By Akshara
October 23, 2025
Quinoa chilla is a smart choice for breakfast or lunch when you want something nutritious but not too heavy. It’s made with soaked quinoa and basic spices, cooked like a savoury pancake. Every bite brings you protein, fibre, and a clean, home-style flavour.
½ cup quinoa (soaked for 4–5 hours) 2 tbsp besan 1 green chilli (chopped) ½ inch ginger (grated) ½ small onion (finely chopped) ¼ tsp turmeric ¼ tsp ajwain Salt to taste Water as needed 1 tbsp oil Fresh coriander
Drain the soaked quinoa and grind it with a little water to form a smooth batter.
Add besan, chopped onion, green chilli, ginger, turmeric, ajwain, and salt. Mix well. Add water if the batter feels too thick.
Heat a tawa and brush it with a few drops of oil. Pour a ladleful of batter and spread it gently.
Cook on medium heat till the bottom turns golden. Flip and cook the other side till done.
Repeat for the remaining batter. Add oil as needed for each chilla.
Serve hot with green chutney or curd on the side for a balanced meal.