Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
27/01/2026
Having no curd does not mean you have to skip having your favourite chilla for breakfast. Rava chilla can also be made from basic pantry essentials, even if you skip the curd part. This article shows how and what you need to add to the rava chilla if you do not have curd. It also explains why curd is used, and also some tips on how to keep the chillas soft and flavourful. Dive deeper to know more.
Rava chilla is a common breakfast food in Indian households. The primary reasons are, it is quick to make and is good for the stomach. Curd forms an important part of making rava chilla because rava does not have any inherent taste to it, so curd gives the tang. Moreover, rava, when mixed with water and spices, becomes very runny, and curd gives it some texture, which is useful while making the chilla. The acidity in the curd also aerates the batter better. However, there are other items as well that perform the function of curd equally well, like lemon juice, vinegar, tomato puree or even plain water if you add more seasonings and allow the batter to rest for some time. Below is a guide that shows how smartly you can swap curd with other pantry essentials, and you will not even realise it is made without curd.
1 cup rava (semolina)
¼ cup gram flour (besan), it is optional, but it does a better binding
½ tsp turmeric powder
½ tsp cumin seeds
½–1 tsp green chilli, finely chopped
2 tbsp chopped onion (optional)
2 tbsp chopped coriander
Salt to taste
1½ cups water (adjust for pouring consistency)
1 tsp lemon juice (or 1 tsp vinegar)
Oil for cooking
Here’s how you can make a rava chilla in five simple steps.
Mix dry ingredients: In a bowl, mix rava, besan (if using), turmeric, cumin, salt, and chillies.
Add water gradually: Whisk the mixture into a smooth, pourable batter (like pancake batter). Let it rest for 10 minutes, as it will allow the rava to hydrate well and avoid the raw taste.
Add lemon juice: Add the lemon juice and stir it just before cooking. This will keep the batter fresh and light.
Cook: Heat a non-stick tawa, grease it lightly with oil, pour a ladleful of batter, and spread it gently. Cook the chilla on medium heat until the edges become crisp and golden. Flip and cook the other side.
Serve the chillas hot, with chutney, ketchup, or a sprinkle of chaat masala.
Apart from lemon juice, other substitutes for curd that will add acidity, moisture and fat are tomato puree, plain water, and coconut milk. Add one or two tablespoons of tomato puree to the batter; it will give a tangy taste and also aerate the batter well because of its acidic quality. The tomato puree will also add some colour and taste, which will go well with the rava chilla. If you do not have any of the above ingredients, opt for plain water along with a couple of tablespoons of besan, which will improve the binding and texture of chilla. You can also add coconut milk if you want the chilla to have some sweet and tropical flavours. Coconut milk is plant-based, yet it makes the batter rich, and there is no need for extra oil while cooking.
It is important to follow a few tips and tricks to make the rava chilla soft and flavourful. The first is to allow the batter to rest well for 10-15 minutes. Resting helps the rava absorb the water well, and it cooks evenly. Do not add water in one go, but keep adding gradually to keep the perfect consistency. Use a well-heated tawa as it prevents sticking and gives crispy edges to the chilla. Lastly, feel free to add ginger, veggies like chopped capsicum, spinach to make the chilla more flavourful. If you like the chilla to be cheesy, you can also grate some cheese over the chilla while it is on the pan.
If you do not add curd to the rava chilla, it becomes lighter on the stomach. It is also best for people who want to have a vegan chilla. There are various swaps for curd that will do its function well and also add some more flavour to it. From capsicum-loaded to topping with vegan cheese, this version of rava chilla adds new flavours and helps you follow your dairy-free diet without any fuss, giving the maximum flavour!
