Vegetable Besan Chilla

1. 1
   prep

   Chop and grate the vegetables.

   1.Finely chop 1 medium onion, 1 medium tomato (seeds removed), ½ small bell pepper, and 1 green chili.

   2.Grate 1 small carrot and 1-inch piece of ginger.

   3.Finely chop 2 tablespoons coriander leaves.

   TIPKeep all the vegetables roughly the same small size so they cook evenly inside the chilla.
2. 2
   mix · ~5 min

   Make the besan batter.

   1.Sift 1.5 cups besan into a large mixing bowl to remove lumps.

   2.Add a pinch of turmeric, a pinch of red chili powder, and 1 pinch of salt.

   3.Gradually pour in ¾ cup water while whisking continuously to form a smooth, lump-free batter.

   4.Whisk well until the batter coats the back of the ladle — it should be pourable, not too thick.

   TIPAdd water slowly. A batter that is too thick won't spread and one that is too thin will tear when flipped.
3. 3
   mix · ~2 min

   Fold in the vegetables and spices.

   1.Add all the chopped vegetables, grated carrot, ginger, green chili, and coriander leaves to the batter.

   2.Sprinkle in ½ teaspoon cumin seeds.

   3.Mix well until vegetables are evenly distributed.
4. 4
   prep · ~2 min

   Heat the tawa.

   Place the non-stick tawa on medium heat. Let it heat until a drop of water sizzles and evaporates instantly, then reduce the flame to medium-low.

   TIPThe tawa must be hot before pouring the batter, but cooking on medium-low ensures the besan cooks through without burning.
5. 5
   fry · ~6 min

   Cook the first chilla.

   1.Grease the tawa lightly with ½ teaspoon oil and wipe with a paper towel or onion half.

   2.Pour a ladleful of batter in the center and gently spread outward in a circular motion, like a dosa, to make a thin 6-inch round.

   3.Drizzle another ½ teaspoon of oil around the edges and a few drops on top.

   4.Cook on medium-low heat for 2–3 minutes until the edges lift and the underside is golden and crisp.

   5.Flip carefully with a flat spatula and cook for another 2 minutes on the other side until golden spots appear.

   TIPDon't flip too early. Let the base firm up and brown — the chilla will release naturally when it's ready.
6. 6
   fry · ~12 min

   Cook the remaining chillas.

   Repeat step 5 with the remaining batter to make 4 chillas in total, adding oil between each one as needed. Keep cooked chillas warm on a plate.

   TIPWipe the tawa with a dry cloth between chillas if any batter smears remain, so each one cooks cleanly.
7. 7
   serve

   Serve hot with chutney.

   Stack the chillas on a plate or serve them individually. Serve immediately with mint chutney, coriander chutney, or tomato ketchup alongside a hot cup of chai.

   TIPChillas are best eaten right off the tawa while the edges are still crisp.

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