Besan Chilla Recipe

I love this recipe because it’s a perfect blend of vibrant vegetables and spices, all wrapped up in a crispy, savory pancake that makes my taste buds dance. Plus, it’s super easy to whip up, making it a go-to for a quick and satisfying meal that feels both nourishing and delicious!

Besan Chilla is a breakfast I really love to serve. It’s quick to make and very nutritious, so much so that it could even be called “superfood.” First, you take some gram flour (besan), which is a powerhouse of protein.

Then, you add some finely chopped vegetables that are almost mandatory in India for any dish that has the word “chilla” in its name: onions, tomatoes, and, if you’re lucky enough to find it, grated carrot. Finally, there are the spices, which make all the difference in the world; carom seeds, also known as ajwain, and chopped coriander make for a perfect combo.

Ingredients

Besan (gram flour): A nutritious base that is very high in protein and fiber.

Onions: Impart taste; comprise antioxidants and fibers.

Juicy and tangy, tomatoes are rich in vitamins A and C.

Carrots, when grated, are sweet and crunchy; beta-carotene is plentiful.

Green chili: A kick of spice; revs up metabolism and amped-up Vitamin C.

Ajwain (carom seeds): An aid for digestion; lends a characteristic flavor and aroma.

Coriander leaves: Fresh flavor; abundant in Vitamin K and antioxidants.

Ingredient Quantities

• 1 cup gram flour (besan)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup grated carrots
• 1 small green chili, finely chopped
• 2 tablespoons chopped coriander leaves
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/2 teaspoon ground cumin
• Salt to taste
• 3/4 cup water (or as needed)
• Oil, for cooking

Instructions

1. In a mixing bowl, add 1 cup of besan (gram flour).

2. Add 1/4 cup each of finely chopped onions, chopped tomatoes, and grated carrots to the bowl.

3. Include 1 small green chili, finely chopped, and 2 tablespoons of coriander leaves, chopped.

4. Add 1/2 teaspoon of carom seeds (ajwain), 1/4 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1/2 teaspoon of ground cumin.

5. To taste, add salt and mix all of the dry ingredients and chopped vegetables well.

6. Slowly add 3/4 cup of water to the mix, stirring all the while to make a batter free of lumps. You might need to adjust the amount of water to get the perfect pancake-batter consistency.

7. Pre-heat a pan or tawa that does not stick over a medium flame, and put a little oil in it to make it slippery.

8. Take a ladle of batter and pour it onto the pan, spreading it gently to make a thin, circular shape, like a pancake.

9. Squeeze out a few drops of oil around the edges and sauté for 2-3 minutes on one side until golden brown. Turn over and sauté the other side.

10. Do the same with the leftover batter, serving it hot with yogurt or chutney as you like it.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Grater
6. Spoon or spatula for mixing
7. Ladle
8. Non-stick pan or tawa
9. Stove or cooktop
10. Oil brush or spoon for applying oil
11. Plate for serving

FAQ

• Q: Can I make Besan Chilla without onions and tomatoes?
  A: Yes, you can customize the vegetables based on your preference or availability. It will still taste delicious.
• Q: What other vegetables can I add to Besan Chilla?
  A: You can add finely chopped spinach, capsicum, or peas for added nutrition and flavor.
• Q: Is it possible to make a gluten-free Besan Chilla?
  A: Yes, the recipe is naturally gluten-free since it uses gram flour, which does not contain gluten.
• Q: How do I ensure my chilla is crispy?
  A: To make crispy chillas, ensure the batter is not too thick and spread it thinly on the pan. Cook on medium heat to allow them to crisp up.
• Q: Can I prepare the batter in advance?
  A: Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Mix well before using.
• Q: What can I serve with Besan Chilla?
  A: Besan Chilla pairs well with green chutney, yogurt, or a pickle of your choice.
• Q: Is there a vegan option for Besan Chilla?
  A: The recipe is naturally vegan as it does not include any animal products.

Substitutions and Variations

1 cup of flour made from chickpeas—substitute for gram flour (besan)
1/4 cup finely chopped bell peppers in place of diced tomatoes
1/4 cup zucchini, finely grated instead of finely grated carrots
1/4 teaspoon ground black pepper in lieu of red chili powder
Use ground coriander in place of carom seeds (ajwain), using it sparingly.

Pro Tips

1. Resting the Batter After preparing the batter, let it rest for about 10-15 minutes. This allows the flavors to meld, and the carom seeds to release their aroma, which enhances the taste of the pancakes.

2. Adjusting Consistency If you find that the batter thickens too much while resting, add a tablespoon of water at a time to bring it back to a pourable consistency before cooking.

3. Even Cooking Ensure the pan or tawa is evenly heated before pouring the batter. This helps the pancakes cook uniformly and prevents sticking.

4. Extra Crispiness For an extra crispy texture, you can add a teaspoon of rice flour to the batter. This will give the pancakes a delightful crunch.

5. Serving Suggestions Enhance the flavor by serving these pancakes with tangy tamarind chutney or mint-coriander chutney. A side of flavored yogurt, such as cumin-infused yogurt, can also complement the dish beautifully.