Description
Besan Chilla, also known as Besan ka Cheela, is a savory Indian pancake made from gram flour and flavored with onions, tomatoes, green chilies, and aromatic spices. This gluten-free and protein-rich dish is a nutritious and flavorful option for breakfast, snacks, or light meals. Crisp on the outside and soft inside, Besan Chilla can be enjoyed with chutneys, yogurt, or even used as a filling in sandwiches.
Ingredients
Scale
Base Ingredients
- 1 cup besan (gram flour) – 100 grams
- ½ to ⅔ cup water (adjust as needed)
- Salt (as required)
Vegetables and Herbs
- ¼ cup finely chopped onions (or 1 small onion)
- ¼ cup finely chopped tomatoes (or 1 small tomato)
- ¼ cup chopped coriander leaves (cilantro)
Spices and Flavorings
- ½ to ⅔ teaspoon finely chopped green chilies (or serrano pepper)
- ½ teaspoon finely chopped ginger (or ½ inch peeled ginger)
- ½ teaspoon carom seeds (ajwain)
- 2 to 3 pinches turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder (or cayenne pepper)
- Oil (as required for cooking)
Instructions
- Making chilla batter: In a mixing bowl, add the besan (gram flour). Then add chopped onions, tomatoes, ginger, green chilies, ground spices (turmeric and red chili powder), carom seeds, coriander leaves, and salt. Start by adding ½ cup water and whisk thoroughly to form a smooth batter.
- Adjusting batter consistency: If the batter appears too thick, gradually add 1 to 3 tablespoons more water until it reaches a flowing, smooth consistency. Use a whisk to break any lumps for an even texture.
- Heating pan: Place a frying pan or skillet on low to medium-low heat. Use an iron skillet or a non-stick pan. If using an iron skillet, lightly coat it with oil to prevent sticking.
- Pouring and spreading batter: Once the pan is moderately hot, pour a ladle full of batter onto the pan. Gently spread it with the back of the ladle into a thin, round pancake shape, ensuring it doesn’t break.
- Cooking first side: Cook the chilla on low flame until the top surface starts to look cooked and slightly dry.
- Adding oil and cooking base: Drizzle about ½ to 1 teaspoon oil around the edges and over the chilla. Continue cooking until the base turns light golden brown.
- Flipping the chilla: Carefully flip the chilla to cook the other side thoroughly. Cook until golden spots appear on the surface.
- Serving: Fold the chilla and serve hot or warm. For best taste and texture, serve immediately. To keep warm if serving later, store in a roti basket or casserole to retain moisture and softness.
- Serving suggestions: Enjoy besan chilla plain or with coriander or mint chutney, tomato ketchup, plain yogurt, or raita. They also make a great stuffing in sandwiches with bread spread with butter and chutney.
Notes
- Besan Chilla is best served hot and crisp; it tends to lose texture and flavor upon refrigeration and reheating.
- Adjust water quantity carefully, as besan flour brands vary in absorption.
- Use low-medium heat to cook chillas to avoid burning and ensure even cooking.
- Optional spices can be adjusted based on spice tolerance.
- For a vegan version, serve with chutneys instead of yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla (approx. 80 grams)
- Calories: 140 kcal
- Sugar: 2 grams
- Sodium: 220 mg
- Fat: 5 grams
- Saturated Fat: 0.7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 0 mg
Keywords: Besan Chilla, Besan ka Cheela, Gram flour pancake, Indian savory pancake, Gluten-free breakfast, Vegetarian Indian food
