Egg Besan Chilla
A quick, protein-packed savory pancake made with gram flour and eggs, spiced with green chili and fresh coriander. This North Indian breakfast favorite is crisp on the outside, soft inside, and ready in under 20 minutes. Perfect with mint chutney or a steaming cup of chai.
For 4 servings
- prep · ~5 min
Chop the vegetables.
Finely chop the onion, tomato, green chilies, and coriander leaves. Grate or mince the ginger.
- mix · ~3 min
Prepare the batter.
1.In a large bowl, whisk together besan, salt, turmeric, and red chili powder.2.Gradually add water while whisking continuously to form a smooth, lump-free batter.3.The consistency should be like dosa batter — thin enough to spread on the pan.4.Crack the eggs directly into the batter and whisk vigorously until well combined.TIPWhisk just until smooth. Over-mixing makes the chilla dense. - mix · ~1 min
Add the vegetables.
Fold in the chopped onion, tomato, green chili, ginger, and coriander leaves into the batter. Mix well to distribute evenly.
- fry · ~10 min
Cook the chillas.
1.Heat a nonstick pan over medium heat. Drizzle 1 teaspoon of oil.2.Pour a ladleful of batter in the center and swirl the pan quickly to spread it into a thin circle.3.Cook until the edges lift and the bottom is golden brown (2-3 minutes).4.Drizzle another ½ teaspoon oil around the edges and flip. Cook the other side until golden (2 minutes).TIPKeep the heat at medium. Too high burns the besan before the egg cooks through. - serve · ~1 min
Serve hot.
Slide the chilla onto a plate. Repeat with remaining batter to make 4 chillas. Serve immediately with mint chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the batter for 5 minutes after mixing to allow besan to hydrate for a tender texture.
- 2Use a well-seasoned or nonstick pan to prevent chillas from sticking and to get an even golden crust.
- 3Spread the batter thinly and quickly by swirling the pan; thick chillas remain doughy inside.
- 4Cook on medium heat; high heat burns the besan before the egg sets, low heat makes them oily.
- 5Add the chopped tomatoes only after mixing the batter to keep them from releasing too much water.
- 6Stack cooked chillas on a plate and cover with a lid to keep them warm and soft while you finish the batch.
Adapt it for your goals.
Vegetable-loaded
Add finely chopped capsicum, grated carrot, or shredded spinach for extra crunch and nutrients. Great for sneaking more veggies into breakfast.
cheese stuffedCheese-stuffed
Sprinkle grated paneer or mozzarella over one half of the batter just before flipping, then fold the chilla over. A gooey, indulgent treat.
spicy masalaSpicy masala
Increase the green chilies to 3-4 and add a pinch of cumin powder and garam masala to the batter. Perfect for those who love heat.
jainJain
Skip the onion and ginger; use asafoetida (hing) and finely chopped spinach instead. A Jain-friendly version that stays flavorful without root vegetables.
Why this is on our healthy list.
High-Quality Protein
The combination of besan (chickpea flour) and eggs provides a complete amino acid profile, making this a great post-workout or morning fuel.
Rich in Dietary Fiber
Chickpea flour is a good source of soluble fiber, which aids digestion and helps maintain steady blood sugar levels.
Low in Refined Carbs
Unlike traditional pancakes made from wheat flour, this recipe uses besan — a whole-grain alternative that’s naturally gluten-free and lower on the glycemic index.
Packed with Micronutrients
Eggs supply vitamin B12 and choline, while onions and tomatoes contribute vitamin C and lycopene. Turmeric adds anti-inflammatory curcumin.
Frequently asked questions
The batter may be too thin, or the pan wasn't hot enough when you poured it. Let the first side cook fully until the edges lift easily, then flip gently with a wide spatula.
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