Besan chilla is a quick savoury Indian pancake made from gram flour, water, spices and finely chopped vegetables. It needs no fermentation and can be on the table in about 20 minutes. Serve it with mint chutney, plain yoghurt or a simple tomato chutney for breakfast, lunch or an easy snack.
Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes | Makes: 4 small chillas
Ingredients
- 1 cup besan (gram flour)
- ¾ cup water, added gradually
- ¼ small onion, finely chopped (optional)
- ¼ bell pepper, finely chopped
- 1 small green chilli, finely chopped (optional)
- 2 tablespoons chopped coriander
- ¼ teaspoon turmeric
- ½ teaspoon cumin seeds or ajwain
- ½ teaspoon grated ginger
- Salt, to taste
- Oil for greasing the pan
How to Make Besan Chilla
- Make the batter: Add besan to a bowl. Slowly whisk in water until smooth and pourable, similar to a thick pancake batter.
- Add vegetables and spices: Stir in onion, pepper, chilli, coriander, turmeric, cumin or ajwain, ginger and salt.
- Rest briefly: Leave the batter for 5 minutes. If it thickens, add a splash of water.
- Heat the pan: Warm a non-stick or well-seasoned tawa over medium heat and lightly grease it.
- Spread the batter: Pour a small ladleful into the centre and spread gently into a thin round.
- Cook the first side: Cook for 2–3 minutes until the edges look dry and the underside is golden. Add a few drops of oil around the edge.
- Flip and finish: Turn carefully and cook the second side for another 1–2 minutes until cooked through and lightly browned.
- Repeat: Stir the batter between batches and make the remaining chillas. Serve hot.
Tips for Soft, Golden Chillas
- Whisk out lumps before adding vegetables.
- Chop vegetables finely so the pancake cooks evenly.
- Keep the heat at medium; a very hot pan browns the outside before the middle cooks.
- If the chilla breaks when flipping, cook it longer before turning or spread it slightly thicker.
- For extra protein, serve with plain Greek-style yoghurt or paneer filling.
Variations
Add grated carrot, spinach or chopped tomato, removing excess watery seeds if needed. For a stuffed version, add a little crumbled paneer after flipping, fold the chilla and cook until warm. For a simple dairy-free meal, serve with coriander chutney.
What to Serve with Besan Chilla
Serve with mint-coriander chutney, yoghurt or tomato chutney. For more breakfast inspiration, see our vegetable upma recipe and high-protein vegetarian Indian breakfast ideas.
Storage
Besan chilla is best fresh. You can refrigerate cooked chillas in a sealed container for up to 2 days and reheat on a pan. Keep the batter refrigerated and use it within 24 hours; stir before cooking.
Frequently Asked Questions
Why is my besan chilla sticking?
The pan may not be seasoned or heated properly, or the chilla may be flipped too early. Use a lightly greased pan and wait until the edges release before turning.
Can I make besan chilla without onion?
Yes. Skip onion and add extra coriander, grated carrot or spinach if you like.
Is besan chilla gluten-free?
Gram flour is naturally gluten-free, but check packaging and cross-contamination information if you need strict gluten avoidance.