Singhara Atta Chilla with Carrots is a healthy savoury pancake or chilla recipe made with singhara atta and carrots. It is a gluten-free, diabetic-friendly recipe and perfect for fasting/vrat time.
About Singhara
Singhara or Singhada also known as Water chestnut in English is a fruit that grows underwater. It is mainly grown in the warm temperate areas of Africa and Eurasia.
This is a seasonal fruit not available in all parts of India. It is probably the only fruit which we can use in making roti and puris. The flour made from water chestnut or singhara is called “singhara ka atta” and we mainly use it in making halwa, ladoo, burfi, the chilla, roti, pancake, puris etc.
It is a gluten-free food item and is widely used by people who are allergic to wheat. Also, very popular during fasting time in India.
In older times, singhara atta is only used during vrat or fasting time but due to its various health benefits, it is recommended to add it into your daily diet.
- About Singhara
- About the Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
- Ingredients used in the making of singhara atta chilla-vrat chilla recipe
- Health benefits of eating water chestnut or singhara
- FAQs
- Step by step preparation of Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
- Serving suggestion
- Tips and tricks
- Recipe card
- Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
- My latest video
About the Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
Singhara or Singhada atta chilla with carrots is a quick fasting recipe and preferably made during Navratri vrat or other upvas time in India. It is a mildly spiced cheela/dosa recipe with the addition of black pepper powder and rock salt or sendha namak. To make it spicier can add green or red chillies too.
Singhara atta chilla with carrots is a one-pot meal recipe, very easy to prepare and ready in no time.
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This recipe is very low in fat and rich in fibre, a perfect meal for weight watchers too. It gives you a feeling of fullness and is very healthy. You can include this recipe in breakfast, lunch, dinner or at snack time.
It is a full meal recipe that is served with a delicious fresh coconut-coriander chutney.
Fresh coconut green coriander chutney is a perfect side dish or dips to serve with this warm singhara atta or water chestnut flour chilla. It enhances the flavour and taste of this dish. You can also serve it along with curd.
Fresh coconut is rich in saturated fats mainly MCTs(medium-chain triglycerides) which absorb easily in our body. It keeps the heart healthy and promotes weight loss.
Ingredients used in the making of singhara atta chilla-vrat chilla recipe
Singhara atta or Water chestnut flour– I used market bought organic singhara atta for this recipe.
Carrot – red carrots are still available in the market, so I, used that one but if they are not available other orange coloured carrots can also be used. Or you can choose another vegetable like lauki, pumpkin, or potato which are permitted to eat during fasting.
Green coriander leaves – give a nice colour and aroma to the chillas.
Fresh curd – helps in keeping the texture soft and provides a mild sour taste.
Spices include salt, black pepper powder and cumin seeds powder- adds flavour and taste.
Flaxseeds powder– is rich in omega -3 and fulfills the need of healthy fats.
Health benefits of eating water chestnut or singhara
- It is gluten-free and a good option for those who are allergic to gluten protein present in wheat, barley and rye.
- Chestnut is rich in good quality carbohydrates, high in fibre and low in calories which makes it a perfect food item for weight watchers.
- Contains low sodium content and high potassium that helps in protecting our heart and lowers the chance of hypertension.
- Good source of Vitamin B6, which is responsible for relieving stress and improving mood swings.
- Singhara is an abundant source of antioxidants that protect our bodies from free radical effects and cancer-like diseases.
To know more about health benefits and the side effects of singhada or water chestnut click here
FAQs
What are the other vegetables we can add to this cheela recipe?
If you are making this for navratri fast or any other upvas then can add permitted vegetables like pumpkin, lauki, potato, spinach, tomato, etc. But if you are making this for your daily meal then add any seasonal vegetable of your choice like grated cabbage, cauliflower, broccoli, methi leaves, onion etc.
Step by step preparation of Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
Making of fresh coconut and green coriander chutney
- Transfer fresh coconut, green coriander leaves(hara dhania), roasted peanuts, salt, cumin seeds powder(jeera powder), and green chilli to a grinder jar. Add 1/3 cup water and grind it till smooth. Add more water if you want a thin consistency chutney.
