indianEasyvegetariangluten freenut freesoy free

Besan Chilla

Name: Besan Chilla
Yield: 4 servings
Cuisine: indian
Ingredients: 1 pcs onion (small, finely chopped); 1 pcs tomato (small, finely chopped and deseeded); 1 pcs green chili (finely chopped); 1 tsp ginger (grated); 2 tbsp coriander leaves (chopped); 1 pinch turmeric powder; 0.5 tsp cumin seeds; 1 pinch salt; 2 tsp ghee (for cooking); 1 cup water (or as needed for batter)

RATING

4.5/5(128)

TASTE SCORE

8/10

A savory Indian pancake made from chickpea flour, finely chopped vegetables, and mild spices. It's a quick, protein-rich, and gluten-free breakfast that's soft, delicious, and easy to make, perfect for a light and healthy start to your day.

PREP

COOK

SERVES

1 SERVING

37 cal

SERVINGS

METHOD · 6 STEPS

mix
Prepare the chilla batter.
In a mixing bowl, combine the besan, finely chopped onion, tomato, green chili, grated ginger, coriander leaves, turmeric powder, cumin seeds, and salt.
TIPSift the besan before using to ensure a lump-free batter.
mix
Add water and whisk.
Gradually add water while whisking continuously to form a smooth, pourable batter. The consistency should be similar to pancake batter, not too thick or too thin.
rest
Rest the batter.
Cover the bowl and let the batter rest for 15 minutes. This helps the besan to absorb the water and flavors, resulting in softer chillas.
fry
Cook the first chilla.
1.Heat a non-stick tawa or skillet over medium heat.
2.Grease it lightly with about 1/2 teaspoon of ghee.
3.Once the tawa is hot, pour a ladleful of batter (about 1/4 of the total) onto the center.
4.Gently spread it in a circular motion to form a pancake of about 5-6 inches in diameter.
TIPDon't spread the batter too thin, as this can make the chilla crispy instead of soft.
fry
Flip and cook until golden.
1.Cook for 2-3 minutes on medium-low heat, or until the top looks cooked and the edges start to lift.
2.Drizzle a few drops of ghee on top.
3.Flip the chilla and cook the other side for another 1-2 minutes until it has golden brown spots.
4.Press gently with a spatula to ensure even cooking.
serve
Repeat and serve hot.
Remove the chilla from the tawa and place it on a serving plate. Repeat the process with the remaining batter to make 3 more chillas. Serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For extra soft chillas, you can add 1 tablespoon of yogurt to the batter.
2
Ensure the tawa is properly heated before pouring the batter to prevent it from sticking.
3
Adjust the amount of water to get the right batter consistency. If it's too thick, add a little water; if too thin, add a little more besan.
4
Don't overcrowd the batter with too many vegetables, as it can make the chillas difficult to flip.
5
Store leftover batter in an airtight container in the refrigerator for up to 24 hours.

QUESTIONS?

Frequently asked questions

Yes, Besan Chilla is very healthy. It's rich in plant-based protein and fiber from chickpea flour, gluten-free, and low in calories. The added vegetables increase its vitamin and mineral content.

PAIRS WELL WITH