25-Minute Besan Chilla Recipe

Introduction

Besan Chilla is a quick and flavorful Indian savory pancake made from gram flour and fresh vegetables. It’s perfect for a nutritious breakfast, snack, or light meal that comes together in just 25 minutes.

Ingredients

• 1.5 cups besan (158 grams, gram flour)
• 3/4 teaspoon ajwain (carom seeds)
• 3/4 teaspoon salt (or to taste)
• 1 small onion (finely chopped)
• 1/4 cup carrots (finely grated)
• 2 tablespoons chopped cilantro
• 3 tablespoons green pepper (finely chopped)
• 2 teaspoons ginger (finely chopped)
• 1-2 green chili (chopped, to taste)
• 1 cup + 2 to 4 tablespoons water (240 ml + 30-60 ml, as needed)
• 3-4 teaspoons oil (to cook the chilla)

Instructions

1. Step 1: In a large bowl, combine besan, ajwain, and salt. Mix well.
2. Step 2: Add the chopped onion, grated carrot, chopped cilantro, green pepper, ginger, and green chili to the dry ingredients. Stir to combine.
3. Step 3: Gradually add water while whisking continuously to form a thick batter with a pouring consistency—not too runny or too thick.
4. Step 4: Heat an iron skillet or tawa over medium heat until hot.
5. Step 5: Pour a ladleful of batter onto the hot skillet. Move the ladle in a circular motion to spread the batter into a 5 to 6 inch diameter round pancake.
6. Step 6: Drizzle about 1/2 teaspoon oil around the edges and a few drops on top of the chilla.
7. Step 7: Cook for 1 to 2 minutes until the edges begin to lift, then flip over carefully. Press gently with a spatula and cook the other side for about 2 minutes until light brown spots appear.
8. Step 8: Remove the cooked chilla from the pan once both sides are done. Repeat the process with the remaining batter.
9. Step 9: Serve warm with chutney or tomato ketchup for a delightful meal.

Tips & Variations

• For extra flavor, add a pinch of turmeric or garam masala to the batter.
• Substitute or add finely chopped spinach, bell peppers, or tomatoes for different vegetable variations.
• If you prefer a spicier chilla, increase the green chili quantity or add red chili powder.
• Use a non-stick pan if you don’t have an iron skillet for easier cooking and cleanup.

Storage

Store any leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat for a few minutes on each side to maintain crispness. Avoid microwaving if possible to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make besan chilla without vegetables?

Yes, you can make a plain besan chilla by omitting the vegetables, but adding them enhances flavor, texture, and nutrition.

What can I serve with besan chilla?

Besan chilla pairs well with green chutney, tamarind chutney, yogurt, or simple tomato ketchup for dipping.

25-Minute Besan Chilla Recipe

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4.8 from 71 reviews

This 25-Minute Besan Chilla recipe is a quick and healthy Indian savory pancake made with gram flour and fresh vegetables. Packed with spices like ajwain and green chili, this nutritious dish is perfect for breakfast or a light meal. The besan batter is cooked on a hot iron skillet until golden and crisp, resulting in delicious chillas that pair wonderfully with chutney or ketchup.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6–8 chillas depending on size 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups besan (158 grams, gram flour)
• 3/4 teaspoon ajwain (carom seeds)
• 3/4 teaspoon salt (or to taste)

Vegetables & Herbs

• 1 small onion (finely chopped)
• 1/4 cup carrots (finely grated)
• 3 tablespoons green pepper (finely chopped)
• 2 tablespoons chopped cilantro
• 2 teaspoons ginger (finely chopped)
• 1–2 green chilies (chopped, to taste)

Liquids & Oil

• 1 cup + 2 to 4 tablespoons water (240 ml + 30–60 ml, as needed)
• 3–4 teaspoons oil (to cook the chilla)

Instructions

1. Prepare the Dry Mix: In a large bowl, combine besan, ajwain, and salt. Mix well to distribute the spices evenly.
2. Add Vegetables and Herbs: Add the finely chopped onion, grated carrot, chopped cilantro, green pepper, chopped ginger, and green chili to the bowl. Stir to combine all ingredients.
3. Make the Batter: Gradually add water while whisking continuously to form a thick batter with pouring consistency—not too runny or too thick.
4. Heat the Skillet: Place an iron skillet or tawa over medium heat and allow it to get hot.
5. Pour and Spread Batter: Take a ladleful of batter and pour onto the hot skillet. Use the ladle to spread it in a circular motion into a 5 to 6-inch diameter circle.
6. Add Oil: Drizzle about 1/2 teaspoon oil around the edges and a few drops on top of the chilla.
7. Cook First Side: Let the chilla cook for 1 to 2 minutes until you see it setting and starting to brown lightly.
8. Flip and Cook Other Side: Carefully flip the chilla, press gently with a spatula, and cook the other side for about 2 minutes on medium heat until light brown spots form.
9. Repeat: Remove the cooked chilla from the pan and repeat the process with the remaining batter.
10. Serve: Serve hot with your choice of chutney or tomato ketchup.

Notes

• Adjust the water quantity to get the perfect pouring consistency batter.
• Use an iron skillet for best results and even heating.
• Chillas can be customized by adding other finely chopped vegetables like bell peppers or spinach.
• Serve immediately for the best taste and texture.
• This recipe is naturally gluten-free and vegetarian.

Keywords: Besan chilla, gram flour pancakes, Indian breakfast, savory pancakes, healthy vegetarian recipe