Beetroot Chilla
Crispy, savory gram flour pancakes infused with vibrant grated beetroot and a touch of spice. These beautiful pink chillas come together in minutes, making them a perfect quick breakfast or evening snack that pairs wonderfully with mint chutney.
For 8 servings
- prep
Prepare the beetroot and vegetables.
1.Peel the beetroot and grate it finely using a box grater.2.Finely chop the onion and green chili.3.Grate the ginger. - mix
Make the batter.
1.In a large mixing bowl, combine besan, grated beetroot, chopped onion, green chili, and grated ginger.2.Add cumin seeds, ajwain, turmeric powder, red chili powder, and salt.3.Gradually add water while whisking to form a smooth, lump-free batter.4.The batter should be of pourable consistency, slightly thinner than dosa batter.TIPRest the batter for 5 minutes after mixing — this helps the chickpea flour absorb water and results in a better texture. - fry · ~5 min
Cook the beetroot chillas.
1.Heat a tawa or non-stick pan over medium heat.2.Once hot, pour a ladleful of batter in the center and spread gently into a thin circle.3.Drizzle a few drops of oil around the edges and on top.4.Cook until the bottom turns golden and crisp (2-3 minutes), then flip carefully.5.Cook the other side until golden spots appear (1-2 minutes).TIPKeep the heat on medium — too high and the besan burns before cooking through; too low and the chilla won't get crispy. - garnish
Garnish with coriander and serve hot.
Sprinkle chopped coriander leaves over each chilla. Serve immediately with mint chutney, yogurt, or tomato ketchup.
TIPServe straight off the tawa — chillas lose their crispness as they cool.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate the beetroot finely to ensure it blends evenly into the batter and cooks through without leaving raw chunks.
- 2Let the batter rest for 5 minutes after mixing so the chickpea flour hydrates fully, yielding a more tender chilla.
- 3Don't overspread the batter — make the chilla slightly thicker than a crepe for a soft interior and crisp edges.
- 4Cook on medium heat; if the pan is too hot, the besan will burn before the beetroot cooks through.
- 5Drizzle oil around the edges as soon as you pour the batter — this helps create lacy, crispy edges.
- 6Serve chillas immediately off the tawa; they lose their signature crispness as they cool.
- 7Leftover batter can be refrigerated for up to 24 hours — stir well before using as beetroot will release water.
Adapt it for your goals.
No-onion-garlic (jain/vaishnav)
Omit the onion and use a pinch of asafoetida (hing) along with the cumin seeds. This keeps the chilla onion-garlic-free while still delivering savory depth, making it suitable for Jain diets or those avoiding alliums.
high proteinHigh-protein
Add 2 tablespoons of finely crumbled paneer or silken tofu to the batter for extra protein while keeping the texture soft. This turns the chilla into a more substantial meal.
low oilLow-oil
Cook on a well-seasoned non-stick pan using a cooking spray or just brush 1 teaspoon of oil total. The chilla will be less crispy but still tasty and significantly lower in fat.
cheesy beet chillaCheesy-beet-chilla
Sprinkle a tablespoon of grated mozzarella or crumbled feta over the chilla just before flipping. The cheese adds a gooey layer that pairs beautifully with the earthiness of beetroot.
Why this is on our healthy list.
High in Plant Protein
Chickpea flour is packed with plant-based protein, making these chillas a satisfying breakfast or snack that supports muscle repair and keeps you full longer.
Rich in Dietary Fiber
Besan and beetroot both contribute significant fiber, aiding digestion and promoting a healthy gut.
Good Source of Folate
Beetroot is naturally high in folate (Vitamin B9), which is essential for cell growth and red blood cell formation.
Naturally Gluten-Free
As the base ingredient is chickpea flour, this dish is perfectly suited for those following a gluten-free diet.
Frequently asked questions
The batter may be too thin or the pan not hot enough. Ensure the batter is not runny and the pan is at a medium heat before pouring. Also, let the chilla cook undisturbed until the edges lift easily.
