Besan Chilla
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.
For 4 servings
- 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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra soft chillas, you can add 1 tablespoon of yogurt to the batter.
- 2Ensure the tawa is properly heated before pouring the batter to prevent it from sticking.
- 3Adjust 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.
- 4Don't overcrowd the batter with too many vegetables, as it can make the chillas difficult to flip.
- 5Store leftover batter in an airtight container in the refrigerator for up to 24 hours.
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.
