Healthy Methi Ka Chilla (Fenugreek Pancakes): A Delicious and Diabetic-Friendly Indian Breakfast

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Methi chilla
Crispy golden vegetable fritters served with green chutney on a rustic black plate. Perfect for snacks or tea time.

4.25 from 4 votes
AsianHomestyle CookingIndian

About Healthy Methi Ka Chilla (Fenugreek Pancakes): A Delicious and Diabetic-Friendly Indian Breakfast

Awaken your taste buds with the vibrant flavors of Methi Ka Chilla (Fenugreek Pancakes)! These savory and nutritious pancakes are a delightful way to start your day or enjoy a healthy snack.
Made with fresh fenugreek leaves, wholesome flours, and a fragrant blend of spices, these gluten-free and diabetic-friendly delights are surprisingly quick and easy to whip up.
Savor the earthy goodness of these flavorful pancakes with a dollop of cool yogurt or your favorite chutney for a truly satisfying and wholesome meal.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Calories114 kcal
Serves2
Served AsBreakfastDinnerLunch
Recipe TasteSalty

Ingredients
 

Dry Ingredients

Wet Ingredients

For Cooking

  • Oil as needed
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Instructions
 

  • In a mixing bowl, combine the gram flour, rice flour, semolina, ground fenugreek, and salt.
  • Add the chopped fresh fenugreek leaves to the dry ingredients.
  • Gradually add water to the mixture, whisking constantly to form a smooth, thin batter. The batter should be pourable but not too watery.
  • Heat a lightly oiled griddle or tawa over medium heat. A well-seasoned cast iron tawa works best for making chillas.
    Methi chilla
  • Pour a ladleful of batter onto the hot tawa and spread it quickly in a circular motion to form a thin pancake. Using the back of the ladle helps create an even layer.
  • Drizzle a little oil around the edges of the chilla. Cook for 2-3 minutes, or until the edges start to lift and the underside is golden brown.
    Golden vegetable omelette cooking on a black pan with herbs and vegetables.
  • Carefully flip the chilla and cook the other side for another 1-2 minutes, or until golden brown and cooked through.
  • Serve the methi ka chilla hot with your favorite chutney, a dollop of yogurt, or a side of fresh fruit.
    Methi chilla

Recipe Notes

Expert Tips

  • For extra crispy chillas, use a well-seasoned cast iron skillet.
  • Don't overcrowd the pan. Cook chillas in batches for even browning.
  • Adjust the batter consistency by adding more water or flour as needed. A slightly thicker batter will yield softer chillas.

Storage Instructions

  • Store leftover chillas in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a dry skillet over medium heat, or in the microwave.

Also See

Recipe Video

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Recipe Nutrition

Calories: 114kcalCarbohydrates: 22gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 6mgPotassium: 106mgFiber: 2gSugar: 1gVitamin A: 4IUVitamin C: 0.03mgCalcium: 9mgIron: 1mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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