Singhara Atta Cheela is a delicious and easy to make indian fasting recipe that is crispy on the edges and soft in the center, made with singhare ka atta (water chestnut flour). Also known as vrat ka chilla, this vegan and gluten-free chilla is perfect for 9 days of Navratri vrat, Ekadashi, Shivratri, and other Hindu fasting days.
Check out our complete list of 9 days of Navratri vrat recipes and sabudana millet dosa.
What is singhara atta?
Singhara atta is a flour made from ground water chestnut, also known as water caltrop or singhara. It is commonly used during Hindu fasting and is a fasting-friendly flour. Unlike wheat flour or atta, it is naturally gluten-free and one of the best flours for people looking for gluten-free recipes.
During vrat days like Navratri, people use singhara to make pakora, puri, chapati, dosa, halwa, etc.
What is vrat ka chilla?
Vrat ka chilla is a quick gluten-free savory pancake made from fasting-friendly flours during Hindu fasts like Navratri, Ekadashi, Shivratri, etc.
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Some fasting-friendly flours include kuttu atta (buckwheat flour), singhara atta (water chestnut flour), rajgira (amaranth), and samak rice (barnyard millet). You can substitute one for another or combine these flours to make cheelas.
Made with a handful of vrat-friendly ingredients, this singhara atta chilla recipe comes together in less than 20 minutes. Serve it hot with green chutney, coconut chutney, or yogurt, and enjoy it for breakfast or a light meal.
While you are here, also check out 45+ Indian fasting and vrat recipes.
Ingredients
Singhara Atta: Also known as water chestnut flour, singoda flour, or singhare ka atta, or vrat-friendly flour. It's naturally gluten-free.
Coriander leaves: for freshness.
Green chilies: for heat.
Other spices: Cumin seeds and salt (sendha namak).
Water to form batter.
Oil for cooking the cheelas.
Check out the recipe card for the full list of ingredients.
Prepare the batter
- In a bowl, mix singhara atta, coriander leaves, ginger, green chilies, cumin seeds, and salt well.
- Now add water little by little, whisking continuously to form a medium-thick batter. (The batter should be slightly thicker than regular dosa batter, but you should be able to spread it.)
- Let the batter sit for 5 minutes.
Cook the cheela
- Heat a non-stick pan or seasoned iron tawa over medium heat.
- Pour laddle of batter and spread very gently to form a round cheela. (Spreading too much can make them break.
- Drizzle oil. Cover and cook until the bottom becomes crisp and golden.
- Once the edges start turning crisp and the top looks set, carefully flip.
- Drizzle with oil and cook on the other side until nicely cooked and golden.
- Repeat with remaining batter.
- Serve hot and enjoy with chutney or yogurt.
Tips
- The batter should be of the right consistency. A slightly thick, pourable batter gives your chilla the right texture.
- Always cook on a medium flame for best results.
- Don't flip too early, as the cheelas may break.
- These cheelas taste best when served fresh, but if you have leftovers, store them in an airtight conatiner in the refrigerator for 3-4 days. Reheat in a pan just until warm. Overheating can make it dry.
Serving suggestions
Serve with green chutney, coconut chutney, vrat wale aloo sabzi (no onion, no garlic), yogurt, etc., for breakfast or as a light meal.
Variations
- Add grated paneer to the batter to make paneer singahre ka cheela.
- Add boiled and grated potato for a softer chilla.
- For a spicier version, add more green chilies or pepper powder.
More vrat recipes
Recipe card
Singhara Atta Cheela | Vrat Ka Chilla
Equipment
Ingredients
- 1 cup Singhara atta water chestnut flour
- 2 tablespoon Coriander leaves chopped
- 1 tablespoon Ginger finely chopped, optional
- 3 Green chilies finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt sendha namak
- 1 cup Water adjust as needed
- Oil for cooking
Instructions
Prepare the batter
- In a bowl, mix singhara atta, coriander leaves, ginger, green chilies, cumin seeds, and salt well.1 cup Singhara atta, 2 tbsp Coriander leaves, 1 tbsp Ginger, 3 Green chilies, 1 tsp Cumin seeds, 1 tsp Salt
- Now add water little by little, whisking continuously to form a medium-thick batter. (The batter should be slightly thicker than regular dosa batter, but you should be able to spread it.)1 cup Water
- Let the batter sit for 5 minutes.
Cook the cheela
- Heat a non-stick pan or seasoned iron tawa over medium heat.
- Pour laddle of batter and spread very gently to form a round cheela. (Spreading too much can make them break.
- Drizzle oil. Cover and cook until the bottom becomes crisp and golden.Oil for cooking
- Once the edges start turning crisp and the top looks set, carefully flip.
- Drizzle with oil and cook on the other side until nicely cooked and golden.
- Repeat with remaining batter.
- Serve hot and enjoy with chutney or yogurt.
Video
Notes
- The batter should be of the right consistency. A slightly thick, pourable batter gives your chilla the right texture.
- Always cook on a medium flame for best results.
- Don't flip too early, as the cheelas may break.
- These cheelas taste best when served fresh, but if you have leftovers, store them in an airtight conatiner in the refrigerator for 3-4 days. Reheat in a pan just until warm. Overheating can make it dry.
Nutrition
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