Kuttu ka Chilla | Vegan Breakfast Recipe

What is Kuttu ka Chilla?

If you follow a vegan diet or are looking for some gluten-free breakfast recipes, kuttu ka chilla is perfect for you. A pancake, rather a crepe, made with buckwheat flour (kuttu ka atta), water and salt, is kuttu ka chilla. This cheela recipe has been prepared with minimal ingredients to keep it a low-calorie breakfast idea or a healthy breakfast recipe. Otherwise, potato etc is generally added to make kuttu ka chilla.

Kuttu ka atta is very commonly used during fasting also. There are a number of recipes prepared using kuttu ka atta such as kuttu ki poori, kuttu ke pakoda, kuttu ka halwa, etc.

Let’s talk about the ingredients for kuttu ka chilla recipe

This is a 3-ingredients recipe for kuttu ka chilla. All it calls for is the flour, some salt and water and oil for frying. Recently I had prepared khura, which is an Indian recipe from the state of Arunachal Pradesh. That is another healthy breakfast recipe for the vegans. That is slightly different as it is more of a pancake. But while working on that recipe I realized that the batter for anything using kuttu ka atta should be made to rest for a good 60 minutes or so. And the results thereafter are great.  Let’s have a closer look at the ingredients:

Kuttu ka Atta: Always use fresh flour as if the flour is old it doesn’t taste good. I have used minimal ingredients. You can also add in grated potato, cucumber or chopped coriander leaves, green chilies or grated ginger, etc.

Spices: I have used rock salt for this recipe. I generally use rock salt. And especially if you are fasting, you should use rock salt. I have not used any spices. You can add in black pepper powder or red chili powder etc.

Similar recipes on the blog

If you are looking for more fasting recipes, you can check here.

How to serve Kuttu ka Chilla?

Serve it hot with aloo tamatar ki falahari sabji for a fasting lunch.

How to make Kuttu ka Chilla?

1.This recipe makes 4-6 kuttu chilla.

2.In a mixing bowl add 1 cup of buckwheat flour, salt to taste and enough water.

3.Mix well to make a lump free batter of pouring consistency.

4.Let the batter rest for an hour. This is an important step, do not skip it.

5.After an hour give a good mix to the batter.

6.Heat a cooking pan and add little oil. I am using a non stick cooking pan for this recipe. If you use the regular pan you might have to add little more oil.

7.Pour one or two ladles of batter.

8.Spread it and cook from one side.

9.Apply little oil.

10.Flip and cook from the other side too. Cook on low flame till golden brown from both the sides.

11.Serve hot. Bon appétit!

Tried this recipe?

Please rate us and share your valuable feedback

Let’s Connect

Recipe Videos

[sbvcytc template="7" layout="fitrows" results_per_page="5" no_of_columns_desktop="1" no_of_columns_tablet="1" grid_thumbnail_size="default" title_font_size="15" title_font_weight="700" enable_description="" enable_hd_tag="" enable_video_length="" enable_video_views="" enable_video_likes="" enable_video_post_time="" enable_social_sharing="" pagination_type="disabled" preview_related="" enable_carousel="" channel_id="UCY9O2iE3fv9vZkacrmre99w" api_key="AIzaSyAXCSUG20XxTmVFUTI3rreWcikoNUel0qg" custom_wrapper_class="videos_page side_bar_video"]

Latest Recipes

About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Trending Recipes

"); newWindow.document.getElementsByTagName("head")[0].appendChild(style); newWindow.document.getElementsByTagName("head")[0].appendChild(style1); newWindow.document.close(); jQuery('.printBlock').show(); } jQuery('.print_btn').on('click',function(){ printData(); })jQuery(document).ready(function () { jQuery("#reletedpostslide").owlCarousel({ margin: 9, nav: true, navText: ["
", "
"], loop: false, navigation: true, touchDrag: true, mouseDrag: false, responsive: { 0: { items: 1 }, 380: { items: 1 }, 480: { items: 1 }, 768: { items: 3 }, 992: { items: 4 } } }) });