Besan Chilla (Gram Flour Pancake)
Chilla, also known as besan chilla or gram flour pancake, is a quick and healthy Indian breakfast made with gram flour (besan) and chopped vegetables. This gluten-free, protein-rich recipe is ready in just 15 minutes and is perfect for breakfast or a light evening snack.
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, mint 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).