Making of singhara atta Chilla batter
1.In a mixing bowl add singhara atta, grated carrot, curd, coriander leaves, flaxseeds powder, salt, cumin seeds powder, black pepper powder, and mix once.
2. Now, add water gradually to make a medium thin-pouring consistency batter. Cover the bowl and keep it aside for 10 minutes.
3. After 10 minutes, check the batter, if it becomes thick add 1-2 tbsp more water to make the desired consistency.
Cooking of singhara atta Chilla
4. Heat an iron griddle on low medium heat, grease it with a little oil and rub a small piece of potato.
5. Pour 2 big spoonful of batter and spread it in a round shape. Spread it out evenly and make it as thin as possible.
6. Sprinkle few drops of oil and cover the griddle. Cook it for 1-2 minutes.
7. After a minute, check chilla if it is cooked well then flip it to other side, cover and cook for another 1-2 minutes.
8. Check and cook till it is well-cooked from both the sides. Transfer to a plate.
9. Make rest of the chillas in a similar manner. Serve warm with fresh coconut and green coriander chutney.
Serving suggestion
Singhara atta chilla is a healthy lunch or dinner replacement for fasting time or in weight loosing process.
Tips and tricks
- Batter should be of pouring consistency, if it is thick then it is not cooked well from inside and if it thin, then it takes a longer time to cook and chilla becomes hard.
- Covering the chilla while cooking helps to maintain moisture and even cooking.
- Using of an iron tawa or griddle is recommended.
- Tawa should be heated on a low medium flame before making the chillas.
- If you are not making this for fast then add any seasonal vegetables of your choice.
Recipe card
Singhara Atta Chilla(Cheela) with Carrots-Fasting/Vrat Special Recipe
Ingredients
For making chilla batter
- 150 gm singhara atta or water chestnut flour
- 1 medium sized carrot grated
- 2 -3 tbsp green coriander leaves chopped
- ¼ cup fresh curd
- ½ tsp salt (sendha namak or rock salt)
- 2 tbsp flaxseeds powder
- ½ tsp jeera powder
- ¼ tsp black pepper powder
- Water to make a pouring consistency batter
For making coconut and green coriander chutney
- ½ cup grated fresh coconut
- ¼ cup green coriander leaves
- 1 tbsp roasted peanuts
- 1 green chilli chopped
- ¼ tsp salt(sendha namak or rock salt)
- ¼ tsp cumin seeds powder(jeera powder)
- 1 tbsp oil for greasing and cooking
Instructions
Making of fresh coconut and green coriander chutney
- Transfer fresh coconut, green coriander leaves(hara dhania), roasted peanuts, salt, cumin seeds powder(jeera powder), and green chilli to a grinder jar. Add 1/3 cup water and grind it till smooth. Add more water if you want a thin consistency chutney.
Making of shingara atta Chilla batter
- 1.In a mixing bowl add singhara atta, grated carrot, curd, coriander leaves, flaxseeds powder, salt, cumin seeds powder, black pepper powder, and mix once.
- Now, add water gradually to make a medium thin pouring consistency batter. Cover the bowl and keep it aside for 10 minutes.
- After 10 minutes, check the batter, if it becomes thick add 1-2 tbsp more water to make the desired consistency.
Cooking of shingara atta Chilla
- Heat an iron griddle on low medium heat, grease it with a little oil and rub a small piece of potato.
- Pour 2 big spoonful of batter and spread it in a round shape. Spread it out evenly and make thin as possible.
- Sprinkle few drops of oil and cover the griddle. Cook it for 1-2 minutes.
- After a minute, check chilla if it cooks well then flip it to other side, cover and cook for another 1-2 minutes.
- Check and cook till the both the side well cooked. Transfer to a plate.
- Make rest of the chillas in a similar manner. Serve warm with fresh coconut and green coriander chutney.
Video
Notes
My latest video
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Tried this for the first time and it really turned out to be very delicious even my parents loved it a lot. Thank you so much for putting this recipe fr us to try.
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