Besan Chilla Recipe (Gram Flour Pancake With My Secret Crispiness Trick)
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: 4 people
Ingredients
- 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
Instructions
- In a large bowl, whisk together besan, rice flour, salt, turmeric, red chili powder, 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 1 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 pulls water out, 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 chill 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.
Video
Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 334mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
