Besan Chilla Recipe

After experimenting with countless breakfast options over the years, I can confidently say that Besan Chilla has become a staple in our household. It’s one of those recipes that effortlessly balances taste and health, making it a winner for busy weekday mornings and relaxed weekend brunches alike. My family absolutely loves it – even my picky eater devours these savory pancakes without a fuss! The subtle spices and the satisfying texture make it incredibly moreish, and the best part? It’s incredibly easy and quick to prepare. Whether you’re looking for a nutritious start to your day, a light lunch, or a wholesome snack, Besan Chilla is a fantastic choice that I highly recommend. It’s a testament to how simple ingredients and traditional recipes can create truly delicious and nourishing meals. Let’s dive into making this delightful dish!

Ingredients for the Perfect Besan Chilla

To embark on your Besan Chilla journey, you’ll need a handful of readily available ingredients. Each component plays a crucial role in creating the perfect texture and flavor profile of this savory pancake. Here’s what you’ll need:

• Besan (Gram Flour): 2 cups. This is the star ingredient, providing the base for the chilla. Besan is naturally gluten-free and packed with protein and fiber, making it a healthy choice. It lends a slightly nutty flavor and a beautiful golden color to the chilla.
• Water: Approximately 2-2.5 cups. Water is essential to create the batter. The quantity may vary slightly depending on the quality of the besan and desired consistency. We are aiming for a smooth, flowing batter, similar to pancake batter.
• Onion: 1 medium-sized, finely chopped. Onions add a lovely savory flavor and a bit of texture to the chilla. Finely chopping them ensures they cook through evenly and don’t make the chilla difficult to flip.
• Green Chilies: 1-2, finely chopped (adjust to taste). Green chilies provide a welcome kick of heat. Adjust the quantity based on your spice preference. For a milder flavor, you can remove the seeds or use a milder variety.
• Ginger: 1 teaspoon, grated. Ginger adds a warm, aromatic flavor and aids digestion. Freshly grated ginger is always preferable for its vibrant taste.
• Cilantro (Coriander Leaves): ¼ cup, finely chopped. Cilantro provides a fresh, herbaceous note and a pop of color. It’s a quintessential Indian herb that complements the other flavors beautifully.
• Turmeric Powder: ½ teaspoon. Turmeric powder not only adds a beautiful golden hue but also boasts anti-inflammatory properties. Its mild earthy flavor enhances the overall taste.
• Red Chili Powder: ½ teaspoon (optional). For an extra layer of spice and color, red chili powder can be added. Kashmiri red chili powder is a good option for color without excessive heat.
• Ajwain (Carom Seeds): ¼ teaspoon. Ajwain is a powerful spice that aids digestion and adds a unique, thyme-like flavor. It’s particularly beneficial when using besan as it helps to reduce any potential bloating.
• Salt: To taste. Salt is crucial for bringing out all the flavors. Start with ¾ teaspoon and adjust to your preference.
• Oil or Ghee: For cooking. You can use any cooking oil like vegetable oil, canola oil, or peanut oil. Ghee (clarified butter) imparts a rich, nutty flavor and is a traditional choice for Indian cooking.

Step-by-Step Instructions to Make Delicious Besan Chilla

Crafting the perfect Besan Chilla is surprisingly simple. Follow these detailed instructions to ensure success every time:

