Ragi Chilla Recipe — Crispy Millet Chilla in Under 10 Minutes

Ragi Chilla — Crispy Millet Chilla in Under 10 Minutes

Chilla is one of the easiest Indian breakfasts to make — and with Kiro's Ragi Chilla, Idli & Dhokla Premix, it takes less than 10 minutes from packet to plate. No soaking. No grinding. No fermentation. Just mix, pour, and cook.

This ragi chilla is naturally high in protein (13g per 100g), low in fat, and has zero added sugar — making it a perfect weekday breakfast for the whole family.

What You'll Need

Prep time: 3 minutes  |  Cook time: 6-8 minutes  |  Makes: 4-5 chillas

Step-by-Step Instructions

Step 1 — Mix the Batter

Take 60g of Kiro Ragi Premix in a bowl. Add 90ml of water gradually and whisk until smooth with no lumps. The batter should be thin and pourable — like dosa batter consistency. Add a pinch of salt and mix well.

Step 2 — Rest the Batter (2-3 minutes)

Let the batter sit for 2-3 minutes. This allows the ragi and besan to fully absorb the water and gives you a better spread on the tawa.

Step 3 — Heat the Tawa

Heat a flat non-stick tawa or iron tawa on medium heat. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the tawa is ready.

Step 4 — Pour and Spread

Add 1 tsp oil or ghee and spread it lightly. Pour a ladleful of batter in the centre and quickly spread it in a circular motion into a thin round — like making a dosa. Work fast, as ragi batter sets quickly on a hot surface.

Step 5 — Cook the First Side (about 2 minutes)

Cook on medium heat until the edges start lifting and the bottom turns golden brown. You'll see small bubbles appear on the surface — that's how you know it's ready to flip.

Step 6 — Flip and Finish (about 1 minute)

Flip the chilla carefully with a flat spatula. Cook the other side for about a minute until lightly crisp. Press gently with the spatula to ensure even cooking.

Step 7 — Serve Hot

Serve immediately with green chutney, tomato sauce, or fresh curd. Repeat with remaining batter — you'll get 4-5 chillas from 60g of premix.

Tips & Variations

For crispier chillas: Add 1 tbsp of finely chopped onion and a pinch of cumin seeds to the batter before cooking.

For stuffed chilla: Once the first side is almost done, add a thin layer of grated paneer or mixed vegetables on top before flipping.

For veggie chilla: Mix in grated carrot, finely chopped capsicum, or chopped spinach directly into the batter. Adds colour, nutrition, and crunch.

Batter consistency tip: Less water = thicker, pancake-style chilla. More water = thinner, crepe-style chilla. Adjust to your preference.

Nutrition Per Serve (30g premix)

Why Ragi Chilla?

Ragi (finger millet) is one of India's most nutrient-dense grains. It's naturally rich in calcium, iron, and fibre — and when combined with besan (chickpea flour), you get a complete protein source in a single chilla. Unlike regular besan chilla, this version adds the earthy nutrition of ragi without changing the familiar taste and texture your family already enjoys.

The Kiro premix is made with just three ingredients — rice flour, ragi flour, and besan. No preservatives, no added sugar, no artificial anything. One pack makes 8-10 chillas, 10-12 idlis, or 8-10 dhoklas.

Shop the Kiro Ragi Chilla, Idli & Dhokla Premix →