Besan Chilla is an Indian style savory pancake made using chickpea flour. It is also called as veg omelette and is a great dish to serve for breakfast or keep for tiffin box. Here is how to make it.
About This Recipe
Besan Chilla is an easy and quick Indian savory pancake, that is made with chickpea flour and can be prepared in under 30 minutes It is a great breakfast or snack recipe.
Besan Chilla is an instant recipe, that doesn’t require any fermentation like Dosas.
This chilla is also called as Veg Omelette, as it is made just like it. Instead of adding eggs, we have used chickpea flour here.
It is very healthy as well, as it is protein-packed and gluten-free. You can also add in some ajwain seeds in the batter, as it helps in digestion, as Besan can be heavy sometimes.
The best thing about this Chilla is, you can add as many vegetables as you want, and is also a great way to feed your kids, the vegetables they don’t prefer to eat.
Sometimes, I also like to stuff my Besan Chilla with grated Paneer, as it gives your Chilla a deliciously soft and creamy texture from inside. If you want a vegan option, you can fill the Cheela with Tofu too.
You can also add Suji along with Besan to make the batter of Besan Chilla, as it gives it a nice crispy texture.
This Besan Chilla is,
- Packed with protein
- Easy to make
- Loved by kids
Chickpea Flour – This recipe uses Besan or Chickpea Flour as its base. Chickpea flour is gluten-free, making this dish also gluten-free. You can also add 1 tablespoon rice flour, to make it nice and crispy.
Vegetables – The veggies used in Besan Chilla make it even more healthy and add a little crunch too. Veggies used in this Chilla are onion, green chilies, coriander, ginger, and carrot.
Spices – We will keep it simple with just salt, turmeric powder, hing, and cumin seeds. If you like to be spicy, you can add a little red chili powder too.
You can also add some carom seeds, as they lend a nice flavour and also helps in digestion.
Step By Step Recipe
Mix all the ingredients in a bowl.
Add water and make a dosa like lump-free batter.
Heat a griddle and brush it with oil. Pour a ladle full of batter in the center of the griddle and spread it to make a thin round chilla.
Drizzle oil on the sides of the chilla and cook on low medium heat until it is browned from the bottom. Slightly press using a ladle while cooking.
Flip and cook from the other side as well. Serve hot.
Frequently Asked Questions
You can add a little sooji or rice flour in the besan batter, it will give your Chilla a nice and crispy texture.
It should not be too thick nor too watery, it should be perfect enough to spread on the pan without making holes in between. You can go with a normal Dosa batter pouring consistency.
This recipe uses hing as an ingredient, which contains gluten. You can avoid adding hing or asafoetida in the batter to make a gluten-free version.
Vegetable Chilla – Add finely chopped vegetables of our choice in the batter. Here, I have used only Carrots but you can also add vegetables of your choice such as Green Bell Pepper, Beetroot, Red and Yellow Bell Pepper, Mushrooms, Spinach, Zucchini, Tomato, Raw Papaya, Beans, Cabbage, Green Peas, Corn Kernels, etc.
Palak Cheela – You can add finely chopped Palak or even Palak Puree to add some Iron goodness into these Chilla. You can even add greens like Amaranth or Fenugreek Leaves.
Green Chilla – Puree green coriander and mint leaves along with green chilies and add it in the Chilla Batter.
Beetroot Chilla – Add finely chopped Beetroot or Beetroot Puree to add some more nutrition and nice pink color to your Chilla.
Paneer or Tofu Chilla – You can add some grated Paneer or Tofu in the batter itself or make the Chilla and add Paneer or Tofu masala as the stuffing.
I would suggest you make the Chillas fresh and enjoy, as they won’t taste good after being refrigerated. Instead, you can store the Besan batter for about 24 hours in an airtight container.
Take it out, let it rest for 10 minutes, pour the batter on the pan and make them fresh while serving. Serve hot.
This protein-packed Besan Ka Chilla tastes great along with Dhaniya Pudina Chutney or it is popularly called Green Chutney.
You can also serve for your meals with a simple bowl of fresh Curd.
Serve it along with Bread and a side of your favourite fresh juice for your Breakfast.
Pro Tips By Neha
If you are making it for your kids, avoid adding green chillies in the batter.
This recipe can easily be double or tripled, and is perfect to make for a big crowd.
You can add any vegetable of your choice. Make sure to either finely chop or finely grate the veggies before adding in the batter.
The consistency of the batter is important, so make sure it is neither too thick or not too thin.
Cook the Chilla properly on low heat until it is properly cooked. If you prepare it on high heat, it might get brown soon without getting properly cooked. Cooking on high heat can also burn the Cheela.
You might also like
Besan Chilla Recipe
- 1 cup Besan
- ¼ cup Onion (Finely Chopped)
- 1 teaspoon Green Chilli (Finely Chopped)
- 2 tablespoon Coriander (Finely Chopped)
- 1 teaspoon Ginger (Grated)
- ¼ cup Carrot (Finely Chopped)
- Salt to taste
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Hing
- ¼ teaspoon Cumin Seeds
- Oil for frying
- Mix all the ingredients in a bowl.
- Add water and make a dosa like lump free batter.
- Heat a griddle and brush it with oil.
- Pour a ladle full of batter in the centre of the griddle and spread it to make a thin round chilla.
- Drizzle oil on the sides of the chilla and cook until it is browned from the bottom.
- Slightly press using a ladle while cooking.
- Flip and cook from other side as well.
- Serve hot