Kuttu Ka Chilla || Kuttu Ke Atte Ka Cheela Recipe - कुट्टू का चीला | Buckwheat Flour Crepes

Kuttu Ka Cheela Recipe is a crispy snacky breakfast for days when you are on a fasting. One of the easiest fasting recipes that you can make in just 30-minutes.

Kuttu Ka atta is a common ingredient that people use for upvas or fasting. Made with simple pantry ingredients this recipe is so amazing.

During the fasting or upvas days when we are in a dire need of something easy to make, then try making this Kuttu Ka Chilla. Chilla is a common recipe for Indian households. We often make chillas for breakfast or morning snacks. But, Kuttu Ka chilla or Buckwheat pancake is surely something we must eat during Navratri fasting or Ekadashi or Shivratri.

In my home, this recipe is made quite often. This is because, in my home, people fast a lot. I know, it is really crazy at times. My mom fasts every Tuesday, Thursday, and Saturday. So you can guess that almost half the week goes away in fasting.

At this time, we usually make this chilla. Kuttu ka atta or Buckwheat flour is a common ingredient in our home. Sometimes when we run out of Kuttu ka atta we use Singhare ka atta (Water Chestnut Flour) or Rajgire Ka Atta (amaranth flour) or Sama Ke Chawal Ka Atta (Barnyard Millet Flour).

Among all these Kuttu Ka atta and Singhare Ka atta is like always stored in big tin cans in my home. Though it's a bit expensive still that's the best possible ingredient for a day when you are fasting.

Now, since we fast so many days in a week, you can imagine, we have created and learned many upvas recipes or fasting recipes over time. And, some of them are so much better than anything else.

This Kuttu Ke atte ka Cheela is one of those recipes.

Our family loves this so much that we can even enjoy this on a bright Sunday morning. And, it has been made so many times in our home that now even a kid can tell you its recipe.

So, let me share with you all my favorite Homemade Kuttu Ke Atte Ka Cheela recipe.

Ingredients you need to make Kuttu Ke Atte Ka Cheela

• 2 Cups of Kuttu ka Atta (250gm) 
• Sendha Namak - As per taste.
• Chopped Green Chilies  - Use as much as you want. Not too much and not too less.
• Chopped Coriander Leaves - Just a bit to introduce some freshness in the cheela.
• 3 Tablespoon Desi Ghee  - We use desi ghee to fry the cheela.
• Water as per requirement  - we need to make a lump-free batter. So, use as much water as you need.

How to Make Kuttu Ka Cheela? Kuttu Cheela Kaise banaye

1. Take a small bowl and add Kuttu Ka Atta, Rock Salt (Sendha Namak), Green Chilies, and Chopped Coriander Leaves.
2. Add some water and make a lump-free batter.
3. Keep this aside for 15-minutes.
4. Heat a Non-stick Pan with some desi Ghee.
5. Add a small amount of batter at the center of the pan. Spread it on the sides with a spoon.
6. Keep the flame low and let the base be completely cooked. Then flip over and cook the other side until beautifully golden brown.

How thick should the Cheela batter be?

This cheela batter should be not too runny and neither should it be too thick. If you add too much water then your batter will be too smooth and runny and it will become a dosa batter. We don't need that. If you don't add water you won't be able to spread your cheela on the Tava. So a little water is a must while making the cheela.

Why is it necessary to keep it covered for some time?

Whenever we are making cheela or making dough, we should always keep it covered for some time. This time is important for the dough to rest. Many people add yogurt and yogurt rises the dough. But, since we are making for vrat I preferred to not add any yogurt.

This little resting time that you give to your dough is actually a huge blessing for your cheela batter. It fluffs up and becomes ready for use.

How to Make sure the Cheela is thoroughly cooked?

Cooking chila is quite tricky. It takes a lot of patience to make a cheela. So follow these tips to make sure that your cheela is cooked thoroughly.

• Make sure you add enough ghee or oil to the tava and make sure it is hot.
• Always add a little quantity of batter to the center of the tawa.
• Take a spoon and spread it to the sides (going around the center and moving towards the edges)
• Always keep the flame on medium-to-low. If you keep it on high, it will not get cooked and will get burnt.
• Once you see bubbles on the top, it means your chilla has started cooking on the other side. Take a spatula and start scraping it from the sides.
• Flip it over completely. The center part takes more time to cook since we have added more batter there. So, be patient and give it as much time it needs to get done.
• Flip it over and cook the other side until its thoroughly done.

What to Serve with this Cheela?

I made this unique Peanut Chutney (Falhari Moongfali Ki Chutney), especially for vrat. You can definitely try this cheela with this chutney. It's a brilliant combination. It takes just 2-3 minutes to make this. And, it is made with just moongfali (peanuts), Hari Mirch (Green Chilies), Sendha Namak (Rock Salt), and Lime Juice. Later the tadka is added. The tadka is made of Peanut Oil (Badam Ka Tel), Curry Leaves and Mustard Seeds (Rai).

Other Fasting/Upvas Recipes:

• Kuttu Ki Puri
• Sabudana Khichdi
• Sabudana Vada
• Apple Kheer
• Samvat Ke Chawal Ka Halwa
• Vrat wale aloo tamatar ki sabji