- 2 cups whole wheat flour/atta
- 1 cup jaggery powder
- 2 cups water
- 1 teaspoon fennel seeds powder/sauf powder
- oil/ghee for cooking
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan add water and jaggery and let it simmer till the jaggery dissolves completely.
- In a large bowl add whole wheat flour and then gradually add little jaggery water so it doesn’t form any lumps.
- Add fennel seeds powder and mix. Now let the batter rest for 5 minutes.
- To form the chillas heat the non stick pan on medium flame and then add some ghee. Wipe off the excess with a tissue paper.
- Now take a large spoonful of the batter and spread it into a round shape, just like we make our dosa. You can make them thick or thin depending on your preference. The thick ones will take a little longer time to cook.
- Cover it with a lid and cook on medium heat from both sides for 2-3 minutes or until done.
- Serve hot.
- I am using jaggery powder, which is the regular jaggery crushed to form a powder. You can use regular jaggery, chop it into small pieces and then heat it with water so it dissolves easily.
- Jaggery can be replaced with sugar and the sweetness can be adjusted as per your taste.
- While making the batter do not add the water all at once, else it will form large lumps.
- Use a heavy bottom tawa to make these meetha chillas, preferably a non stick else they might stick.
- Do not cook these on very high heat else the chillas will remain uncooked from the inside.
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