Gluten free carrot and corn pancakes (chilla)




15 min


Gluten free carrot and corn pancakes (chilla)

Fresh carrot and corn are mixed in a tangy buttermilk batter to make these appetising Gluten free carrot and corn pancakes (chilla). These nutritious pancakes can be put together in no time and make for a delicious breakfast, mini meal or snack. Fresh Sarda Farms dahi lends a tangy taste to the carrot and corn pancakes. You can use any vegetables of choice.



  • 1 ‏large carrot ,peeled and grated
  • ¼ ‏cup sweet corn kernels, roughly crushed
  • 1/3 ‏cup Sarda Farms dahi, whisked with ¼ cup water
  • 2-3 ‏tablespoons besan (chickpea flour)
  • 1 ‏teaspoon grated ginger-garlic
  • 1-2 ‏red chillies crushed
  • ‏Handful of fresh coriander leaves, chopped
  • ‏Salt to taste
  • 2-3 ‏teaspoons Sarda Farms ghee + as required to cook the pancakes, melted


Add carrot, corn, ginger-garlic, salt, red chillies, besan and 2-3 teaspoons melted ghee to a mixing bowl.

Gradually add whisked dahi (buttermilk) to make a semi-thick batter

Heat a non-stick pan.

Spread a small ladleful of batter on the pan. Drizzle some ghee and cook on both sides till the pancake starts browning.

Serve hot with chutney or pickle of choice


Recipe By


Share & Print

0 0 100 0

No Comments

Leave a Reply