Vegetable Besan Chilla
Savory Indian pancakes made from chickpea flour and packed with fresh vegetables. A quick, healthy, and protein-rich option for breakfast or a light meal, perfect with green chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.In a large mixing bowl, combine the besan, rava, ajwain, turmeric powder, red chili powder, and salt.
- b.Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like a thin pancake batter, easy to pour but not watery.
- c.Stir in the finely chopped onion, tomato, bell pepper, ginger paste, garlic paste, green chilies, and coriander leaves.
- d.Mix everything well until the vegetables are evenly distributed in the batter.
TIPWhisk well to incorporate air, which helps in making the chillas lighter. - 2
Step 2
- 3
Step 3
- a.Heat a non-stick tawa or flat pan over medium heat.
- b.Once hot, lightly grease the pan with a few drops of oil.
- c.Pour a ladleful of batter (about 1/4 cup) onto the center of the pan.
- d.Quickly spread it outwards in a circular motion to form a thin pancake, about 6-7 inches in diameter.
TIPDon't spread the batter too thin, or it might break when flipping. - 4
Step 4
- a.Drizzle about 1/2 teaspoon of oil around the edges and a little on top of the chilla.
- b.Cook for 2-3 minutes, or until the top surface looks cooked and the edges start to lift from the pan.
- c.Gently flip the chilla using a spatula and cook the other side for another 1-2 minutes until golden brown spots appear.
- d.Press down gently with the spatula to ensure even cooking.
- 5
Step 5
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier chilla, add an extra tablespoon of rava (semolina).
- 2Ensure your pan is well-heated before pouring the batter to prevent it from sticking.
- 3Finely chopping the vegetables ensures they cook through and the chilla holds its shape.
- 4If the batter thickens upon resting, add a tablespoon or two of water to adjust the consistency.
- 5You can add other vegetables like grated carrots, chopped spinach, or sweet corn.
- 6Store leftover batter in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free if you omit the rava (semolina). Besan (chickpea flour) does not contain gluten.
high proteinHigh protein
To boost the protein content, add 1/2 cup of crumbled or grated paneer (cottage cheese) to the batter.
jainJain
For a Jain version, simply omit the onion, ginger, and garlic from the recipe. You can add a pinch of asafoetida (hing) for flavor.
kid friendlyKid friendly
To make it more appealing for kids, skip the green chilies and add grated cheese on top of the chilla after flipping it.
Why this is on our healthy list.
Rich in Protein
Chickpea flour (besan) is an excellent source of plant-based protein, which is essential for muscle repair and growth.
Good for Digestion
The high fiber content from both besan and vegetables aids in digestion, promotes gut health, and helps prevent constipation.
Packed with Vitamins
The variety of vegetables like bell peppers, tomatoes, and onions provide a good dose of vitamins A and C, and other essential antioxidants.
Supports Heart Health
Besan has properties that may help lower cholesterol levels, and the inclusion of ajwain (carom seeds) is traditionally known to aid digestion and heart health.
Frequently asked questions
Yes, it is a very healthy dish. Besan is rich in protein and fiber, and the added vegetables provide essential vitamins and minerals. It's a low-glycemic index food, making it a good option for a balanced meal.