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Chillas or savoury pancakes made using besan flour, moong dal batter or millets is one of the most nourishing breakfasts to have on a busy day. Rich in protein, utterly sumptuous and thoroughly wholesome, a chilla can be paired with diverse chutneys that build flavour into its simple but delicious taste.
In fact, chutneys are one of the most crucial elements in an Indian kitchen. They bring flavour and balance to a plate full of food but also infuse the meal with so many vitamins and minerals which contribute to building a repast fuelled in micronutrients. Pairing breakfast chillas with chutneys is one of the best ways to complement the nutrient and flavour component of your chilla.
Classic Mint-Coriander Chutney
Breakfast demands fresh and rejuvenating flavours that energise the palate and your mood for a long day of work. Bring this brightness into your chilla meal with a vibrant mint-coriander chutney that is laced with the light spice of green chillies. Add lemon juice and just a little bit of curd to the chutney to bring an added oomph into it.
The chutney can be incorporated as a spread inside the chilla so keep it thick enough to be lathered all over the savoury pancake. Fold the chilla and have it as a flavourful roll on a busy morning. This chutney works best with the deep flavours of a moong dal or palak chilla.
Peanut Garlic Chutney
Roast fresh garlic and some peanuts in a small pan and once cooled prepare a spicy, dry chutney out of them. Season this generously with salt, cumin powder and lots of dried red chilli powder for the colour. Garlic is extremely good for the heart and boosts immunity.
Peanuts are a source of good fats and protein and release their natural oils which eliminates the need to add any excess oil to the recipe. Pair the peanut and garlic chutney with a simple vegetable or besan chilla. First, spread a spoonful of ghee over the warm chilla and then sprinkle the dry chutney lightly over the breakfast dish to complete this wholesome meal.
Green Tomato And Onion Chutney
A slightly tangier and mildly sweet option for those who prefer less spicy food, green tomato chutney can increase flavour without overcrowding the side dish with too many robust notes. Toss chopped green tomatoes in a tempering of oil, mustard, curry leaves and some red chilli powder.
Add onions and caramelise them slightly so they release a sweet touch into the chilla. Green tomatoes will bring essential vitamins into the chutney which can be paired with oats or ragi chillas to bring brightness into a relatively simply flavoured recipe.
Coconut Chutney
Make a classic gut-friendly coconut chutney by finely grinding freshly grated coconut with green chillies, cumin, garlic, ginger and some chana dal. The dal will bring a protein-rich element into the chutney while coconut will infuse it with healthy fats.
Light on the stomach and filled with a certain creamy density, coconut chutney can be paired with a plain chilla or a neer dosa-style chilla. Pour a tempering of mustard, urad dal, curry leaves and hing over the chutney for the full effect.
Spinach And Yoghurt Chutney
What works as both a dip and a chutney, this spinach and yoghurt mixture is rich in fibre, probiotics and antioxidants. Blend spinach and yoghurt together in a bright green mixture seasoned slightly with salt, pepper and smoked garlic.
On a busy morning, the aromas of smoked garlic flitting through the kitchen are sure to be quite heartening. Multigrain or paneer-stuffed chillas can be paired with this chutney designed to include some fibre into your morning meal.
