Jowar Lauki Chilla
by Tarla Dalal

30 Jan 2025

This recipe has been viewed 54 times

jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla |

Jowar Lauki Chilla recipe - How to make Jowar Lauki Chilla

Method
For jowar lauki chilla

For jowar lauki chilla

To make {span class="bold1"}jowar lauki chilla recipe{/span}, in a deep bowl, combine all the ingredients together in a bowl along with 1½ cups of water.
Whisk well to make a lump free batter and keep aside for 5 to 10 minutes.
Heat a non-stick tava and pour a ladleful of batter on a hot on-stick tawa to make a 6 inch chilla
Use ½ tsp oil to cook the chilla on both sides until light golden brown in colour.
Repeat steps 3 and 4 with the remaining batter to make 7 more chillas.
Serve {span class="bold1"}jowar lauki chilla{/span} immediately.

Jowar Lauki Chilla recipe with step by step photos

like jowar lauki chilla recipe

jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla | then do try other healthy chilla recipes also:
- ponkh chilla recipe | healthy hurda pudla | ponk pancake |
- yellow moong dal paneer pudina chilla | healthy moong dal cheela | moong dal pancake

what is jowar lauki chilla recipe made of?

how to make jowar lauki chilla

To make jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla | in a deep bowl, add 1 cup jowar (white millet) flour. Jowar is a highly nutritious grain that is rich in fiber, protein, iron, and other essential nutrients. It is also gluten-free, making it a suitable option for people with celiac disease or gluten intolerance.
Add ½ cup grated bottle gourd (doodhi / lauki) , squeezed. Doodhi is naturally high in water content. If you add grated doodhi directly to the batter, it will release a lot of water while cooking, making the chilla soggy and difficult to handle.
Add ¼ cup finely chopped coloured capsicum. Capsicum can add a bit of crunch to the chilla, providing a contrast to the soft texture of the lauki (bottle gourd).

Add 2 tbsp semolina (rava / sooji). Semolina adds a slight coarseness to the batter, which contributes to a crispier texture on the surface of the chilla. It provides a pleasant contrast to the softer interior.
Add 2 tbsp fresh curd (dahi).
Add 2 tsp ginger-green chilli paste. It adds a punch of flavor to the chilla. Ginger contributes a warm, slightly pungent and sweet note, while green chilies bring in some heat and a fresh, herbaceous flavor. Together, they create a well-rounded and vibrant taste.
Add salt to taste
Add 1½ cups of water.

Whisk well to make a lump free batter.
Keep aside for 5 to 10 minutes.
Heat a non-stick tava and pour a ladleful of batter.
Spread it evenly to make a 6 inch chilla.
Use ½ tsp oil to cook the chilla on both sides until light golden brown in colour.

Repeat steps 3 and 4 with the remaining batter to make 7 more chillas.
Serve jowar lauki chilla recipe | doodhi jowar chilla for constipation in post surgery diet | healthy doodhi jowar chilla | immediately.

pro tips to make jowar lauki chilla

Resting the batter for 10 to 15 minutes can allow the flavors to meld, which can enhance the taste and texture.
A squeeze of lemon juice or a small amount of curd added to the batter can give it a slight tang, enhancing the overall taste.
You can add other finely chopped vegetables like carrots, French beans or onions to the batter for added nutrition and flavor.

Nutrient values per chilla