Authentic Besan Chilla Recipe – Tomato Onion Savory Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Chilla Recipe – Tomato Onion Savory Pancake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying, and healthy snack or light meal. And honestly, nothing beats a perfectly made Besan Chilla! I first made these when I was craving something savory but didn’t want to spend hours in the kitchen. They’ve been a family favorite ever since. This recipe is super versatile, and I’m excited to share my go-to version with you – a delicious Tomato Onion Besan Chilla.

Why You’ll Love This Recipe

This isn’t just another pancake recipe. Besan Chillas are packed with flavor, incredibly easy to make, and a fantastic source of protein. They’re naturally gluten-free (we’ll talk more about that later!), and you can customize them with whatever veggies you have on hand. Plus, they come together in under 30 minutes – perfect for a busy weeknight or a lazy weekend brunch.

Ingredients

Here’s what you’ll need to whip up these delightful chillas:

• 4 medium tomatoes, finely chopped
• 2 medium onions, finely chopped
• 1 teaspoon crushed ginger
• 1 cup Bengal Gram flour (Besan) – about 180g
• 0.5 cup rice flour – about 75g
• 0.5 cup fine semolina (rava/sooji) – about 75g
• 0.5 teaspoon crushed green chilies (adjust to your spice preference!)
• 1 teaspoon carom seeds (Ajwain)
• 0.5 teaspoon turmeric powder
• 2 teaspoon chopped coriander
• Salt to taste
• Oil/Ghee/Butter as needed for cooking

Ingredient Notes

Let’s chat about a few key ingredients to make sure your chillas turn out just right:

Bengal Gram Flour (Besan) – The Heart of Chilla
This is the star of the show! Besan gives the chilla its lovely texture and nutty flavor. Make sure yours is fresh for the best taste.

Rice Flour & Semolina – Achieving the Perfect Texture
The combination of rice flour and semolina is what gives these chillas a beautifully crisp edge and a soft, fluffy center. Don’t skip them! You can find fine semolina (rava/sooji) at most Indian grocery stores.

Ajwain (Carom Seeds) – A Digestive Delight & Flavor Boost
Ajwain isn’t just about flavor; it also aids digestion. My grandmother always insisted on adding it to savory snacks, and I’ve carried on the tradition! It has a unique, slightly peppery taste.

Regional Variations in Spice Levels

Spice levels in Indian cooking are incredibly personal! Some families love a fiery kick, while others prefer a milder flavor. Feel free to adjust the amount of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your tomatoes and onions. This is important – you want them evenly distributed throughout the batter.
2. In a nice big bowl, combine all the ingredients except the oil/ghee.
3. Gradually add water, mixing as you go, until you achieve a medium-consistency batter. It shouldn’t be too thick or too runny – think of the consistency of pancake batter.
4. Now, let the batter rest for about 10 minutes. This allows the flavors to meld and the semolina to absorb some moisture.
5. Heat a non-stick griddle or tawa on medium flame. A well-seasoned cast iron skillet also works beautifully!
6. Pour about ¼ cup of batter onto the hot griddle and gently spread it in a circular motion.
7. Cover the chilla and cook for 2-3 minutes, or until the top starts to set. You’ll see little bubbles forming – that’s a good sign!
8. Drizzle a little oil or ghee around the edges of the chilla.
9. Flip it over and cook the other side uncovered for another 1-2 minutes, until golden brown and crispy.
10. Serve immediately!

Expert Tips

• Don’t overcrowd the griddle. Cook one chilla at a time for the best results.
• If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.
• For extra crispy chillas, use a little more semolina.

Variations

• Spinach Chilla: Add a cup of chopped spinach to the batter for a healthy and vibrant green chilla. My kids love this one!
• Potato Onion Chilla: Mix in ½ cup of mashed potatoes for a heartier chilla.
• Cheese Chilla: Sprinkle some grated cheese (paneer or mozzarella work well) on top of the chilla before flipping it.

Vegan Adaptation

Making this recipe vegan is a breeze! Simply use oil instead of ghee for cooking. That’s it!

Gluten-Free Confirmation

Good news for those avoiding gluten! This recipe is naturally gluten-free, as long as you ensure your besan is certified gluten-free.

Spice Level Adjustment

Don’t be afraid to play with the spice! Add more green chilies or a pinch of red chili powder for a spicier chilla, or omit the chilies altogether for a milder flavor.

Quick Chilla – Reducing Resting Time

In a pinch, you can skip the 10-minute resting time. The chillas will still be delicious, though they might not be quite as fluffy.

Serving Suggestions

Besan Chillas are fantastic on their own, but they’re even better with a side of:

• Coriander chutney
• Homemade butter
• Yogurt
• A sprinkle of chaat masala

Storage Instructions

Leftover chillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. They won’t be as crispy as freshly made ones, but still tasty!

FAQs

What is the best way to prevent the chilla from sticking to the pan?
Make sure your griddle is well-heated and lightly oiled before pouring the batter. A good non-stick pan is also key!

Can I make the batter ahead of time? If so, how long will it keep?
Yes, you can! The batter will keep in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before cooking.

What is a good substitute for rice flour in this recipe?
You can try using cornstarch or tapioca starch as a substitute for rice flour, but the texture might be slightly different.

Can I add other vegetables to the chilla batter?
Absolutely! Feel free to experiment with grated carrots, zucchini, or bell peppers.

What is the significance of Ajwain in this recipe, and can I omit it?
Ajwain adds a unique flavor and aids digestion. While you can omit it, it does contribute to the overall taste and health benefits of the chilla.