Drumstick leaves Chilla / Pancake

 Ingredients

1 cup besan (gram flour)

½ cup finely chopped moringa (drumstick) leaves

1 small onion, finely chopped (optional)

 1 green chili, finely chopped

1 tsp cumin seeds (jeera)

½ tsp turmeric pdr

Salt, to taste

¼ tsp ajwain (carom seeds) (helps digestion)

 ¾ cup water (adjust for a smooth, pourable batter)

1 tbsp curd (optional) – adds softness and tang

Oil or ghee, for cooking

 

Preparations

In a mixing bowl, add besan, turmeric, ajwain, jeera, and salt.

Slowly pour in water while whisking to form a smooth, lump-free batter.

Stir in chopped moringa leaves, onion, and green chili.

If using curd, mix it in now for a softer chilla texture.

If using curd, mix it in now for a softer chilla texture

 Grease a non-stick tawa or iron pan with a few drops of oil or ghee.

Once hot, pour a ladleful of batter and spread it in a circular motion (like a dosa).

 Drizzle a little oil around the edges.

Cook on medium flame for 2–3 minutes per side until golden and crisp.

Flip and cook the other side till lightly browned.

 Serve immediately with mint chutney, curd, or a light tomato-onion chutney for a wholesome breakfast.

TIPS-

• Replace besan with moong dal batter for extra protein.

• Add grated carrot or beetroot for more colour and nutrients.

• For a crispier version, mix a spoon of rice flour into the batter.

• You can also air-fry small pancake versions as healthy snacks.

 

 

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