Meetha Atta Chilla

Ingredients

Note– Please read recipe notes in the end.

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

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.