There’s nothing quite like a warm, golden Besan Chilla sizzling on the stove, filling the kitchen with an inviting aroma. This savory Indian pancake, made from nutritious gram flour, is deceptively simple yet unbelievably versatile. I first encountered it during a weekend brunch at a friend’s house, where its crispy edges and soft center quickly stole the spotlight. Just imagine customizing each pancake with your favorite vegetables—perhaps some vibrant bell peppers or a hint of fiery green chilies!
As someone who’s always on the hunt for quick yet healthy meals, Besan Chilla has become my go-to option for breakfast or even a late-night snack. With gluten-free and vegan attributes, they’re a guilt-free treat that’s perfect for anyone, from busy professionals to home chefs looking to break the monotony of fast food. And while it boasts a delightful depth of flavor that can easily impress guests, it only takes minutes to whip up in your kitchen—talk about a crowd-pleaser! Let’s dive into how you can make these delightful pancakes and enjoy a deliciously wholesome meal today.
Why is Besan Chilla a Must-Try?
Simplicity: This recipe is easy to follow, making it perfect for cooks of all skill levels. Just mix, pour, and flip!
Nutritious: Packed with protein and vitamins, these pancakes are a health-conscious choice for breakfast or snacking.
Versatile: Customize with your favorite vegetables and spices to suit any taste—each pancake is a new adventure!
Quick Cooking: In just minutes, you can have a satisfying, warm meal that’s ready to enjoy.
Crowd-Pleaser: Impress family and friends with these flavorful pancakes; they’re sure to become a favorite in your home!
Besan Chilla Ingredients
• Discover the essentials for crafting these delicious pancakes!
For the Batter
- Besan (Gram Flour) – The base for the batter that provides structure and nutrition; substitute with chickpea flour if needed.
- Onions – Adds crunch and sweetness; finely chop for even distribution.
- Tomatoes – Contributes juiciness and acidity; can be omitted or replaced with grated carrots or bell peppers.
- Coriander Leaves – Provides freshness and an herbal flavor; use parsley as a substitute if desired.
- Green Chilies – Infuses spice and heat; adjust quantity to taste, or omit for a milder flavor.
- Ginger – Enhances flavor and adds warmth; fresh ginger yields the best results.
- Carom Seeds (Ajwain) – Offers a distinct flavor and aids digestion; substitute with cumin seeds if unavailable.
- Turmeric Powder – Adds vibrant color and health benefits; no substitutes, but can be omitted if necessary.
- Red Chili Powder – Brings desired heat—adjust to preference; omit for a milder dish.
- Salt – Enhances overall flavor; adjust according to taste.
- Water – Used to reach the desired batter consistency; add as required.
- Oil – For cooking and achieving crispiness; any neutral oil works well.
For Serving
- Coriander Chutney or Yogurt – Perfect for dipping and balancing flavors; adds extra freshness.
- Vegetables or Paneer – Consider adding extra toppings for delightful variations and added nutrition.
Whip up these delightful Besan Chilla pancakes and enjoy a scrumptious, health-focused meal anytime!
How to Make Besan Chilla
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Combine Ingredients: In a mixing bowl, stir together besan, onions, tomatoes, ginger, green chilies, coriander, carom seeds, turmeric, red chili powder, and salt until well mixed.
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Add Water: Gradually pour in ½ cup of water, whisking to create a smooth batter. Adjust with more water as needed to achieve a slightly thick consistency.
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Heat the Pan: Preheat a non-stick frying pan or tawa on low to medium heat and lightly coat it with oil to prevent sticking.
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Pour Batter: Use a ladle to pour the batter onto the pan and gently spread it into a round pancake shape, making sure the edges are slightly thicker.
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Cook the Chilla: Allow it to cook until the top surface appears set, then drizzle a little oil around the edges to enhance crispiness.
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Flip and Finish: Carefully flip the chilla and cook until both sides turn golden-brown and crispy, about 2-3 minutes.
