This humble buckwheat chilla is one of those recipes you’ll find yourself turning to again and again. It’s quick, comforting, and incredibly versatile. Perfect for a light breakfast, a cleansing lunch, or an early dinner when you want something easy on the gut.
Unlike suji or wheat-based pancakes, buckwheat (or kuttu) is naturally gluten free, making this recipe ideal for anyone with gluten intolerance, PCOS, or sensitive digestion. It also has more protein and fibre compared to traditional rava chillas, which helps keep you fuller for longer without that post-meal slump.
Another benefit is that buckwheat is a good source of magnesium, iron, and resistant starch, which supports better blood sugar control and feeds your gut microbes. When fermented slightly (like in an overnight batter), it becomes even easier to digest.
This version keeps things simple with just coriander and salt, but the base is flexible. You can stir in grated vegetables like bottle gourd or beetroot, add fresh methi or curry leaves, or mix in a spoon of soaked chia seeds for an extra fibre boost. For protein, serve it with a side of curd or layer with a paneer scramble or tofu mash.
It’s also a great option during fasting days or detox phases, when the goal is to eat clean, light, and grounding food without taxing digestion. You can make two to three chillas at once and store them in the fridge, they reheat well on a pan the next day.
Buckwheat chilla
Email Share on FacebookIngredients
- ¼ cup buckwheat flour
- ¾ cup water
- ¼ cup choice of vegetables
- ½ tablespoon fresh coriander chopped
- Salt to taste
- Ghee or oil for cooking
Instructions
Step 1
- In a bowl, whisk together the buckwheat flour and water until smooth and pourable.
Step 2
- Stir in vegetables, coriander and salt.
Step 3
- Heat a non-stick or cast iron pan on medium heat.
Step 4
- Pour a ladle of batter and swirl to spread it out. Cook for 2 to 3 minutes per side until golden and crisp.
Step 5
- Serve hot with curd or chutney.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
This humble buckwheat chilla is one of those recipes you’ll find yourself turning to again and again. It’s quick, comforting, and incredibly versatile. Perfect for a light breakfast, a cleansing lunch, or an early dinner when you want something easy on the gut.
Unlike suji or wheat-based pancakes, buckwheat (or kuttu) is naturally gluten free, making this recipe ideal for anyone with gluten intolerance, PCOS, or sensitive digestion. It also has more protein and fibre compared to traditional rava chillas, which helps keep you fuller for longer without that post-meal slump.
Another benefit is that buckwheat is a good source of magnesium, iron, and resistant starch, which supports better blood sugar control and feeds your gut microbes. When fermented slightly (like in an overnight batter), it becomes even easier to digest.
This version keeps things simple with just coriander and salt, but the base is flexible. You can stir in grated vegetables like bottle gourd or beetroot, add fresh methi or curry leaves, or mix in a spoon of soaked chia seeds for an extra fibre boost. For protein, serve it with a side of curd or layer with a paneer scramble or tofu mash.
It’s also a great option during fasting days or detox phases, when the goal is to eat clean, light, and grounding food without taxing digestion. You can make two to three chillas at once and store them in the fridge, they reheat well on a pan the next day.
Buckwheat chilla
Email Share on FacebookIngredients
- ¼ cup buckwheat flour
- ¾ cup water
- ¼ cup choice of vegetables
- ½ tablespoon fresh coriander chopped
- Salt to taste
- Ghee or oil for cooking
Instructions
Step 1
- In a bowl, whisk together the buckwheat flour and water until smooth and pourable.
Step 2
- Stir in vegetables, coriander and salt.
Step 3
- Heat a non-stick or cast iron pan on medium heat.
Step 4
- Pour a ladle of batter and swirl to spread it out. Cook for 2 to 3 minutes per side until golden and crisp.
Step 5
- Serve hot with curd or chutney.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
