Besan Chilla Recipe
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.
Servings: 2 people
Ingredients
- 1 cup besan (gram flour)
- 2 tablespoons rice flour
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin seeds
- ¼ teaspoon ajwain (carom seeds)
- ¼ teaspoon hing (asafetida) skip for a gluten-free recipe
- ¼ cup chopped onion
- 1 tablespoon chopped tomato
- 1 teaspoon chopped green chilies
- 1 teaspoon grated ginger
- 2 tablespoons chopped cilantro (fresh coriander)
- ¾ cup water
- oil for cooking the chilla
Instructions
- In a large bowl, whisk together besan, rice flour, salt, turmeric, cumin seeds, ajwain, and hing. Whisking the dry mix first prevents lumps later.
- Add the chopped onion, tomato, green chili, ginger, and cilantro and mix to combine.
- Add ¾ cup of water and mix well to make a lump-free batter. Let the batter sit for 5 minutes. This short rest hydrates the besan fully and gives you smoother chillas. Do not rest longer than 10 minutes once the vegetables are in; the salt draws out water, and the batter goes runny.
- Once the batter has rested, check the consistency. Add more water if needed and mix well. You are aiming for a smooth, lump-free batter that flows easily off a ladle. Think pancake batter, not cake batter. Too thick and the chilla will be doughy. Too thin, and it will tear when you flip.
- Heat a flat, heavy tawa or non-stick pan on medium heat for 2 to 3 minutes. Sprinkle a few drops of water on the surface; if they sizzle and evaporate in a second, the pan is ready. Too cold, and the chilla will stick. Too hot and the bottom burns before the inside cooks.
- Pour a ladleful of batter (about ½ cup) into the center of the pan. Using the back of the ladle, spread it outward in a slow circular motion to form a thin round about 5-6 inches across. Work quickly so the batter does not set before you finish spreading.
- Drizzle 1 teaspoon of oil around the edges and a few drops on top. Cook for 2 to 3 minutes on medium heat. You will see the edges lift and turn golden, and the top will look set.
- Slide a thin spatula under the chilla and flip in one confident motion. Cook the second side for 1-2 minutes, until golden-brown spots appear. Press lightly with the spatula for an extra-crisp finish.
- Slide onto a plate and serve while hot. Crispy chillas lose their crunch within a few minutes, so serve them straight off the tawa whenever possible. Repeat with the remaining batter, wiping the pan between chillas if any bits stick.
Nutrition
Calories: 340kcal | Carbohydrates: 44g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1234mg | Potassium: 572mg | Fiber: 8g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg