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Serve Hot: Remove from the pan and serve immediately with chutney, yogurt, or as a delightful sandwich filling.
Optional: Garnish with fresh coriander for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Besan Chilla Variations
Customize your Besan Chilla and create a world of flavors that will dance on your palate!
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Veggie Boost: Add grated zucchini, shredded carrots, or chopped spinach for a colorful and nutritious twist. Each vegetable brings its own unique flavor and enhances the chilla’s texture.
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Cheesy Delight: Incorporate crumbled paneer into the batter for a creamy, rich flavor that melts in your mouth. The addition of cheese creates a delightful contrast to the crisp pancake.
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Herby Infusion: Mix in chopped mint or basil to elevate the freshness, creating a fragrant chilla that’s perfect for warm summer days. Each bite will burst with aromatic goodness.
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Spice It Up: Toss in extra spices like cumin, black pepper, or paprika for extra kick and flavor depth. Playing with spices transforms the humble pancake into a vibrant culinary experience.
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Sweet & Savory: For a fun twist, try adding jaggery and a sprinkle of cardamom powder for a sweet chilla, ideal for brunch or dessert. Serve with honey or syrup for a delightful contrast.
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Nutty Crunch: Add crushed peanuts or walnuts to the batter for a crunchy texture and nutty flavor that makes every bite interesting. This variation adds an unexpected surprise in each mouthful.
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Gluten-Free Swap: Use chickpea flour instead of besan if you want to explore different textures while keeping it gluten-free. The flavor will still shine through, ensuring a deliciously satisfying chilla.
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Heat Levels: Adjust the amount of green chilies or experiment with diced jalapeños for those who crave excitement. This spicy twist is perfect for anyone looking to ignite their taste buds!
What to Serve with Besan Chilla?
Serving Besan Chilla can transform a simple meal into a delightful feast that tantalizes your taste buds and warms your heart.
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Coriander Chutney: A fresh and zesty dip that brightens the savory pancakes, enhancing their flavor profile beautifully. This classic pairing adds a refreshing touch that complements the spices perfectly.
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Yogurt Dip: Cooling and creamy yogurt balances the heat from the spices, making each bite a delightful explosion of flavor. Consider adding herbs and spices to the yogurt for an extra appeal.
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Mint Chutney: This herbaceous chutney offers a vibrant, refreshing taste that contrasts beautifully with the warmth of the chilla. It’s a perfect palate cleanser that keeps the meal exciting.
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Sautéed Vegetables: A side of lightly sautéed bell peppers, spinach, or zucchini can add a nutritious crunch alongside the soft pancakes. They provide an exciting texture contrast that makes every bite delightful.
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Curried Chickpeas: Adding a protein boost, curried chickpeas can create a wholesome, filling meal when served alongside Besan Chilla. Their rich flavors pair seamlessly with the pancakes, creating a complete dish.
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Masala Chai: To accompany your chilla for breakfast or brunch, nothing beats a warm cup of masala chai. The spices in the tea enhance the flavors of the chilla, making for a comforting start to your day.
These sumptuous accompaniments will elevate your Besan Chilla experience, turning a simple dish into a memorable meal that delights all the senses!
Make Ahead Options
Besan Chilla is an ideal candidate for meal prep, making your busy mornings much quieter! You can prepare the batter up to 24 hours in advance by mixing together the besan, chopped vegetables, and spices. Store it in an airtight container in the refrigerator to maintain freshness and prevent browning. If you prefer, you can chop the vegetables and mix the dry ingredients ahead of time, leaving the wet components to be combined right before cooking. When ready to cook, simply whisk in the water to achieve the desired consistency, pour the batter onto a heated pan, and cook to golden perfection. With these make-ahead tips, you’ll enjoy delicious, homemade Besan Chilla with minimal effort!
Expert Tips for Besan Chilla
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Pan Preheating: Make sure your pan is adequately heated before pouring in the batter to prevent sticking and ensure a perfect golden crust.
