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Copyright © 2025 Foodies Only
6 Min
23/01/2026
Ragi chilla is one of the easiest ways to include millet in your diet. This chilla is naturally gluten-free and rich in calcium, fibre, and plant protein, making it an excellent breakfast, snack or light dinner option. This article focuses on how to make the ragi chilla perfect with some tips, along with highlighting some nutritional benefits of including ragi in your daily diet. Dive deeper to know more.
Ragi is a naturally gluten-free grain, which has been used in Indian cuisine for centuries, even before millets became the buzzword and most sought-after ingredient. For vegetarians, ragi is one of the best natural calcium sources that help in maintaining bone health and preventing deficiencies. Just 100 grams of ragi contains more calcium than other cereals, and almost ten times more than rice or wheat.
Apart from nutrition, ragi has an earthy flavour to it, which pairs beautifully with Indian spices and vegetables. When it is turned into a chilla, it becomes not only filling but also something that is quick and easy to prepare. It hardly takes ten minutes to make a ragi chilla, which can work for breakfast, a child’s lunchbox or even a light evening snack. With just a few tips, ragi chilla can become your ultimate go-to meal. Since ragi is naturally gluten-free, it is suitable for people with celiac disease or gluten intolerance.
Read this article to learn how to make a soft and perfect ragi chilla that is delicious, nutritious and easy to make for everyday meals.
Ragi flour (finger millet flour): 1 cup
Besan (gram flour): 2 tbsp (optional, for binding; keeps it gluten-free)
Chopped vegetables: ½ cup carrots, spinach, capsicum, onions
Green chilli and ginger paste: 1 tsp (adjust to taste)
Cumin seeds: ½ tsp
Turmeric powder: ¼ tsp
Salt: to taste
Water: as needed for smooth batter
Oil or ghee: 2 tsp for cooking
Here’s how you can make ragi chilla with the following four simple steps.
In a mixing bowl, combine ragi flour, besan (if using), cumin, turmeric, and salt. Gradually add water to form a smooth and pourable batter. Stir in chopped vegetables and ginger-chilli paste. Rest the batter for 15–20 minutes, as this allows the flours to hydrate and makes spreading easier.
Place a non-stick tawa on medium heat. Grease lightly with oil or ghee. Pour a ladle of batter in the centre and spread gently into a round chilla.
Cook the chilla on low to medium heat until one side is golden brown. Drizzle a few drops of oil around the edges, flip, and cook the other side. Ragi cooks quickly, so avoid high heat to prevent the chilla from drying out.
Once cooked, remove and serve immediately with mint chutney, yoghurt, or tomato chutney for a wholesome, gluten-free meal.
You can serve the ragi chilla by stuffing it with paneer bhurji or sauteed veggies and roll it for a lunchbox meal. Similarly, you can even make mini pancake-sized chilla for kids’ tiffin, which are easy to pack and make for a great evening snack. Pair ragi chilla with fruit and a glass of buttermilk as your breakfast for a nutritious and balanced start to the day.
Here are some tips that you should follow to make a perfect and soft ragi chilla.
Mix Flours Smartly: Pure ragi can be crumbly; therefore, add a spoon of besan or rice flour for softer chillas.
Add Colourful Veggies: Carrots, spinach, and capsicum boost vitamins and minerals while making the chilla appealing.
Rest the Batter: 15–20 minutes of resting helps texture, while overnight fermentation improves nutrient absorption.
Cook on Low Heat: Cooking on low heat prevents the chilla from turning dry and brittle.
Pair with Protein: Paneer, sprouts, or tofu fillings make it a more balanced meal.
Ragi chilla is more than a recipe; it is a mixture of modern health-conscious eating and centuries of Indian tradition that involved ragi in the diet. Ragi is packed with nutrients, it is gluten-free, easy to make and is ideal for all meals and for all ages. With a few simple tips, you can make perfect ragi chillas, which can actually become your go-to meal.