Ragi and Jowar Chila

With all the superfoods and healthy alternatives becoming much easier to procure, we decided to go back to some Indian basics. Ragi and Jowar flour, common Indian household names, I personally shied away from for the longest time. (Blame inexperienced taste buds.) Breakfast was an upgrade from the regular besan chila to a ragi and jowar version of it.

Another Ragi Flour favourite here.

Ragi and Jowar Chila

Ragi and Jowar Chila

Ingredients

  • Ragi Flour – 1/2 cup
  • Jowar Flour – 1/2 cup
  • Onion, chopped – 1 small
  • Tomato, chopped – 1 small
  • Green Chilly, finely chopped – 1 small
  • Coriander leaves, chopped – a handful
  • Red chilly powder – 1/4 tsp
  • Asafoetida powder – a pinch
  • Ajwain seeds – 1/2 tsp
  • Baking Powder – 1/4 tsp
  • Curd – 1 tbsp
  • Water – to mix
  • Oil – to cook

Method

  • Sieve Ragi and Jowar Flour in a bowl, add curd and water.
  • Add asafoetida powder, baking powder, salt, and red chilly powder. Mix well to make a smooth paste.
  • Set aside for 10 minutes.
  • Put in the mixture, chopped onions, tomatoes, chilly and fresh coriander leaves.
  • Heat a teaspoon of oil on a non-stick pan, pour a spoonful of mixture and spread lightly. Sprinkle some oil and let the chila set.
  • Flip it on the other side and cook till crispy.
  • Serve hot with fresh coriander chutney.