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Besan chilla| Besan ka cheela

Besan ka cheela is a healthy and delicious pancake that is packed with nutrients. It is best served with tomato ketchup, chutney, or yogurt.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup besan (gram flour)
  • 1 to 1.5 cups water
  • tsp turmeric powder
  • ¼ tsp coriander powder
  • ¼ tsp fennel seeds powder
  • tsp garam masala powder
  • ½ tsp salt or as needed
  • 1 small onion, finely chopped
  • 1 small onion, finely chopped
  • 1 or 2 green chili, finely chopped
  • 1 tbsp coriander leaves, finely chopped
  • ghee/oil for roasting

Instructions
 

  • First, take one cup of 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
  • Then add 1 to 1.5 cups of water to it.
  • Mix all of these ingredients well with a spoon.
  • After that, add vegetables: chopped onion, tomato, green chili, and coriander leaves.
  • Mix them well. The batter should not be very thin or thick. It should be a normal, smooth batter.
  • Heat a tawa/griddle on medium heat. Spread some oil on the griddle.
  • After that, take some batter with the spoon.
  • Pour the batter in the middle of the griddle in a round shape.
  • 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.
  • 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.
  • 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.
  • When the golden texture comes on chilla then remove it, or you can transfer it directly into the plate.

Notes

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