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Methi ka chilla
Geeta Biswas
Methi ka chilla
Those who are diabetic they search for healthy and suitable recipe. Here I made chilla with Fenugreek leaves on iron griddle.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Served As
Breakfast
,
Dinner
,
Lunch
Recipe Cuisine Type
Asian
,
Homestyle Cooking
,
Indian
Servings
2
Calories
114
kcal
Equipment
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer
Glass Battery Operated LED Flameless Candles with Remote
Multi-function Stainless Steel Finish with Timer - Toast, Bake, Broil
Compact Masticating Slow Juicer, Cold Press Juice Extractor
Ingredients
1x
2x
3x
½
bowl
Fenugreek
chopped
2
tbsp
gram flour
2
tbsp
rice flour
2
tbsp
semolina
½
teaspoon
Fenugreek powder
Salt
to taste
Oil
as needed
Instructions
Take a mixing bowl add gram flour, rice flour, semolina, Fenugreek powder, salt and chopped Fenugreek leaves.
Mix with water to make a thin batter. Heat iron tawa apply oil to grease.
Then pour the batter and spread as much you like. Turn other side. See how it is done.
Serve with coriander leaves chutney or what ever you like
Video
Notes
Also See:
Makki Ka Chilla Recipe | Corn Chilla
Moong Chilla Roll
Makki Ka Chilla
Nutrition
Calories:
114
kcal
Carbohydrates:
22
g
Protein:
4
g
Fat:
1
g
Saturated Fat:
0.1
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
0.2
g
Sodium:
6
mg
Potassium:
106
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
4
IU
Vitamin C:
0.03
mg
Calcium:
9
mg
Iron:
1
mg
Keyword
fenugreek
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