Besan Chilla Recipe (Gram Flour Pancake)
Besan Chilla is a healthy and flavorful Indian pancake made from gram flour, spices, and herbs, perfect for breakfast or a light snack.
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 and Substitutes
- Gram flour (besan): Besan is the main ingredient in chilla. It gives a nutty flavor and a soft, pancake-like texture when cooked. I mix in a little whole wheat flour for a denser feel. You can also use moong dal flour, chickpea flour if you prefer a denser texture.
- Onion: Onions add crunch, sweetness, and texture to each bite. When I want a lighter flavor, I prefer using spring onions or shallots. You can skip them entirely if you’re making a no-onion chilla.
- Tomatoes: Tomatoes add juiciness and a slight tangy flavor that helps balance the besan. If tomatoes aren’t available, you can substitute them with grated carrots, bell peppers, or spinach.
- Green chilies: These bring heat and spice to the chilla. If unavailable, use red chili flakes, black pepper, or a pinch of red chili powder if you prefer less spicy.
- Coriander leaves: Fresh coriander adds freshness and aroma. I always include them. You can use mint leaves for a different flavor, or skip if unavailable.
- Turmeric powder: Adds warm color and earthy depth. I add turmeric for its golden color.
- Red chili powder: Boosts color and spice. You can skip if using fresh green chilies.
- Chaat masala: Masala brings a tangy, slightly spicy kick and a street-food vibe. Sometimes, I use amchur (dry mango powder), or black salt or just squeeze a bit of lemon juice into the batter for a similar tangy flavor.
- Salt, to taste: I use regular salt as it balances all the flavors. You can also use rock salt, pink salt, or low-sodium salt depending on your dietary needs.
- Water (or as needed): Used to make a smooth, pourable batter. I usually add water slowly while mixing in bowl to get a smooth, pourable batter.
- Cooking Oi: It is necessary as it gives a crisp edge. You can also use olive oil or use a non-stick pan to reduce oil use altogether.
How to Make Besan Chilla
1. Take a mixing bowl and add the Besan chilla ingredients along with other vegetables.
2. Add 2 tablespoons chopped coriander leaves, turmeric powder, red chili powder, chaat masala, and salt to taste.
3. Gradually add ½–¾ cup water in small batches and mix to form a smooth, lump-free besan chilla batter.
4. Heat a pan on medium flame and spread 1 teaspoon mustard oil across the surface for this Indian pancake.
5. Pour one ladle of batter, spread it in a circular motion to form a thin pancake, cover, and cook on low heat for 4–5 minutes until the bottom turns light golden.
6. Sprinkle a few drops of oil around the edges, flip, cook the other side until golden brown, then remove on a clean plate and serve hot with chutney or ketchup as a gluten free Indian recipe.
Tips for Making Besan Chilla
When making besan chilla, always start by preparing a smooth batter. Pay close attention to the batter consistency. Use fresh gram flour (besan) and balance it with chopped onions, tomatoes, green chilies, and leafy greens like spinach or coriander for added flavor and nutrition.
Batter should be medium-thin and lump-free a watery batter will stick to the pan, while a thick batter will leave the chilla undercooked inside. Keep adding water gradually in small amount to achieve the perfect texture.
Fresh vegetables like onions, tomatoes, green chilies, spinach, and coriander bring flavor and nutrition. A mix of turmeric, red chili powder, and chaat masala creates the classic Indian street-style taste.
Cooking on the right pan is equally important. A cast iron tawa or a good non-stick pan works best, and spreading a little mustard oil before cooking gives the chilla a crisp light brown edge and earthy aroma. Heat a non-stick pan or cast iron tawa and spread a little oil over the surface. Pour a ladle of batter into the center of pan and spread it gently in circular motion to form a thin pancake. Cover and cook on low flame until the bottom side turns light golden.
Flip carefully after the edges release, drizzle a few drops of oil, and let the other side turn crispy golden brown. Serve hot with chutney, ketchup, or curd for a wholesome gluten-free Indian recipe.
Finally, don’t rush the flip the chilla. Allow one side to turn golden brown before sprinkling oil around the edges and flipping it gently with a flat spoon. Always cook on low to medium heat so the inside cooks properly without burning the edges. Once both sides are evenly cooked and crispy, serve besan chilla with green chutney, tomato ketchup, or yogurt dip for a satisfying, protein-rich, and gluten-free meal.
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 with a bowl of plain curd or spiced Indian yogurt (raita) for cooling. Pair with green chutney, tomato ketchup, or yogurt dip for a wholesome and tasty meal.
- With Tea as wrap: Enjoy as a light breakfast or evening snack with a cup of masala chai or ginger tea. 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.
Frequently asked questions
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 tbsp coriander leaves finely chopped
- ¼ tsp turmeric powder
- ½ tsptsp red chili powder
- 1 tsp chaat masala
- Salt to taste
- ½ cup water as needed
- 1 tsp oil for cooking; more as needed
Instructions
- To prepare a traditional besan chilla, take a mixing bowl and add 1 cup of gram flour (besan), which forms the base of this healthy Indian pancake. Into the flour, add ½ cup finely chopped onions, ¼ cup chopped tomatoes, and 4 to 5 finely chopped green chilies for a touch of spice. For extra nutrition, you can also add ½ cup finely chopped spinach or other vegetables like grated carrot and capsicum.
- Next, add 2 tablespoons chopped coriander leaves along with the spices: ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon chaat masala, and salt to taste. Mix everything together so the vegetables and spices coat the besan evenly.
- Now gradually add about ½ to ¾ cup of water in small batches while stirring continuously until you get a smooth, lump-free batter. The batter should be medium thin neither too thick, which makes the chilla doughy, nor too runny, which makes it stick to the pan.
- Heat a non-stick pan or a cast iron tawa on medium flame and spread 1 teaspoon mustard oil across the surface. Pour one ladle of the prepared batter onto the center of the pan and gently spread it in a circular motion to form a thin pancake. Cover the pan and cook on low heat for 4 to 5 minutes, allowing the bottom side to turn light golden.
- Sprinkle a few drops of oil around the edges and carefully flip the chilla. Cook the other side until it becomes crispy and evenly golden brown. Press lightly with a spatula if needed for uniform cooking.
- Once cooked on both sides, remove the besan chilla from the pan and serve hot with green chutney, mint coriander chutney, tomato ketchup, or yogurt dip. This quick and easy besan chilla recipe is a protein-rich vegetarian breakfast, naturally gluten-free, and a perfect option for a light lunch or dinner as well.
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).
