If you've been making the same besan chilla every morning and are looking for something healthier without sacrificing that satisfying crunch — meet the ragi chilla.
Ragi chilla is essentially a savoury Indian pancake made with finger millet flour and besan (chickpea flour). It's the kind of breakfast that sounds fancy but takes less time to make than a cup of chai.
What Makes Ragi Chilla Different From Regular Besan Chilla?
Regular besan chilla is already a solid breakfast — it's quick, protein-rich, and versatile. But when you add ragi to the mix, you're upgrading the nutrition significantly.
Ragi brings calcium, iron, and fibre to the table. Besan brings protein. Together, they create a batter that's more nutritionally complete than either flour alone. You get the crispness of besan with the earthy depth of ragi, plus a darker, more interesting colour that looks great on the plate.
The other advantage is satiety. Ragi's fibre content means you stay full longer. That mid-morning hunger that sends you reaching for biscuits with chai? Ragi chilla handles that.
Quick Ragi Chilla Recipe (Using Kiro Premix)
What you need:
Kiro Ragi Chilla, Idli & Dhokla Premix — 1 cup Water — 3/4 to 1 cup (adjust for thin batter) Salt — to taste Finely chopped onion — 2 tablespoons (optional) Green chilli, finely chopped — 1 (optional) A few curry leaves, chopped (optional) Oil or ghee — for cooking
Step 1: Take one cup of Kiro Premix and add water gradually, whisking to form a thin, flowing batter — thinner than idli batter, more like dosa batter consistency.
Step 2: Add salt and any vegetables or herbs you want. Onions, green chillies, grated carrots, chopped coriander — go wild. The beauty of chilla is its flexibility.
Step 3: Heat a non-stick pan or tawa on medium heat. Add a few drops of oil and spread it around.
Step 4: Pour a ladleful of batter onto the centre of the pan and quickly spread it in a circular motion to make a thin crepe, about 6-7 inches wide.
Step 5: Drizzle a little oil or ghee around the edges. Cook for 2-3 minutes until the bottom is golden and crispy. Flip and cook for another minute.
Step 6: Serve hot with mint chutney, curd, or just plain — it's flavourful enough on its own.
Total time from bowl to plate: about 5 minutes per chilla.
Variations to Keep It Interesting
Cheese ragi chilla: Sprinkle grated paneer or mozzarella on top while cooking. Fold it over for a stuffed version.
Veggie-loaded chilla: Mix in finely diced capsicum, tomato, corn, and spinach. Great for sneaking vegetables into kids' meals.
Masala chilla: Add a pinch of chaat masala, red chilli powder, and amchur (dry mango powder) to the batter for a tangier, spicier version.
Egg ragi chilla: Crack an egg on top of the chilla while it's cooking on the pan. Spread it out and let it set before flipping. A protein powerhouse.
Nutritional Edge
Each ragi chilla (one pancake, approximately 50g batter) gives you roughly 80-90 calories, 4-5g of protein, and less than 2g of fat — assuming minimal oil while cooking. Compare that with a paratha at 200+ calories loaded with ghee, and the choice becomes clear for anyone watching their intake.
The protein-to-calorie ratio of ragi chilla is excellent, making it a favourite among fitness enthusiasts and people on calorie-controlled diets.
When to Eat Ragi Chilla
Breakfast is the obvious choice, but don't stop there. Ragi chilla works as a light dinner, especially if you tend to eat heavy lunches. It also makes a great evening snack — far better than fried samosas or packaged chips.
For kids' tiffin boxes, make smaller chillas, roll them up with a smear of green chutney inside, and pack them. They hold up well for a few hours and taste good even at room temperature.
Why Kiro Premix Makes This Easier
When making ragi chilla from scratch, you need to measure and mix ragi flour and besan separately, get the ratio right, and ensure there are no lumps. With Kiro's premix, the ratio is already optimised — rice flour, ragi flour, and besan blended in the right proportions for the best texture and taste.
One 300g pack of Kiro Premix makes 8-10 chillas. That's nearly a week's worth of breakfasts for one person, at a cost that's significantly less than eating out.
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