Mini Besan Chilla
Crispy, savory mini gram flour pancakes studded with finely chopped onions, tomatoes, and fresh herbs. These bite-sized chillas are golden on the outside, soft inside, and come together in minutes for a quick breakfast or evening snack. Serve hot with tangy mint chutney or ketchup.
For 2 servings
- prep · ~5 min
Chop the vegetables and herbs.
1.Finely chop 1 small onion, 1 deseeded tomato, and 2 green chilies.2.Grate a 1-inch piece of ginger.3.Chop enough coriander leaves to fill 2 tablespoons. - mix · ~3 min
Make the besan batter.
1.In a mixing bowl, add 1 cup besan, 0.25 tsp salt, 1 pinch turmeric powder, 1 pinch red chili powder, and 0.5 tsp ajwain.2.Whisk in 0.75 cup water gradually to make a smooth, lump-free batter.3.Stir in all the chopped vegetables and herbs.TIPThe batter should be pourable but slightly thicker than dosa batter. If it is too thick, add 1-2 tablespoons of water. - fry · ~10 min
Cook the mini chillas.
1.Heat a non-stick tawa or skillet over medium heat.2.Drizzle about 0.5 teaspoon of oil on the tawa.3.Pour 2 tablespoons of batter and gently spread into a 3-inch circle.4.Cook until golden and crisp on the bottom (2-3 minutes).5.Drizzle a few drops of oil on top, flip, and cook the other side until golden (2 minutes).6.Repeat with the remaining batter, making about 8 mini chillas.TIPKeep the heat on medium. High heat will burn the outside before the batter cooks through. - serve
Serve the mini besan chillas hot.
Arrange the mini chillas on a plate. 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 5-10 minutes after mixing to let the besan hydrate, resulting in a softer interior.
- 2For extra crispiness, use a well-seasoned cast iron skillet or a non-stick tawa and let it get hot before pouring the batter.
- 3Do not spread the batter too thin — keep it about 3 inches wide and ¼-inch thick for a soft-centre with crispy edges.
- 4Add the chopped vegetables just before cooking to prevent them from releasing water and thinning the batter.
- 5If the batter becomes too thick after adding veggies, loosen it with a tablespoon of water at a time.
- 6Make ahead: prep the dry mix and chop veggies the night before; combine batter fresh when ready to cook.
Adapt it for your goals.
High-protein
Add 2 tablespoons of finely grated paneer or crumbled tofu to the batter for an extra protein boost, perfect for post-workout snacks.
low oilLow-oil
Cook the chillas on a non-stick pan with only a few drops of oil brushed on the surface, and skip the drizzle while flipping — still crisp but much lighter.
jainJain
Omit onion and garlic, replace with grated carrots and finely chopped spinach. Use black salt (kala namak) instead of regular salt to retain savoury depth.
veganVegan
This recipe is already vegan — just ensure your oil is plant-based (most are). Serve with coconut or coriander chutney for a fully plant-forward meal.
Why this is on our healthy list.
High in Plant Protein
Chickpea flour (besan) is a rich source of plant-based protein, supporting muscle repair and satiety with every mini chilla.
Good Source of Soluble Fibre
Besan provides soluble fibre that aids digestion and helps maintain steady blood sugar levels.
Rich in Iron and Folate
Chickpea flour naturally contains iron and folate, essential for energy production and red blood cell formation.
Low Glycemic Load
The combination of protein, fibre, and vegetables in these chillas helps slow carbohydrate absorption, making them a balanced choice for blood sugar management.
Frequently asked questions
Ensure the pan is hot before adding the batter, and use enough oil (about ½ teaspoon per chilla) to create a non-stick layer. Also, let the first side cook undisturbed for 2-3 minutes until golden before flipping.
