Moong dal chila (1 piece)

Keep the serving to 1–2 medium chillas and avoid eating them when very hungry; pair with a protein-rich side such as paneer or unsweetened curd.

Add plenty of low-starch vegetables to the batter, such as spinach, methi, capsicum, onion, tomato, cabbage, or grated zucchini.

Mix in a small amount of ground flaxseed or chia seeds for extra fibre, and let the batter rest briefly before cooking.

Use minimal oil, but do not make the meal only chilla; include a salad with cucumber, tomato, lettuce, and lemon alongside it.

Avoid potato fillings, sweet chutneys, sugary drinks, and large portions of rice or bread with the chilla; choose mint-coriander chutney without sugar instead.

Take a 10–20 minute easy walk after eating and avoid lying down immediately after the meal.