Description
Besan Chilla is a savory, gluten-free pancake made from gram flour (besan), packed with vegetables and spices. It’s a quick, nutritious, and customizable meal perfect for breakfast, lunch, or a snack.
Ingredients
- 1 cup besan (gram flour)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala (optional)
- Salt, to taste
- 1/4 teaspoon baking soda (optional, for fluffier texture)
- 1/2 cup water (adjust as needed for batter consistency)
- 1 tablespoon oil (for cooking)
- 1 small onion, finely chopped
- 1/2 bell pepper, finely chopped
- 1/2 tomato, finely chopped
- 1/4 cup fresh coriander (cilantro), chopped
- 1–2 green chilies, finely chopped (optional, for extra heat)
- 1/4 teaspoon ajwain (carom seeds) (optional, for digestive benefits)
Instructions
- In a mixing bowl, add the besan (gram flour), turmeric powder, red chili powder, cumin powder, garam masala (if using), salt, and baking soda. Mix the dry ingredients together.
- Gradually add water while stirring continuously to form a smooth batter. The batter should be pourable and similar to pancake batter.
- Add the chopped vegetables—onion, bell pepper, tomato, cilantro, green chilies (if using), and ajwain (if using)—and mix well to evenly distribute the vegetables in the batter.
- Heat a non-stick skillet or tawa over medium heat. Drizzle a little oil on it, then pour a ladleful of batter onto the pan, spreading it into a round shape (about 5-6 inches in diameter).
- Cook for 2-3 minutes on one side, until golden brown, then drizzle a little oil around the edges. Flip the chilla and cook the other side for another 2-3 minutes, until crispy and golden.
- Remove from the pan and serve hot. Repeat with the remaining batter.
- Serve with chutney or yogurt for a delicious, savory meal.
Notes
- You can add other vegetables like grated carrots or zucchini to the batter for more flavor and texture.
- For a crispier chilla, ensure the pan is hot before pouring in the batter, and cook on medium heat.
- To make the batter ahead of time, refrigerate it for up to 24 hours. Stir before cooking.
- For a low-oil version, cook the chilla in a non-stick pan without adding oil.
- Adding a pinch of baking soda makes the chilla fluffier, while adding yogurt gives it a softer texture.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Main Course
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 chilla
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
