July 25, 2017
This is a quick and easy version of our beloved chillas. A perfect meal for one and no fermentation required. In 10 minutes you can be eating a breakfast that will keep you full until lunch. Don’t be afraid to add even more veggies! We like equal parts grain and veggie.
Makes 1 to 2 pancakes
Base & Batter
1/4 cup millet flour
1 egg or 1 Tbsp water
1/2 cup portobello mushrooms, chopped
2 tablespoons chopped walnuts
1 tablespoon Elive oil
3 tablespoons plain whole-milk yogurt
2 tablespoons cilantro, finely chopped
Pinch of salt
Pinch of chile powder
Pinch of freshly ground black pepper
Pinch of ajwain
2 tablespoons oil or ghee (enough to lightly cover pan)
2 dollops of greek yogurt
2 tablespoons mango chutney
Combine all base & batter ingredients together. Mix to combine.
Heat oil in a cast iron skillet or sauté pan. Pour batter and cook until bubbles start to form on the surface. Flip and cook on the other side until golden brown.
Add toppings and serve.
These take a little longer to cook than you would expect. Be patient and let the inside cook. They are well worth the wait.
The variations are infinite. Add your favorite veggies, nuts, and herbs.
December 02, 2022