Chillas and Garwanu

This was cooked when I decided to make a variation for the breakfast for my boys. Visibly bored of the pancakes and cornflakes, french toasts idlis and dosas, I realised it was time for something “different”. Yes, I know the “different” word is every mother’s nightmare, but nevertheless, I decided to give it a try. Their aunt who was with us for a short stay decided to make this yummy breakfast that is much liked by Gujrati’s. And as the name suggests, this is a Gujrati dish.

For the Garwanu

Wheat flour – 1 tbsp

Ghee – 1 tbsp

Milk – 1 big cup ( approx 300 ml)

Sugar – 1 tbsp

Roast the wheat flour, add ghee and saute for about a minute. Add milk and sugar and cook it till it acquires a semi – thick consistency. The Garwanu is ready.

For the Chillas 

Wheat Flour – 3 tbsp

Gram Flour – 2 tbsp

Rice flour – 1 tbsp

(makes about 4 chillas)

Salt to taste

Turmeric – 1/4th tsp

Mix all the ingredients with water to form a smooth batter. Set aside for 10 minutes. Heat a non stick pan, grease it and pour batter and quickly spread it as a dosa. You can use pure ghee to coat each side of the chillas. Serve hot with Garwanu.

Variations : you can add chopped tomatoes, onions, green chillies and grated ginger in the batter for kids who can adjust to the taste of the veggies.

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