Besan chilla, also known as besan cheela, is a savory pancake-like dish originating from India.
It is made from besan, which is a flour made from ground chickpeas (also known as gram flour or chickpea flour).
Besan chilla is a popular breakfast or snack option and is loved for its simplicity.
Key Takeaways:
- Besan chilla is a savory pancake-like dish made from besan (chickpea flour) and various spices.
- It has a mildly spicy taste from the spices used.
- Besan chilla can be served with chutneys, yogurt, pickles, ketchup, or a fresh salad for added flavor and texture.
- Alternatives to besan chilla include moong dal chilla, oats chilla, rava chilla, buckwheat chilla, and multigrain chilla, offering different flavors and textures.
- Besan chilla is a versatile dish that can be customized with fillings, making it popular among vegetarians.
The Ingredients:
- Besan (gram flour) – 1 cup
- Chopped onion
- Chopped capsicum
- Chopped coriander
- Grated carrot
- Rock salt – 1 tbl spoon
- Chaat masala – 1 tbl spoon
- White oil
How to Make Besan Chilla (Step by Step Images)?
1. Pour besan in a bowl.
2. Add all the vegetables, chaat masala and salt.
3. Mix well
4. Add a little amount of water. Mix well.
5. Add more water in batches and keep mixing.
6. Make sure the batter gets semi-thick consistency.
7. Put a non stick on the gas stove.
8. Brush white oil on it.
9. Take a ladle of the batter and fry it on the pan.
10. Cover the pan with a lid. Cook for a few minutes on a medium-low flame.
11. Take out the lid. Flip the chilla.
12. Brush a few drops of oil. Put the lid back over the pan.
13. Let chilla it be cooked for 5 minutes on low to medium heat.
14. Serve hot with tomato sauce.
Recipe Card:
Besan Chilla (Gram Flour Pancake)
Ingredients
- 1 cup Besan (Gram Flour)
- 1 tablespoon Chopped onion
- 1 tablespoon Chopped capsicum
- 1 tablespoon Chopped coriander
- 1.5 tablespoon Grated carrot
- 1 tablespoon Chaat masala
- 1 tablespoon White oil
- 1 tablespoon Rock salt
Instructions
- Pour besan in a bowl.
- Add all the vegetables, chaat masala and salt.
- Mix well
- Add a little amount of water. Mix well.
- Add more water in batches and keep mixing.
- Make sure the batter gets semi-thick consistency.
- Put a non stick on the gas stove.
- Brush white oil on it.
- ake a ladle of the batter and fry it on the pan.
- Cover the pan with a lid. Cook for a few minutes on a medium-low flame.
- Take out the lid. Flip the chilla.
- Brush a few drops of oil. Put the lid back over the pan.
- Let chilla it be cooked for 5 minutes on low to medium heat.
- Serve hot with tomato sauce.
Video
Notes
- Ensure that the consistency of the batter is just right to make the besan chilla. It should be pourable and smooth, without any lumps.
- To achieve the desired texture of the batter, let it rest for some time after making. This will allow the besan to absorb the water perfectly to render the right texture.
- Ensure that the pan is hot enough and you grease it nicely with oil or ghee (clarified butter) before you pour the batter. Spread the batter evenly on the pan so that the thickness is uniform. This helps in achieving the crispy texture.
- Ensure the flame of your gas stove is set to medium. Let one side cook for a while and then flip it over carefully so that you do not break it. Cook the chilla to golden brown. This process will ensure even cooking of the chilla.
- Though not mandatory, you can add different types of fillings to the chilla such as grated cheese or paneer.
