Ragi Chilla — Crispy Millet Chilla in 15 Minutes
Chilla is one of the easiest Indian breakfasts to make — and with Kiro's Ragi Chilla, Idli & Dhokla Premix, it takes about fifteen 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 good weekday breakfast for the whole family.
What You'll Need
| Ingredient | For 3 chillas (3 servings) |
|---|---|
| Kiro Ragi Premix | 100g |
| Water | 120ml |
| Salt | 1 pinch |
| Oil or Ghee (per chilla) | 1 tsp |
Prep time: 5 minutes | Cook time: 9-10 minutes | Makes: 3 chillas
A full 300g pack makes 8-10 chillas — about 30g of premix per chilla, which is one 30g serving.
Step-by-Step Instructions
Step 1 — Mix the Batter
Take 100g of Kiro Ragi Premix in a bowl. Add 120ml 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 (5 minutes)
Let the batter sit for 5 minutes. This allows the ragi, rice flour and besan to fully absorb the water and gives you a better spread on the tawa. A well-rested batter spreads thinner — if your first chilla tears, give the bowl another two minutes.
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 the remaining batter — 100g of premix gives you three chillas.
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.
Want it thicker? Hold the batter at 100ml of water instead of 120ml, pour without spreading, and you have a ragi uttapam.
Common Questions
How many chillas does one pack make? A 300g pack makes 8-10 chillas, which is 8-10 servings of 30g each. This recipe uses 100g and gives you three.
Can I make ragi chilla without besan? Not with this premix — besan is one of its three ingredients, alongside rice flour and ragi flour. It is what binds the chilla, since ragi has no gluten of its own.
Can I keep the batter? Yes, up to 24 hours in the fridge. It thickens as it sits, so loosen with a splash of water before cooking.
Why does my chilla stick to the tawa? Either the pan was not hot enough when the batter went on, or it was not greased. Test with a few drops of water first — they should sizzle away instantly.
Nutrition Per Serve (30g premix)
| Nutrient | Per Serve (30g) |
|---|---|
| Energy | 106 kcal |
| Protein | 3.94g |
| Total Carbohydrate | 21.62g |
| Total Sugars | 0.29g |
| Total Fat | 0.38g |
| Cholesterol | 0mg |
| Sodium | 35.46mg |
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.
One pack, ten dishes
The same premix makes idli, dhokla, uttapam, appe, pancakes, waffles, pizza, idli fry and tacos. All ten recipes, with a batch calculator and tick-off steps, are in The Ragi Cookbook.
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