Besan Chilla| Besan ka Cheela

Besan chilla is the most beloved North Indian staple. Besan chilla or gram flour pancake is soft and crispy with a savory flavor. It is mostly eaten at breakfast and snack time. Besan ka cheela is a healthy pancake that is packed with nutrients. They are best to eat with tomato ketchup, chutney, or yogurt. This gram flour pancake gives you another vibe!

About besan chilla:-

Besan chilla is also known as gram flour pancake. It needs some basic ingredients to prepare that can be found in your home easily. Batter of gram flour with a mixture of water, some spices, and vegetables, then roast on a skillet with ghee/oil.

Besan chilla is good to eat for breakfast, but you can have it as a snack. They are quite healthy and packed with nutrients. It consists of fresh vegetables. I only use onion, tomato, and coriander leaves because my baby brother didn’t like more vegetables in his chilla except these. But if you like, then add spinach and carrot also.

This besan chilla is the substitute to suji chilla. The process of both chillas is same to prepare. But only one thing is replaced here, i.e., gram flour instead of semolina. You can also check out my suji chilla recipe.

This besan chilla is best to be served with tomato sauce, chutney, and yogurt. They are the best pack for school or office lunch boxes or a trip.

I love this besan chilla very much, and I’m sure you also love it for sure. So let’s give a try to this delicious and yummy besan chilla. Follow the instructions below.

(Step-by-step guide)

How to make besan chilla:-

Make batter

1.First, take one cup of besan (gram flour) in a mixing bowl. Add spices:

1/8 tsp turmeric powder

1/4 tsp coriander powder

1/4 tsp fennel seeds powder

1/8 tsp grama masala powder

1/2 tsp salt or as needed

2. Then add 1 to 1.5 cups of water to it.

3. Mix all of these ingredients well with a spoon.

4. After that, add vegetables: chopped onion, tomato, green chili, and coriander leaves.

5. Mix them well. The batter should not be very thin or thick. It should be a normal, smooth batter.

Make chilla

6. Heat a tawa/griddle on medium heat. Spread some oil on the griddle.

7. After that, take some batter with the spoon.

8. Pour the batter in the middle of the griddle in a round shape.

9. Then spread the batter with a spoon in a circle. When you spread the batter on the griddle, the flame should be a low. Then, cook it on medium heat for few minutes and pour oil all around its edges.

10. When the chilla is roasted on one side, then flip it carefully with a spatula to another side. Drizzle some oil on it and its edges.

11. Then flip it again with a spatula and cook the other side. Press gently on it and its edges so that they cook properly until it has a golden texture.

12. When the golden texture comes on chilla then remove it, or you can transfer it directly into the plate.

Serving Suggestion:-

Serve this besan chilla hot with tomato sauce, chutney, or yogurt.

Or you can serve it with a cup of hot tea, which also tastes best.

Tips:-

• I used an iron skillet here, which you need to adjust from low to medium heat; otherwise, your chilla will burn if you roast it on high heat.

• When you spread the batter on the griddle, the flame should be low; otherwise, you will not spread the batter properly.

• When you flip the chilla. First, pour oil all around its edges and turn it slowly and carefully; otherwise, your chilla will break.

• I use only onion, tomato, and coriander leaves in this chilla. But you can use other vegetables like grated carrots and spinach.