Besan Chilla Recipe (Gram Flour Pancake)
Chilla, also known as besan chilla (cheela) or gram flour pancake, is a quick and healthy Indian breakfast made from gram flour (besan) and finely chopped mixed vegetables like onions, tomatoes, capsicum. It’s a protein-rich, gluten-free, you can learn how to make besan chilla in just 15 minutes with simple ingredients from your kitchen. Whether you’re looking for a nutritious meal, or a light evening snack, this easy chilla recipe is a great choice. Serve it with Indian tea, coconut chutney, coriander chutney or curd for a complete meal. Enjoy your Indian savory pancake with a hot cup of tea for the perfect start to your day.
Ingredients
- 1 cup gram flour (besan)
- 2 medium onions, finely chopped
- 1 medium tomato, finely chopped
- 4–5 green chilies, finely chopped (adjust to taste)
- 2–3 tablespoons fresh coriander leaves, finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon chaat masala
- Salt, to taste
- 1 cup water, or as needed to make a smooth batter
- 1 teaspoon oil, for cooking each chilla (plus more as needed)
How to Make Besan Chilla (Step-by-Step Recipe with Photos)
Prepare the Batter
1. In a mixing bowl, add 1 cup of gram flour (besan).
2. Next, add chopped onions to the gram flour.
3. Add chopped tomato, and 4–5 green chilies, finely chopped.
4. Add coriander leaves. You can also add finely chopped spinach to increase the nutritional value.
Add Spices in Batter
5. Now add the spices to the chilla batter to make it tasty and flavorful:
- Add ¼ teaspoon turmeric powder,
- ½ teaspoon red chili powder,
- 1 teaspoon chaat masala,
- Salt to taste
6. Mix everything well so that the vegetables are coated evenly with the flour.
Add Water in Besan
7. Gradually add ½ to 3⁄4 cup water in batches to make the batter.
8. Mix well to form a smooth, medium-thin paste (not too thick, not too runny).
Heat the Oil
9. To cook the chilla, heat a non-stick or cast iron pan. Add 1 teaspoon mustard oil and spread it evenly over the surface of the pan. You can use any oil of your choice but mustard oil is healthy.
10. Take some batter in a ladle, pour it onto the center of the pan, and gently spread it outward in a circular motion to form a thin layer of chilla.
Don’t make it too thick (it may stay uncooked inside) or too thin (it may burn or stick to the pan).
11. Cover the pan with a lid and cook the chilla on low heat for about 5 minutes. Cook the bottom side of the chilla until it turns light brown.
Cook the Chilla
12. Sprinkle a few drops of oil around the edges and then carefully flip the chilla to cook the other side.
Serve Besan Chilla
13. Once the chilla becomes crispy and golden brown on both sides, turn off the stove. Serve hot with tomato ketchup, green coriander chutney, or any sauce of your choice.
Serving Suggestions for Besan Chilla
Besan Chilla is best served hot and fresh, straight off the pan. Here are a few ways to serve it:
- With Chutney: Pair it with green coriander chutney, traditional South Indian coconut chutney, or tangy tamarind chutney.
- With Curd/Yogurt: Serve Chilla with a bowl of plain curd or spiced Indian yogurt (raita) for cooling.
- With Tea: Enjoy as a light breakfast or evening snack with a cup of masala chai or ginger tea.
- In a Roll: Use chillas as a wrap, fill with sautéed vegetables or paneer and roll it for a quick snack or lunchbox option.
- Stuffed Style: Make it more filling by adding a layer of grated cheese, paneer bhurji, or sprouts between two chillas.
FAQ
Ensure your pan is well heated and lightly greased before pouring the chilla batter. You can use a non-stick or well-seasoned cast iron pan for best results.
To make chilla crispier, spread the batter thinly and cook on medium flame. Adding a teaspoon of rice flour to the batter also helps enhance crispiness.
Yes, besan chilla is high in protein and fiber, making it a healthy and filling choice for weight management when cooked with minimal oil.
Recipe Card
Besan Chilla (Gram Flour Pancake)
Equipment
- 1 Mixing bowl
- 1 Whisk or spoon
- 1 Non-stick or cast iron tawa (flat pan)
- 1 Spatula
- 1 Ladle
Ingredients
- 1 cup gram flour besan
- 2 medium onions finely chopped
- 1 medium tomato finely chopped
- 5 green chilies finely chopped
- 2 tablespoons coriander leaves finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon chaat masala
- Salt to taste
- 1/2 to 3/4 cup water as needed
- 1 teaspoon oil for cooking; more as needed
Instructions
- In a mixing bowl, add 1 cup gram flour (besan).
- Add chopped onions, tomato, green chilies, and coriander leaves.
- (Optional) Add chopped spinach for more nutrition.
- Add spices like turmeric powder, red chili powder, chaat masala, and salt.
- Mix everything thoroughly.
- Slowly add water (1/2 to 3/4 cup) to form a smooth, medium-thin batter for chilla.
- Heat a non-stick or cast iron pan on medium heat.
- Add 1 teaspoon oil (mustard oil recommended) and spread it evenly.
- Pour a ladleful of batter on the center and spread it in a circular motion to make a thin pancake.
- Cover the chilla and cook for 4–5 minutes until the bottom is golden brown.
- Drizzle oil around edges of chilla, flip, and cook the other side till golden.
- Remove chilla from the pan and serve hot with your favorite chutney or curd.
Notes
- Chilla With Chutney: Green coriander chutney, coconut chutney, omint chutney or tamarind chutney.
- With Curd: Serve with plain yogurt or spiced raita.
- With Indian Tea: Best enjoyed with hot Indian masala chai (Indian Spiced Tea).