1. Prepare the Batter: In a large mixing bowl, take the besan (gram flour). Gradually add water, about ½ cup at a time, while whisking continuously to prevent lumps from forming. Continue adding water until you achieve a smooth, lump-free batter of medium consistency. It should be pourable but not too watery, similar to pancake batter or slightly thinner.
2. Incorporate the Aromatics and Spices: To the besan batter, add the finely chopped onions, green chilies, grated ginger, chopped cilantro, turmeric powder, red chili powder (if using), ajwain, and salt. Mix everything together thoroughly until all the ingredients are well combined and evenly distributed in the batter.
3. Rest the Batter (Optional but Recommended): Allow the batter to rest for at least 15-20 minutes. This resting period allows the besan to fully absorb the water, resulting in a smoother batter and softer chillas. It also helps the flavors to meld together beautifully. If you are short on time, you can skip this step, but resting enhances the texture.
4. Heat the Tawa or Pan: Place a flat tawa (griddle) or a non-stick frying pan over medium heat. Allow the tawa to heat up properly. The pan should be hot enough for the chilla to cook evenly and not stick. To check if the tawa is ready, sprinkle a few drops of water on it; if they sizzle and evaporate quickly, it’s hot enough.
5. Grease the Tawa: Lightly grease the hot tawa with oil or ghee. You can use a brush, a kitchen towel, or the back of a spoon to spread a thin layer of oil evenly across the surface. This prevents the chilla from sticking and helps achieve a golden-brown color.
6. Pour the Batter: Take a ladleful of batter (about ¼ cup depending on the size of your tawa). Pour the batter onto the center of the hot, greased tawa. Immediately, using the back of the ladle or a small bowl, gently spread the batter in a circular motion, starting from the center outwards, to form a thin, even circle, much like making a crepe or dosa. Aim for a diameter of about 6-7 inches. Don’t make it too thick, as thinner chillas cook faster and are crispier.
7. Cook the Chilla: Cook the chilla on medium heat for about 2-3 minutes, or until the base starts to turn golden brown and the edges begin to lift from the tawa. You will notice the color changing and the surface becoming less wet.
8. Drizzle Oil/Ghee and Flip: Drizzle a few drops of oil or ghee around the edges and on top of the chilla. This helps in cooking the top side and adding flavor. Carefully flip the chilla using a spatula. Slide the spatula under the edge of the chilla and gently flip it over.
9. Cook the Second Side: Cook the other side for another 2-3 minutes, or until it is also golden brown and cooked through. Press gently with the spatula to ensure even cooking and crisping. The chilla should be cooked until it is slightly crispy at the edges and soft in the center.
10. Remove and Repeat: Once both sides are cooked to golden perfection, remove the Besan Chilla from the tawa and place it on a plate. Repeat steps 5-9 with the remaining batter to make more chillas. Make sure to grease the tawa lightly before pouring each chilla.
11. Serve Hot: Besan Chilla is best enjoyed hot and fresh. Serve immediately with your favorite accompaniments, such as green chutney, tomato ketchup, yogurt, or pickles.

Nutritional Facts of Besan Chilla (Per Serving)

Besan Chilla is not only delicious but also a nutritious choice. Here’s a glimpse into the nutritional profile of one serving (approximately 2 medium-sized chillas):

• Serving Size: 2 medium Besan Chillas
• Calories: Approximately 200-250 calories. The calorie count can vary slightly based on the amount of oil used for cooking and the exact ingredients. Besan Chilla is a moderately low-calorie option, especially when compared to fried breakfast items.
• Protein: 8-10 grams. Besan is a good source of plant-based protein, which is essential for muscle building and repair, as well as overall satiety. Protein helps keep you feeling fuller for longer, making Besan Chilla a satisfying meal.
• Fiber: 5-7 grams. Gram flour is rich in dietary fiber, which is crucial for digestive health, regulating blood sugar levels, and promoting feelings of fullness. Fiber aids in preventing constipation and supports a healthy gut microbiome.
• Carbohydrates: 25-30 grams. The carbohydrates in Besan Chilla are primarily complex carbohydrates from gram flour, which are digested slowly, providing sustained energy release. This helps avoid energy crashes and keeps you energized throughout the morning.
• Iron: Provides a good amount of iron. Besan is a decent source of iron, which is important for carrying oxygen in the blood and preventing anemia. Iron is essential for energy levels and overall well-being.

Note: These are approximate values and can vary based on specific ingredient quantities and cooking methods. For precise nutritional information, you can use online nutritional calculators with the exact amounts of ingredients you use.