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Vegetable Prep: Chop vegetables finely to achieve an even distribution throughout the batter, enhancing both texture and flavor in your Besan Chilla.
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Batter Consistency: Keep the batter thick; too much water can make the chilla fragile and hard to flip. Aim for a smooth but sturdy mixture.
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Cook on Medium Heat: Cooking on too high heat can burn the outside while leaving the inside undercooked. Medium heat ensures a perfectly cooked chilla.
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Experiment with Spices: Don’t hesitate to adjust spice levels or add new ones like cumin or black pepper for an extra flavor kick—each batch can be unique!
How to Store and Freeze Besan Chilla
Room Temperature: Keep leftovers at room temperature for up to 2 hours; wrap them in foil or place them in an airtight container to maintain freshness.
Fridge: Store cooked Besan Chilla in the fridge in an airtight container for up to 3 days. To reheat, place in a skillet over low heat until warmed through, adding a dash of oil for crispiness.
Freezer: For longer storage, freeze individual chillas wrapped in parchment paper and then in airtight freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, reheat on a skillet or tawa on medium heat until crispy, avoiding the microwave to keep the texture delightful!
Besan Chilla Recipe FAQs
How do I select the best ingredients for Besan Chilla?
Absolutely! When selecting your besan (gram flour), ensure it’s fresh and free from clumps. As for vegetables, use firm and vibrant options. For tomatoes, choose ones that are ripe but not overly soft. Fresh coriander leaves should be bright green and fragrant, and avoid any vegetables that show signs of spoilage, like dark spots.
How should I store leftover Besan Chilla?
Very good question! Store cooked Besan Chilla in an airtight container in the fridge for up to 3 days. If you want them to stay warm for a couple of hours, you can keep them in a roti box lined with a cloth. Just remember, refrigeration can dry them out, so it’s best to reheat on a skillet with a little oil for crispness!
Can I freeze Besan Chilla?
Absolutely! To freeze, first cool your chillas completely. Then, place parchment paper between each pancake and wrap them tightly before putting them in an airtight freezer bag. They can stay fresh in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and reheat on a skillet over medium heat until crispy.
What should I do if my batter is too thin?
No worries! If your batter turns out too watery, simply add a bit more besan—start with a tablespoon at a time. Mix gently until you achieve a thicker consistency that holds together. Remember, a thicker batter helps your chilla maintain its shape and texture!
Are there any dietary considerations for Besan Chilla?
Yes! The beauty of Besan Chilla lies in its gluten-free and vegan attributes, making it suitable for various dietary needs. Just ensure any accompaniments, like chutney or yogurt, are also dairy-free to maintain that vegan status. This recipe can easily accommodate those with sensitivities as well; simply adjust the spices to your taste and enjoy a safe, delicious meal.
What if my chilla is sticking to the pan?
If your Besan Chilla is sticking, it might be due to the pan not being hot enough. Make sure to preheat your non-stick pan on low to medium heat before adding oil and batter. Using a little extra oil can also help; just drizzle it around the edges when cooking. If needed, let it cook a bit longer before trying to flip it. Happy cooking!
Crispy Besan Chilla: A Flavor-Packed Vegan Delight
Ingredients
Equipment
Method
- In a mixing bowl, stir together besan, onions, tomatoes, ginger, green chilies, coriander, carom seeds, turmeric, red chili powder, and salt until well mixed.
- Gradually pour in ½ cup of water, whisking to create a smooth batter. Adjust with more water as needed to achieve a slightly thick consistency.
- Preheat a non-stick frying pan or tawa on low to medium heat and lightly coat it with oil to prevent sticking.
- Use a ladle to pour the batter onto the pan and gently spread it into a round pancake shape, making sure the edges are slightly thicker.
- Allow it to cook until the top surface appears set, then drizzle a little oil around the edges to enhance crispiness.
- Carefully flip the chilla and cook until both sides turn golden-brown and crispy, about 2-3 minutes.
- Remove from the pan and serve immediately with chutney, yogurt, or as a delightful sandwich filling.