North Indian · Breakfast
Besan Chilla
बेसन का चीला · Besan Ka Cheela · Gram Flour Pancake
Besan chilla is a savoury North Indian pancake made from gram flour, water, spices and finely chopped vegetables. Whisk the flour into a pourable batter, fold in onion, tomato and green chilli, then spread it on a hot tawa. Cook both sides until golden and serve the chilla hot.
- vegetarian
- vegan
- gluten-free
Ingredients
- 120 g (about 1 cup)Gram flour (besan) Organic Mandya
- 180 ml (about 3/4 cup)WaterAdd gradually.
- 55 g (about 1/4 cup, finely chopped)Onion Organic Mandya
- 45 g (about 1/4 cup, finely chopped)Tomato Organic MandyaRemove the watery core before measuring.
- 3 g (about 1 tsp, finely chopped)Green chilli Organic Mandya
- 8 g (about 2 tbsp, chopped)Fresh coriander leaves Organic Mandya
- 2 g (about 1 tsp)Cumin seeds Organic MandyaLightly crushed.
- 3 g (about 1/2 tsp)Fine table salt
- 15 ml (1 tbsp)Cold-pressed groundnut oil Organic MandyaFor the tawa, divided among the chillas.
Method
Mix the dry ingredients
Stir the besan, cumin and salt together in a bowl.
Whisk in water
Whisk in the water gradually at room temperature to make a smooth batter that pours off the ladle in a ribbon.
Rest the batter
Rest the batter at room temperature for 10 minutes so the besan hydrates.
⏱ 10 minFold in the vegetables
Fold the onion, tomato, green chilli and coriander into the rested batter.
Warm the tawa
Heat a lightly oiled tawa on medium heat for about 2 minutes.
⏱ 2 minSpread a chilla
Spread a ladleful of batter on the tawa into a round about 14 cm wide.
Cook the first side
Cook over medium heat for about 2 minutes, until the surface looks matte and the underside has golden patches.
⏱ 2 minCook the second side
Flip the chilla and cook for about 1 minute, until the underside browns in spots and the centre is set. Repeat with the remaining batter and oil.
⏱ 1 min
Shop the ingredients
Tips
- Keep the tomato pieces small and drain off loose juice.
- Stir the batter between ladlefuls because the vegetables can settle.
- Lower the heat briefly if the batter sets before you can spread it.
Serving
Serve hot with green chutney or tomato chutney. A spoonful of plain curd also pairs well with the browned edges.
Storage
Refrigerate cooked chillas in a covered container for up to 2 days. Reheat on a warm tawa until hot throughout.
Variations
- Replace the tomato with finely grated carrot for a drier batter.
- Fold chopped spinach into the batter for a leafy version.
Nutrition per serving
| Energy | 209 kcal |
|---|---|
| Protein | 9.3 g |
| Carbohydrates | 26.0 g |
| Fat | 7.5 g |
| Fibre | 5.0 g |
Approximate, calculated from the ingredients and divided by the stated servings.
Questions people ask
Why does besan chilla stick to the tawa?
A cool pan or an uneven film of oil can make it stick. Let the tawa heat on medium before spreading the batter, then wait until the surface looks set and the edges loosen before slipping a spatula underneath.
How thick should besan chilla batter be?
The batter should pour in a ribbon and move easily under the back of the ladle. If it falls in clumps, whisk in a little water. If it spreads into a fragile puddle, whisk in some besan and let it hydrate briefly.
Can I make besan chilla without onion and tomato?
Yes, leave them out and use chopped coriander and cumin to flavour the batter. The pancake will spread more evenly with fewer vegetables. For texture, fold in a small handful of grated carrot or finely chopped capsicum instead.
Can I make besan chilla batter the night before?
Mix the besan, spices and water, cover the bowl and refrigerate it overnight. Add the chopped vegetables just before cooking so they do not release water into the batter. Whisk again and adjust the consistency if the flour has thickened it.
How can I get crisp edges on besan chilla?
Spread the batter slightly thinner towards the edge and cook on steady medium heat. Add a few drops of the measured oil around the rim and give the underside time to colour before flipping. Serve it straight from the tawa.
Photo: Organic Mandya · © Organic Mandya
