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Besan Chilla Recipe: A Wholesome and Versatile Indian Delight

Vegetable chilla

Vegetable chilla is a savory, pancake-like dish popular across India, typically made with a batter of gram flour (besan) or other flours combined with chopped vegetables, spices, and herbs. It is commonly enjoyed for breakfast, as a snack, or even for dinner, often served with chutneys, yogurt, or pickles. The dish can be customized with various vegetables and flours, offering a nutritious and flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Ghujarati, Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • Besan Gram flour: 1.5 cups (158 grams)
  • Ajwain Carom seeds: 3/4 teaspoon
  • Salt: 3/4 teaspoon or to taste
  • Onion: 1 small finely chopped
  • Carrots: 1/4 cup finely grated
  • Cilantro Coriander leaves: 2 tablespoons (chopped)
  • Green bell pepper: 2 tablespoons finely chopped
  • Ginger: 2 teaspoons finely chopped
  • Green chilies: 1–2 chopped, to taste
  • Water: 1 cup + 2 to 4 tablespoons 240 ml + 30–60 ml, as needed
  • Oil: 3–4 teaspoons for cooking

Equipment

  • Non-stick pan or tava (griddle)
  • Mixing bowl
  • Ladle
  • Spatula
  • Whisk or spoon for mixing

Method
 

  1. In a large bowl, combine besan, ajwain, and salt, and mix well.
  2. Add chopped onion, grated carrot, chopped cilantro, green pepper, ginger, and green chilies to the bowl.
  3. Gradually add water while whisking continuously to form a thick batter with a pouring consistency—neither too runny nor too thick.
  4. Heat a non-stick pan or tava over medium heat. Once hot, lightly grease it with a small amount of oil.
  5. Pour a ladleful of batter onto the pan and quickly spread it in a circular motion to form a thin, round pancake.
  6. Drizzle about 1/2 teaspoon of oil around the edges and a few drops on top of the chilla.
  7. Cook for 1–2 minutes on the first side, until the edges begin to set and the surface looks dry. Press gently with a spatula to ensure even cooking.
  8. Flip the chilla and cook the other side for about 2 minutes, or until golden brown spots appear and the chilla is crisp on the edges.
  9. Remove from the pan and repeat with the remaining batter, greasing the pan as needed.
  10. Serve warm with green chutney, tomato ketchup, or a side of yogurt.
  11. Safety Notes: Ensure the pan is heated to medium before adding the batter to prevent sticking. Use caution when handling hot oil and pans. Always wash vegetables thoroughly before use.

Notes

Replace besan with whole wheat flour, multigrain flour, or moong dal for a different texture and nutritional profile.
Use any seasonal vegetables such as zucchini, spinach, or cabbage.
For a vegan version, ensure no dairy is used in the batter or serving accompaniments.
Storage: Store leftover chillas in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or microwave before serving.
Pro Tips:
Letting the batter rest for 10–15 minutes before cooking helps the flours absorb water and improves texture.
For a crispier chilla, use a well-seasoned tava and ensure the pan is hot before pouring the batter.
Adding a pinch of baking soda or eno fruit salt can help make the chilla lighter and fluffier.