Tasty Meetha Chilla Variations You Can Try At Home

Chilla has been a classic part of the Indian breakfast, and meetha chilla is something many people grew up eating with joy. It is made using a basic mix of atta or besan, mixed with jaggery and cooked like a pancake. It is versatile and easy to twist, so you can add fruits, nuts, or stuff it with sweet fillings depending on what you are craving. Additionally, it works both as a post-meal dessert and as a snack that kids never say no to. From a simple banana version to a rich khoya one, this article explores a few different styles that you can try at home.

Banana Meetha Chilla

If you have ripe bananas lying around, banana meetha chilla can be made quickly. Start by mashing one or two bananas in a bowl. Mix in some wheat flour, jaggery syrup, a pinch of salt, and a little cardamom powder for aroma. Add water slowly to make a smooth batter. Heat a tava, grease it lightly with oil or butter, and pour a ladleful of the batter in a circular shape. Cook it on low heat until both sides turn golden brown. The banana gives a natural sweetness, and adding a spoonful of ghee on top while serving makes it even tastier.

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Coconut And Jaggery Infused Chilla

This chilla has a rich flavour of coconut and jaggery, making it perfect for festive mornings. First, make a mixture of fresh grated coconut, crumbled jaggery, and cardamom powder. Let the jaggery melt slightly and blend with the coconut. Then, make a simple wheat flour batter. Pour the batter into a pan, cook one side slightly, and add a spoonful of the coconut-jaggery mix in the centre. Fold the chilla over and press lightly. Let it cook till it turns golden. The melted jaggery and coconut inside give a nice chewy texture and deep taste. This one feels like a warm, sweet parcel

Also Read: Stuffed Moong Dal Chilla Ideas For A Filling Lunchbox Meal.

Stuffed Khoya Chilla

This version turns a simple chilla into a dessert. Khoya, known for adding depth of flavour, is cooked with sugar, chopped nuts, and a bit of cardamom until it becomes soft and slightly golden. Let the mixture cool. Meanwhile, make a batter with wheat flour and jaggery syrup. On a hot pan, cook the chilla from one side, flip it, and then add the khoya mixture in the middle. Fold the chilla and cook both sides well. This stuffed chilla is rich and best served warm. You can sprinkle some chopped pistachios on top to add extra crunch before serving. It’s great for special occasions or when guests are over.

Mongo Meetha Chilla

Mango season calls for something special, and this version brings out the fruit’s full sweetness. Blend some ripe mango pulp with jaggery and add it to your wheat flour batter. You can also add a pinch of nutmeg or cardamom. The batter should be smooth but not too watery. Pour it on a hot pan and cook it like any chilla. The mango gives a soft texture and lovely yellow colour. These chillas taste great on their own, or you can serve them with a spoonful of cream or fresh mango slices. It’s a seasonal treat that’s quick and satisfying.

Image Credits: Wikimedia Commons

Oats and Honey Chillla

To add a healthy twist to your chilla, consider using powdered oats and honey instead of jaggery. To prepare it, start by grinding the oats to a fine flour, then mix with milk, mashed banana (optional), and a spoonful of honey. Let it sit for 10 minutes so the oats soften. Cook the chilla on a non-stick pan using a little ghee. It won’t be as crisp as the regular one, but the flavour is rich and wholesome. You can top it with chopped fruits, more honey, or some roasted nuts. This one works well as a light breakfast or a pre-workout snack.