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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/25-minute-besan-chilla-recipe/