Hare Krishna Chilla is a savory pancake made with gram flour (besan) and spices, often mixed with vegetables. This nutritious dish is perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Chilla is a savory pancake made with gram flour (besan) and spices, often mixed with vegetables. Prepared with love and devotion, this chilla is a popular choice among devotees, providing a light and satisfying meal.
Serving Suggestions
Hare Krishna Chilla can be enjoyed in various delightful ways:
- With Chutney: Serve with coconut chutney, mint chutney, or tomato ketchup for a flavorful meal.
- With Yogurt: A side of yogurt complements the chilla beautifully, adding creaminess to the dish.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 6-8 chillas. Serve them hot, straight from the pan, for the best taste and texture.
PrintBesan Chilla Recipe
Hare Krishna Chilla is a delightful and nourishing dish, inspired by the principles of bhakti yoga. This chilla combines simple, wholesome ingredients to create a delicious and easy-to-make meal that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 chillas 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup gram flour (besan)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1 green chili, finely chopped
- 1 small tomato, finely chopped
- 1 small carrot, grated (optional)
- 1/4 cup spinach, chopped (optional)
- Salt to taste
- Water as needed
- Oil or ghee for cooking
Instructions
Prepare the Batter:
- Mix Ingredients:
- In a mixing bowl, combine gram flour, turmeric powder, cumin seeds, asafoetida, green chili, chopped tomato, grated carrot (if using), chopped spinach (if using), and salt. Gradually add water to form a smooth, lump-free batter. The batter should be of pouring consistency.
- Rest the Batter:
- Let the batter rest for about 10 minutes.
Cook the Chillas:
- Heat the Pan:
- Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil or ghee.
- Pour the Batter:
- Pour a ladleful of batter onto the hot pan and spread it out in a circular motion to form a thin pancake.
- Cook Until Golden:
- Drizzle a little oil or ghee around the edges and cook until the chilla turns golden brown on one side. Flip and cook the other side for a few minutes.
- Serve Hot:
- Serve the chillas hot with chutney, ketchup, or yogurt.
Notes
- Variation: Add finely chopped cabbage, grated zucchini, or other vegetables to the batter for added flavor and texture.
- Storage: Chillas are best enjoyed fresh, but you can store the batter in the refrigerator for up to a day and cook fresh chillas as needed.
Nutrition
- Serving Size: 1 chilla
- Calories: 100 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg