Authentic Besan Chilla Recipe – Quick Indian Savory Pancake

Last Updated on 6 months ago by Neha Deshmukh

Authentic Besan Chilla Recipe – Quick Indian Savory Pancake

Introduction

Oh, Besan Chilla! These savory pancakes are a staple in my house, especially during those unexpected rainy days or when I just crave something quick, comforting, and utterly delicious. I first made these when I was a student, needing a fast and filling meal between classes. They’re so versatile – perfect for breakfast, a snack, or even a light dinner. Trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

This Besan Chilla recipe is a winner for so many reasons. It’s incredibly easy to make, requiring minimal ingredients and effort. It’s also super adaptable – you can customize it with your favorite veggies or spices. Plus, it’s naturally gluten-free and can easily be made vegan! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up these golden beauties:

• 1 cup Bengal gram flour (besan) – about 120g
• 1 onion, finely chopped
• 1-2 green chillies, finely chopped (adjust to your spice preference!)
• 2 tbsp coriander leaves, finely chopped
• ½ tsp cumin seeds (jeera)
• ½ tsp cooking soda (baking powder)
• A pinch of turmeric powder
• Salt to taste
• ½ cup water (approx.) – about 120ml
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! Besan, or Bengal gram flour, is the star here. It gives the chilla its lovely texture and nutty flavor. Make sure yours is fresh for the best results.

Cumin seeds add a wonderful warmth and aroma. Don’t skip them! A little goes a long way.

Now, about the spice level. I usually add 1 green chilli, but my husband loves it spicier, so I often sneak in two! Feel free to adjust based on your preference. Some regions in India also add a pinch of red chilli powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the besan, chopped onion, green chillies, coriander leaves, cumin seeds, turmeric powder, salt, and cooking soda.
2. Gradually add water while mixing, creating a smooth, pourable batter. It shouldn’t be too thick or too thin – think of the consistency of pancake batter. Add a little more water if needed.
3. Heat a non-stick tawa (flat griddle) over medium-high heat. A good way to test if it’s hot enough is to sprinkle a few drops of water on it; they should sizzle and evaporate quickly.
4. Pour a ladleful of batter onto the tawa and gently spread it into a circular shape.
5. Drizzle a little oil around the edges.
6. Cook until the edges start to lift and the base turns golden brown.
7. Flip the chilla carefully and cook the other side until it’s also crisp and golden.
8. Serve hot with your favorite chutney!
9. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.

Expert Tips

• Don’t overmix the batter. A few lumps are okay! Overmixing can make the chillas tough.
• Make sure the tawa is hot enough before you start cooking. This helps achieve that lovely crispy texture.
• If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.
• For extra flavor, let the batter rest for 15-20 minutes before cooking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure the oil you use for cooking is plant-based.
• Gluten-Free Confirmation: Absolutely gluten-free! Besan is naturally gluten-free, making this a great option for those with dietary restrictions.
• Spice Level Adjustments: As I mentioned, play around with the number of green chillies. You can also add a pinch of red chilli powder or a dash of chaat masala for extra zing.
• Monsoon/Rainy Day Special: My grandmother always added a little grated ginger to the batter during the monsoon season, believing it helped ward off colds. It’s delicious!

Serving Suggestions

Besan Chilla is fantastic on its own, but it’s even better with a side of chutney! I love serving it with:

• Mint-Coriander Chutney
• Tamarind Chutney
• Coconut Chutney
• A dollop of plain yogurt (for a cooling contrast)

Storage Instructions

Leftover Besan Chilla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. The batter itself can also be stored in the fridge for a day, but it might thicken slightly, so add a little water before using.

FAQs

• Is besan chilla healthy? Yes! Besan is a good source of protein and fiber. Plus, you’re adding veggies, making it a nutritious and satisfying meal.
• Can I make besan chilla without onions? Absolutely! You can omit the onions altogether or substitute them with other finely chopped vegetables like carrots or spinach.
• What is the best chutney to serve with besan chilla? That’s a matter of personal preference! Mint-Coriander Chutney is a classic pairing, but Tamarind Chutney adds a lovely sweet and tangy flavor.
• How do I get the chilla crispy? Make sure your tawa is hot enough and use enough oil around the edges. Don’t overcrowd the tawa – cook one chilla at a time.
• Can I add vegetables to the besan batter? Definitely! Grated carrots, finely chopped spinach, or even some grated zucchini work wonderfully. Just don’t add too much, or the batter will become too thick.