinder to obtain a coarse powder. Keep aside. Also grind green chilly and ginger to a paste.
  • Peel and grate a small bottle gourd .
  • In a mixing bowl, add the grated bottle gourd , powdered barnyard millet , cumin powder , carom seeds, ginger chilly paste. and salt .
  • Using water as required, mix all the ingredients together to make a dough. Since the dough was a little crumbly, I added 2 tbsp of chickpea flour to bind everything together.
  • Now take a portion of the dough and using your fingers spread the dough to a round flat bread . Use a little water to seal the edges . Sprinkle sesame seeds over the chilla and press it lightly so that it sticks well.
  • Heat a non stick skillet and drizzle a few drops of ghee. Cook the chilla from both sides on a low to medium flame until crispy and golden brown in colour. You can add some more ghee in the process.
  • Remove the chilla on to a serving plate. Add a dollop of home made butter over it and serve hot with pickle of your choice or just like that.