lauki chilla recipe | doodhi pudla | bottle gourd Indian pancake |
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 102824 times
lauki chilla recipe | doodhi pudla | healthy bottle gourd Indian pancake | with 18 images.
lauki chilla is a Gujarati breakfast. Learn how to make healthy bottle gourd Indian pancakes.
Chilla, the Indian pancake, is so versatile that you can add any combination of ingredients to the basic besan batter to come up with something new like lauki chilla that tastes different!
This lauki chilla is one such version that you will definitely fall in love with. With the succulence of lauki, the pleasant tanginess of curds and the warmth of chilli powder, these pancakes are sure to make your breakfast or supper very special indeed.
It also happens to be a no-fuss, no-sweat doodhi pudla recipe, which instantly topples the votes in its favour!
With extremely low levels of sodium, this doodhi used in lauki chilla is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate high blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body.
96 calories for one lauki chilla making it a healthy snack to have at any time.
Enjoy with lauki chilla recipe | doodhi pudla | cheela rich in Folic Acid, Thiamine, Protein, Fiber, Magnesium | step by step photos.
For lauki chilla- To make lauki chilla, combine all the ingredients in a deep bowl along with ½ cup of water and mix well.
- Heat and grease a non-stick tava (griddle) grease it using ¼ tsp of oil. Pour a ladle of the batter on the tava (griddle) and spread it evenly to make a 125 mm. (5”) diameter circle.
- Cook it using ½ tsp of oil till both the sides turn golden brown in colour.
- Make 6 more chilas.
- Serve the lauki chilla immediately with tomato ketchup and green chutney.
Lauki Chilla, Bottle Gourd Doodhi Cheela recipe with step by step photos
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like lauki chilla recipe | doodhi pudla | healthy bottle gourd Indian pancake | then see our collection of chilla recipes for breakfast.
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what is lauki chilla made of ? See below image of list of ingredients for lauki pudla.
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To make batter for lauki chilla in a bowl put 3/4 cup grated bottle gourd (doodhi / lauki). With extremely low levels of sodium, this doodhi is highly suitable for those with high BP. It helps reduce blood cholesterol levels and regulate blood pressure and ensures a proper blood flow to heart and they're onwards to all parts of the body.
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Add 1 cup besan (bengal gram flour). Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.
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Add 1/4 cup semolina (rava / sooji) (optional). If you like the usage of rava in your chilla then use it at this stage but then you may need to cut besan usage to 3/4th cup total.
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Add 1/4 cup curd (dahi). Curd is one of the richest sources of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Being low in sodium, it is safe to be eaten by individuals with high blood pressure.
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Add 1 tsp chilli powder.
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Add 1/4 tsp asafoetida (hing).
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Add 1/4 tsp turmeric powder (haldi).
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Add salt to taste. We added 1/2 tsp salt.
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Add ½ cup of water.
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Mix well.
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To make lauki chilla recipe | doodhi pudla | healthy bottle gourd Indian pancake | heat a non-stick tava (griddle) and grease with coconut oil or oil.
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Pour a ladle of the batter on the tava (griddle) and spread it evenly to make a 125 mm. (5”) diameter circle.
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Cook on a medium flame for 1 minute.
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Grease top using ¼ tsp of oil. Use cococnut oil instead of processed seed oil in the recipe. Coconut oil is a medium chain triglycerides (MCT’s). The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.
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Flip over.
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Keep cooking and flipping pudla till golden brown. Lauki chilla is cooked.
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Serve lauki chilla | doodhi pudla | healthy bottle gourd Indian pancake | immediately with tomato ketchup and green chutney.
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Press down gently with a spatula while cooking the chilla.
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Lauki Pudla is rich in Folic Acid, Thiamine, Protein, Fiber, Magnesium
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 11% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.
- Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 10% of RDA.
- Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 10% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 6 % of RDA.
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Use the back of the ladle or spoon to spread the batter in a circular direction.
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Nutrient values (Abbrv) per chila
| Energy | 96 cal |
| Protein | 3.3 g |
| Carbohydrates | 9.2 g |
| Fiber | 2.4 g |
| Fat | 5.1 g |
| Cholesterol | 1.1 mg |
| Sodium | 12 mg |
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