Besan Chilla Recipe – Quick Indian Chickpea Flour Crepes

Last Updated on 2 months by Neha Deshmukh

Besan Chilla Recipe – Quick Indian Chickpea Flour Crepes

Introduction

Oh, Besan Chilla! These simple chickpea flour crepes are a staple in my house, especially on busy weekday mornings. Honestly, I first made these when I was a student and needed something quick, easy, and satisfying. They’re incredibly versatile – you can keep them plain, spice them up, or load them with veggies. Plus, they’re naturally gluten-free! Let’s get into how to make these golden beauties.

Why You’ll Love This Recipe

This Besan Chilla recipe is a winner for so many reasons. It’s unbelievably quick – ready in under 20 minutes! It requires minimal ingredients, most of which you probably already have in your pantry. And, most importantly, it’s delicious – a savory, slightly spiced crepe that’s perfect for breakfast, lunch, or a light dinner.

Ingredients

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

• 1 cup besan (chickpea flour) – about 130g
• 1 piece onion, finely chopped
• 1 piece green chilli, finely chopped
• 5 sprigs coriander leaves, finely chopped
• 0.5 teaspoon salt
• 0.25 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon asafoetida (hing)
• 0.66 cup water (about 150ml)

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your chillas turn out perfect!

Besan (Chickpea Flour): The Star Ingredient

Good quality besan is key. It should be a nice, pale yellow color and smell fresh. Don’t skip the sifting! It really helps to remove any lumps and gives you a smoother batter.

Onion & Green Chilli: Adjusting the Spice

I like to use a medium-sized onion, but feel free to adjust the amount to your liking. And the green chilli? That’s totally up to you! If you’re sensitive to spice, start with half a chilli or remove the seeds.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Asafoetida, or hing, has a pretty strong smell in its raw form, but it mellows out beautifully when cooked. It’s fantastic for digestion and adds a lovely savory depth to the chillas. If you can’t find it, you can skip it, but it really does make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the chickpea flour to remove any lumps. Use your fingers to break up any stubborn ones.
2. In a bowl, combine the sieved flour, chopped onion, green chilli, coriander leaves, salt, red chilli powder, turmeric, and asafoetida.
3. Now, gradually add the water, mixing with a wooden spoon. Start with about half a cup and slowly add more until you get a thick, smooth batter. You want it to be slightly runny – thinner than dosa batter, but not watery.
4. Heat a lightly oiled skillet or non-stick pan on medium heat. I prefer using a little ghee for extra flavor, but any cooking oil works.
5. Pour about 1/4 cup of batter onto the hot skillet, and gently spread it into a circle.
6. Cook for about 2 minutes per side, or until golden brown and cooked through. Reduce the heat to low if it’s browning too quickly.
7. Serve hot with your favorite chutney or yogurt!

Expert Tips

• Don’t overcrowd the pan. Cook one chilla at a time for the best results.
• If the chilla is sticking, add a little more oil to the pan.
• For a crispier chilla, cook it on slightly higher heat, but watch it carefully to prevent burning.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegetable Medley: My kids love when I add grated carrots, zucchini, or spinach to the batter.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Cheesy Goodness: Sprinkle some grated cheese (paneer or mozzarella work well) on top while the chilla is cooking. My friend, Priya, swears by adding a little grated cheddar!

Vegan Adaptation

Making this recipe vegan is super easy! Just ensure you use oil instead of ghee for cooking.

Gluten-Free Confirmation

Yes! Besan (chickpea flour) is naturally gluten-free, making these chillas a fantastic option for those with gluten sensitivities.

Spice Level Adjustment

Want more heat? Add another green chilli or increase the red chilli powder. Prefer milder flavors? Reduce or omit the green chilli and red chilli powder altogether.

Quick Weekday Breakfast Variation

For a super speedy breakfast, make a larger batch of batter the night before and store it in the fridge. It might thicken slightly, so add a splash of water before cooking.

Serving Suggestions

Besan Chilla is delicious on its own, but it’s even better with:

• Mint-coriander chutney
• Tamarind chutney
• Plain 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 in a skillet or microwave before serving. The batter can also be stored in the fridge for a day, but it may thicken.

FAQs

What is Besan Chilla traditionally served with?

Traditionally, Besan Chilla is served with a variety of chutneys, like mint-coriander, tamarind, or even a simple tomato chutney. Yogurt is also a popular accompaniment.

Can I make the batter ahead of time?

Absolutely! You can make the batter a few hours in advance and store it in the fridge. Just give it a good stir before using.

How can I prevent the chilla from sticking to the pan?

Make sure your pan is well-oiled and heated properly before pouring the batter. Using a non-stick pan also helps.

What if my batter is too thick or too thin?

If the batter is too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a tablespoon of besan.

Can I add vegetables other than onion to the chilla?

Definitely! Feel free to experiment with grated carrots, zucchini, spinach, or any other vegetables you like.