Everyday Kitchen

Indian · Breakfast

Besan Chilla

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free · High-protein

Whisk gram flour with chopped vegetables and spices. Cook thin savoury pancakes until both sides are golden.

Prep
10 min
Cook
30 min
Total
40 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of besan chilla
Photograph includes yogurt and tomato accompaniments; this draft covers the pancakes. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Mixing bowl; whisk; nonstick frying pan; ladle; spatula; pastry brush.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix the batter · About 1 min

  1. Put 100 g besan, ½ tsp ajwain, ⅛ tsp turmeric, ¼ tsp red chili powder and ½ tsp salt in the bowl.
  2. Add 60 ml finely chopped onion, 60 ml finely chopped tomato, 60 ml chopped fresh coriander, ½ tsp finely chopped green chili and ½ tsp grated ginger.
  3. Pour in 160 ml water gradually while whisking.

    Check: The batter should flow from the ladle without dry flour lumps.

Cook the chilla · About 3 min

  1. Heat the pan over medium heat.
  2. Brush the pan with a little of 2 tbsp neutral oil.
  3. Pour a small ladleful of batter into the centre.
  4. Spread the batter into a thin circle with the back of the ladle.
  5. Cook for 2–3 minutes.

    Check: The surface should look set and the underside should be golden.

  6. Turn the chilla with the spatula.
  7. Cook for another 1–2 minutes.

    Check: Both sides should be golden and the centre should contain no wet batter.

  8. Repeat with the remaining batter and measured oil.
  9. Serve hot.

Tips

  • Allow two pancakes per serving. The accompanying dip in the photograph is not included.

Substitutions

  • Use grated courgette instead of some onion.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Measure dry ingredients ahead; mix batter shortly before cooking.

FAQ

Why does chilla tear?

The batter may be thin or the first side not set.

Can I make small chillas?

Yes. They are easier to turn; use less batter per piece.

How should I store besan chilla?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Besan Chilla Recipe (Besan ka Cheela).

Concise adaptation; quantities and method are stated for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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