​Besan Chilla (Pudla)

Besan Chilla Recipe | Pudla – Healthy Indian Breakfast Pancake

Learn how to make besan chilla (pudla) at home. A healthy, protein-rich Indian pancake perfect for breakfast or snacks with tips, variations, and serving ideas.

Introduction

Besan Chilla, also known as Pudla in Gujarat, is a quick and wholesome Indian savory pancake made using gram flour (besan) and simple spices. It is one of those comfort foods that fits perfectly into busy mornings, light lunches, or evening snacks. Crispy at the edges and soft in the center, besan chilla is loved by all age groups because it is tasty, filling, and easy to customize.

This dish needs no fermentation and comes together in minutes, making it a popular choice in Indian homes where simple, nutritious food is preferred.

Traditional & Regional Value of Besan Chilla (Pudla)

Besan Chilla has been part of everyday Indian cooking for generations. In Gujarat, it is commonly called Pudla and is often eaten with green chutney or yogurt. In North India, besan chilla is a regular breakfast item, especially in vegetarian households.

Traditionally, pudla was made on iron tawa with minimal oil and served hot. Every household has its own version—some add vegetables, while others keep it plain with only spices.

Is Besan Chilla Healthy?

Yes, besan chilla is considered a healthy meal option. Besan is rich in plant-based protein, fiber, and iron. It keeps you full for longer and supports digestion. Since chilla is shallow-cooked, it uses very little oil.

Adding vegetables like onion, tomato, spinach, or bottle gourd increases the nutritional value. It is also naturally gluten-free, making it suitable for people with gluten sensitivity.

Tips & Tricks

• Let the batter rest for 5–10 minutes for better texture.
• Do not make the batter too thin.
• Use medium heat to cook evenly.
• Add a pinch of hing for improved digestion.
• Iron tawa gives the best taste and colour.

Variations of Besan Chilla (Pudla)

• Vegetable Pudla: Add grated bottle gourd, carrot, or cabbage.
• Cheese Chilla: Sprinkle grated cheese before flipping.
• Paneer Pudla: Mix crumbled paneer into the batter.
• Palak Chilla: Add finely chopped spinach.
• Masala Pudla: Add garam masala or chaat masala.

Watch video and learn how to make

What Can Be Eaten Together or What to Serve With Besan Chilla

• Green coriander chutney
• Mint chutney
• Fresh curd or raita
• Pickle and sliced onions
• Hot masala chai

Frequently Asked Questions (FAQ)

Why does besan chilla stick to the pan?

The pan may not be hot enough or properly greased. Use a well-seasoned tawa.

Can I make besan chilla without onion?

Yes, you can skip onion and add other vegetables or keep it plain.

Is besan chilla good for weight loss?

Yes, when made with minimal oil and vegetables, it is filling and nutritious.

Can batter be prepared in advance?

Yes, you can prepare it a few hours earlier and keep it refrigerated.

Is besan chilla suitable for kids?

Absolutely, just reduce the spice level.

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Besan Chilla

Besan Chilla, also known as Besan Cheela, is a savory Indian pancake made from chickpea flour (besan), vegetables, and spices, commonly enjoyed for breakfast or as a snack. It is a versatile, quick-to-make dish that can be customized with various vegetables and served with chutneys or ketchup.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Indian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Chickpea flour besan: 1 cup (108 g)
• Ground turmeric: 1/4 teaspoon 1.25 g
• Cumin seeds: 1/4 teaspoon 1.25 g
• Chile powder e.g., Guntar Sannam: 1/4 teaspoon (1.25 g)
• Diamond Crystal kosher salt: 1 teaspoon 6 g; use half as much table salt by volume
• Water: 1/2 cup 120 ml, plus more as needed
• Fresh ginger grated: 1 teaspoon (5 g)
• Red onion finely chopped: 1/2 medium (about 113 g / 4 oz)
• Plum tomato finely chopped: 1/2 medium (about 113 g / 4 oz)
• Fresh cilantro finely chopped: 2 tablespoons (10 g)
• Neutral oil e.g., vegetable: 2 to 3 tablespoons (15 to 30 ml), plus more as needed
• Green chutney homemade or store-bought: for serving
• Achaar Indian pickle: for serving
• Ketchup: for serving

Equipment

• Medium mixing bowl
• Whisk or spatula
• 8-inch cast iron, carbon steel, or nonstick skillet (tawa)
• Flexible spatula
• 1/4 cup measuring cup
• Ladle (optional)

Method

 

1. In a medium bowl, whisk together chickpea flour, turmeric, cumin, chile powder, and salt until well combined.
2. Gradually add water while whisking until the batter is smooth and pourable, resembling a loose pancake or crêpe batter; if too thick, add water 1 tablespoon at a time.
3. Fold in grated ginger, chopped onion, tomato, and cilantro using a flexible spatula until evenly distributed.
4. Heat 1 teaspoon of oil in an 8-inch skillet over medium-high heat until just shimmering.
5. Using a 1/4 cup measuring cup, scoop batter onto the skillet and spread it into a 5- to 6-inch circle using the spatula.
6. Cook for about 2 minutes, or until the edges are crispy and the bottom is golden brown.
7. Carefully flip the chilla and cook the other side for 1 to 2 minutes, until lightly golden and cooked through.
8. Transfer to a plate and repeat with remaining batter, adding more oil as needed.
9. Serve hot with green chutney, achaar, and/or ketchup.

Notes

Safety Notes:
Ensure the skillet is heated to the correct temperature before adding batter to prevent sticking and ensure even cooking. Use caution when flipping to avoid oil splatter.

Substitutions:

Use any finely chopped vegetables such as grated carrots, spinach, or green bell peppers for added nutrition.

Replace fresh ginger with 1/4 teaspoon ground ginger if needed.

Substitute ghee for oil for a richer flavor.

Use regular table salt if kosher salt is unavailable, but reduce the amount by half.

Storage:
Store leftover chillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven until crisp.

Pro Tips:

For a crispier texture, cook chillas on medium-high heat and avoid overcrowding the pan.

The batter should be thick enough to hold its shape but thin enough to spread easily—adjust water accordingly.

Chillas can be made ahead and frozen; reheat in a skille