Preparation Time for Besan Chilla

Besan Chilla is a fantastic option when you’re short on time but still want a healthy and homemade meal. Here’s a breakdown of the preparation time:

• Prep Time: 15-20 minutes. This includes the time taken to chop the vegetables (onions, green chilies, cilantro, ginger), measure out the spices, and mix the batter. The batter preparation itself is quite quick.
• Resting Time (Optional): 15-20 minutes. While resting the batter is optional, it’s highly recommended for better texture. If you choose to rest the batter, factor in this additional time.
• Cooking Time: Approximately 2-3 minutes per chilla. The cooking time will depend on the heat of your tawa and the thickness of the chilla.
• Total Time (Without Resting): 20-25 minutes. From start to finish, you can have delicious Besan Chillas ready in about 20-25 minutes if you skip the resting time.
• Total Time (With Resting): 35-45 minutes. If you include the resting time, the total preparation time will be around 35-45 minutes.

Besan Chilla is a relatively quick recipe, making it ideal for busy mornings or when you need a fast and nutritious meal. The active cooking time is minimal, and most of the time is spent in prepping the ingredients and cooking each chilla.

How to Serve Besan Chilla

Besan Chilla is incredibly versatile and can be served in numerous ways, making it suitable for breakfast, brunch, lunch, snacks, or even a light dinner. Here are some popular and delicious serving suggestions:

• With Green Chutney: A classic and quintessential pairing. Green chutney, made from cilantro, mint, green chilies, and yogurt or lemon juice, provides a refreshing, tangy, and spicy contrast to the savory chilla. It’s a must-try combination.
• With Tomato Ketchup: A simple and kid-friendly option. Tomato ketchup adds a sweet and tangy flavor that many people enjoy with savory pancakes. It’s a quick and easy accompaniment.
• With Yogurt (Dahi): Plain yogurt or flavored yogurt (like mint-coriander raita) provides a cooling and creamy element that complements the warmth of the chilla. Yogurt also adds probiotic benefits to your meal.
• With Pickles (Achar): Indian pickles, whether they are mango pickle, lime pickle, or mixed vegetable pickle, add a burst of spicy, tangy, and sometimes sweet flavors that enhance the overall taste experience.
• With Sambar: For a more substantial and South Indian-inspired meal, serve Besan Chilla with sambar (a lentil-based vegetable stew). This combination makes for a hearty and flavorful lunch or dinner.
• Rolled up with Fillings: Get creative and roll up the Besan Chillas with various fillings. Some popular fillings include:
  • Paneer Bhurji: Scrambled paneer (Indian cheese) with spices.
  • Potato and Pea Sabzi: Spiced potato and pea vegetable dish.
  • Vegetable Stir-fry: A quick stir-fry of your favorite vegetables.
  • Cheese and Vegetables: Grated cheese with chopped vegetables for a cheesy twist.
• As a Wrap or Quesadilla: Use Besan Chilla as a healthy and gluten-free wrap for fillings like hummus, avocado, sprouts, and salad. You can also fold it like a quesadilla with cheese and salsa.
• With a Side of Salad: Serve Besan Chilla with a fresh and crunchy salad. A simple cucumber and tomato salad or a sprout salad pairs well and adds freshness and fiber to the meal.
• As a Snack with Tea or Coffee: Besan Chilla makes a great evening snack to enjoy with a cup of hot tea or coffee. It’s light enough to be a snack but satisfying enough to tide you over until dinner.

Additional Tips for Making the Best Besan Chilla

To consistently make perfect and delicious Besan Chillas, here are eight essential tips to keep in mind:

