Corn Chilla is a healthy, gluten-free breakfast dish with roots in traditional Indian cuisine. This easy-to-make recipe uses cornmeal or freshly grated corn, offering a fiber-rich and nutritious start to your day. Ideal for those seeking a quick, balanced meal, Corn Chilla can be customized with various vegetables and spices. This savory Indian pancake is perfect for breakfast or as a light snack, served with green chutney or yogurt.
What is Corn Chilla? Corn Chilla, also known as Makki Chilla, is a savory Indian pancake made primarily from cornmeal (makki ka atta) or grated corn. It’s a popular breakfast option, especially in northern India, where cornmeal is widely used. This gluten-free dish is an excellent choice for those with dietary restrictions and is packed with flavor and nutrition.
Why Corn Chilla is a Healthy Breakfast Option Corn Chilla is a wholesome dish that combines the goodness of corn, vegetables, and spices. It’s not only delicious but also packed with essential nutrients, making it a perfect start to your day. Here’s why Corn Chilla stands out as a healthy breakfast:
- Rich in Fiber: Helps maintain digestive health.
- Gluten-Free: Suitable for those with gluten intolerance.
- Low in Fat: A heart-healthy choice.
- High in Protein: Thanks to the addition of gram flour.
How to Make Corn Chilla at Home:
Ingredients for Corn Chilla Recipe
- Cornmeal (Makki ka Atta): 1 cup (or 1 cup of freshly grated corn)
- Gram Flour (Besan): 2 tablespoons
- Onion: 1 small, finely chopped
- Tomato: 1 small, finely chopped
- Green Chilies: 1-2, finely chopped
- Ginger: 1 teaspoon, grated
- Coriander Leaves: 2 tablespoons, finely chopped
- Cumin Seeds: 1 teaspoon
- Red Chili Powder: 1/2 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Salt: To taste
- Water: As needed
- Oil: For cooking
Step-by-Step Corn Chilla Recipe
Prepare the Batter:
In a large mixing bowl, combine cornmeal and gram flour. Add chopped onions, tomatoes, green chilies, ginger, and coriander leaves.
Add cumin seeds, red chili powder, turmeric powder, and salt.
Gradually add water to form a smooth batter with a consistency similar to pancake batter.
Cooking the Chilla:
Heat a non-stick pan or griddle and lightly grease it with oil.
Pour a ladleful of batter onto the pan and spread it evenly to form a thin chilla.
Drizzle oil around the edges and cook for 2-3 minutes on one side until golden brown.
Flip the chilla and cook the other side for another 2 minutes.
Serving Suggestions:
Serve the hot Corn Chilla with green chutney, yogurt, or your favorite dip.
Nutritional Benefits of Corn Chilla
Corn Chilla is a nutrient-dense dish, making it a great choice for a healthy breakfast. Here are some nutritional facts:
- Calories: 150-180 kcal per serving
- Protein: 5-7 grams
- Carbohydrates: 25-30 grams
- Fiber: 3-5 grams
- Fat: 5-7 grams
- Vitamin C: 10% of the Daily Value (DV)
- Iron: 6-8% of the DV
- Calcium: 2-4% of the DV
Health Benefits:
- Supports Digestive Health: Thanks to its high fiber content.
- Gluten-Free: Suitable for gluten-sensitive individuals.
- Rich in Antioxidants: Corn is a source of valuable antioxidants.
Disclaimer: The information provided in this Corn Chilla recipe article, including nutritional values and dietary advice, is for informational purposes only and is based various research and data on standard ingredient data and calculations. Actual nutritional values may vary depending on the specific ingredients, brands, and portion sizes used. This content is not intended to substitute professional medical advice, diagnosis, or treatment. Please consult with a registered dietitian, nutritionist, or healthcare provider for personalized dietary recommendations.