Looking for a quick, healthy, and delicious Indian breakfast or light dinner idea? This Instant Veg Chilla recipe is perfect for weight loss and busy mornings. Made without curd, soda, or Eno, this wholesome pancake uses only basic pantry ingredients like rice flour, gram flour (besan), and lots of fresh vegetables. It’s packed with fiber, protein, and essential nutrients — making it an ideal choice for health-conscious individuals and families.
This chilla is soft from inside and slightly crisp from the outside, with the goodness of seasonal veggies like carrots, cabbage, and spring onions. The best part? It’s ready in just 15 minutes and goes perfectly with a spicy mint-coriander chutney that you can make in minutes and store for days.
Whether you’re making it for breakfast, tiffin, or a quick lunch or dinner, this nutritious recipe is a great way to include more vegetables in your meals. Suitable for both kids and adults, it’s a go-to recipe when you want something tasty, light, and satisfying.
Try this once and it might just become your family favorite!
Instant Veg Chilla (No Curd, No Soda, No Eno)
Ingredients
For the Chilla:
- 1 small carrot finely sliced
- ½ cup cabbage shredded
- 2 spring onions chopped (green and white parts)
- 2 small onions thinly sliced
- 1 green chili finely chopped (optional)
- ½ cup rice flour
- ½ cup besan gram flour + ¼ cup more if needed
- Salt to taste
- 1 tsp red chili powder
- ¼ tsp roasted cumin powder
- 1 tsp coriander powder
- Water as needed
- Ghee or oil for greasing and cooking
For Mint-Coriander Chutney:
- 3 green chilies
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 2 garlic cloves
- ½ inch ginger
- 2 tbsp roasted peanuts or namkeen as a substitute
- ½ tsp roasted cumin powder
- ¼ tsp black salt
- Salt to taste
- ¼ cup fresh curd
Instructions
- Finely slice all vegetables and transfer them to a large bowl.
- Add rice flour, besan, red chili powder, salt, and mix well.
- Let it rest for 5-10 minutes so the veggies release water.
- Add roasted cumin powder and coriander powder. Adjust consistency with water.
- Heat a nonstick pan, grease lightly with ghee.
- Spread a ladleful of batter into a thin pancake.
- Cook on low heat till golden brown. Flip and cook the other side.
- For chutney, grind all chutney ingredients into a smooth paste.
- Serve hot chilla with chutney.