1. Lump-Free Batter is Key: Ensure your besan batter is absolutely smooth and lump-free. Sift the besan before adding water if you find it prone to lumps. Gradually add water while whisking continuously to prevent lumps from forming. A smooth batter is crucial for even cooking and a good texture.
2. Batter Consistency Matters: The batter consistency should be medium – neither too thick nor too thin. It should be pourable and spreadable easily on the tawa. If the batter is too thick, the chilla will be thick and doughy. If it’s too thin, it might tear while spreading and become too crispy. Adjust water accordingly to achieve the right consistency.
3. Resting the Batter Enhances Texture: While optional, resting the batter for 15-20 minutes is highly recommended. Resting allows the besan to fully hydrate, resulting in softer and smoother chillas. It also helps the flavors to meld together, improving the overall taste.
4. Hot Tawa is Essential: Make sure your tawa or pan is properly heated before pouring the batter. A hot tawa ensures that the chilla cooks evenly and doesn’t stick. Test the tawa’s heat by sprinkling a few drops of water – they should sizzle and evaporate quickly.
5. Grease the Tawa Lightly: Grease the tawa lightly with oil or ghee before making each chilla. Too much oil can make the chilla greasy, while too little can cause it to stick. A thin, even layer of grease is perfect for preventing sticking and achieving a golden-brown color.
6. Spread the Batter Evenly: When pouring the batter, spread it evenly in a circular motion to create a thin, uniform chilla. Avoid making it too thick, as thicker chillas take longer to cook and may not be as crispy. Use a ladle or the back of a spoon to gently spread the batter.
7. Cook on Medium Heat: Cook the chilla on medium heat. High heat can burn the outside before the inside is cooked, while low heat can make the chilla tough and chewy. Medium heat ensures even cooking and a slightly crispy texture.
8. Don’t Overcook: Keep an eye on the chilla while it’s cooking. Cook until both sides are golden brown and cooked through. Overcooking can make the chilla dry and brittle. It should be slightly crispy at the edges and soft in the center.

Frequently Asked Questions About Besan Chilla

Here are some frequently asked questions to help you master the art of making Besan Chilla:

1. Can I make Besan Chilla vegan?
   Answer: Yes, Besan Chilla is naturally vegan! The recipe uses plant-based ingredients. Just ensure you use oil instead of ghee for cooking to keep it strictly vegan.
2. Can I add vegetables to Besan Chilla?
   Answer: Absolutely! Adding vegetables enhances the nutritional value and flavor. You can add finely chopped vegetables like carrots, capsicum (bell peppers), spinach, tomatoes, and cabbage to the batter. Make sure to chop them finely so they cook evenly and don’t make it difficult to spread the batter.
3. How can I make Besan Chilla gluten-free?
   Answer: Besan Chilla is inherently gluten-free as it’s made from gram flour (besan), which is naturally gluten-free. Ensure all other ingredients you use are also gluten-free if you are strictly avoiding gluten.
4. Can I store Besan Chilla batter?
   Answer: It’s best to use the batter fresh for the best texture. However, you can store leftover batter in the refrigerator for up to 24 hours. You may need to adjust the consistency by adding a little water if it thickens upon refrigeration before making chillas.
5. How do I prevent Besan Chilla from sticking to the tawa?
   Answer: Ensure your tawa is hot enough before pouring the batter and that you grease it lightly before making each chilla. Using a non-stick tawa also helps. Don’t try to flip the chilla too early; wait until the base is golden brown and the edges start to lift naturally.
6. Can I make Besan Chilla without onions and green chilies?
   Answer: Yes, you can customize the recipe to your taste. If you don’t like onions or green chilies, you can omit them. You can also adjust the spice levels by reducing or increasing the amount of green chilies and red chili powder.
7. How can I make crispy Besan Chilla?
   Answer: To make crispy Besan Chillas, ensure the batter is not too thick and spread it thinly on a hot, greased tawa. Cook on medium heat until both sides are golden brown and slightly crispy. You can also drizzle a bit more oil/ghee while cooking to enhance crispiness. Don’t overcook, as it can become too hard.
8. Is Besan Chilla healthy for weight loss?
   Answer: Yes, Besan Chilla can be a healthy option for weight loss. It’s low in calories, high in protein and fiber, and made from wholesome ingredients. It keeps you feeling full for longer and provides sustained energy. However, be mindful of the amount of oil used for cooking and pair it with healthy sides like yogurt or salad for a balanced meal.

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