Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Besan chilla is an Indian-style savoury pancake prepared with gram flour or chickpea flour. The chickpea flour used in India is always prepared with brown chickpeas, which are different from white chickpeas or garbanzo beans.
Chilla is a breakfast dish usually prepared with a variety of spices. At times, veggies like bell pepper, onion, tomato, beans, etc., are also incorporated in the batter, making it healthier and more delicious.
This is a gluten-free and vegan dish. Do try it and give your feedback.
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makes 5 chillas
- 1 cup besan (gram flour)
- 1 small onion, finely chopped
- 1 tsp ginger paste
- 1 green chilli, finely chopped
- 1 tbsp hara dhania (cilantro), chopped
- 1/2 tsp salt
- 1/2 tsp garam masala
- 1/4 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp ajwain (carom seeds)
- 1/4 tsp turmeric powder
- 1 cup water, or as needed
- 1/4 tsp baking soda
- Oil, to fry the chillas
- In a mixing bowl, add the besan, chopped onion, tomato, ginger paste, green chilli, hara dhania, salt, garam masala, red chilli powder, coriander powder, ajwain, turmeric powder and 1 tsp oil. Stir to combine; then add water little by little to prepare a flowing batter of the consistency shown in the video. Add the baking soda and stir a few times to mix.
- Heat a nonstick pan on low heat. Spread a little oil on the pan, pour about 2 ladlefuls of the batter on it, and spread it a bit thick. Let the chilla cook for about 2 to 3 minutes on low-medium heat until it is a little golden. Flip it over and cook the other side until it is a bit golden and cooked through, about 2 to 3 minutes.
- Remove the chilla to a plate and prepare the rest of the chilla similarly.
- Serve the chilla hot with green chutney or any other dip of your choice.
Besan Chilla Recipe
© 2020 Rajan Singh Jolly