Quick Semolina Besan Chilla Recipe – Indian Savory Pancake

Last Updated on 2 months by Neha Deshmukh

Quick Semolina Besan Chilla Recipe – Indian Savory Pancake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying, and flavorful snack or light meal. This Semolina Besan Chilla recipe is exactly that. I first stumbled upon this when I needed something fast for a mid-week craving, and it’s been a staple ever since. It’s basically an Indian savory pancake – crispy edges, soft inside, and packed with flavor. Let’s get cooking!

Why You’ll Love This Recipe

This chilla is seriously a winner. It’s ready in under 30 minutes, uses ingredients you likely already have in your pantry, and is incredibly versatile. Plus, it’s a fantastic way to sneak in some extra veggies if you’re feeling adventurous! It’s perfect for a quick breakfast, a satisfying afternoon snack, or even a light dinner.

Ingredients

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

• 1 cup Semolina (Rava/Sooji)
• 0.5 cup Chickpea Flour (Besan)
• 0.5 tsp Turmeric (Haldi)
• 1 small Onion (finely chopped) – about 80-100g
• 5-6 sprigs Cilantro (finely chopped) – roughly 2 tablespoons
• 1 piece Green Chili (optional, finely chopped)
• 2 cups Warm Water – about 480ml
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients for a sec, because a little know-how goes a long way!

Semolina (Rava/Sooji) Varieties

There are a few different types of semolina. I usually use fine semolina (chana rava) for a softer chilla, but medium semolina (bombay rava) works great too for a slightly coarser texture. Both will give you a lovely result!

Chickpea Flour (Besan) – Regional Differences & Benefits

Besan is a pantry staple in Indian cooking. You’ll find different grinds available, but any standard besan will work beautifully here. It adds a lovely nutty flavor and helps bind the chilla together. Plus, it’s a good source of protein!

Turmeric (Haldi) – The Golden Spice & Its Uses

Turmeric isn’t just for color! It has amazing health benefits and adds a subtle warmth to the chilla. Don’t skip it!

Green Chili – Adjusting the Spice Level

I love a little kick, but feel free to adjust the amount of green chili to your liking. You can even skip it altogether if you prefer a milder flavor. Remember, one chili is usually enough for a mild heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, combine the semolina, chickpea flour, turmeric, and salt. Pour in the warm water and give it a good mix until everything is smooth. No lumps allowed!
2. Now, let the batter rest for about 30 minutes. This allows the semolina to absorb the water and gives the chilla a better texture. Trust me, this step makes a difference.
3. After the rest, add the chopped onions, cilantro, and green chili (if using) to the batter. Mix it all up well.
4. Heat a non-stick griddle or tawa over medium-high heat. A light smear of oil is all you need to prevent sticking.
5. Pour a ladleful of batter onto the hot griddle and quickly spread it into a 3-4 inch circle using the back of the ladle. Don’t worry if it’s not perfect!
6. Cook for 2-3 minutes, or until the edges start to crisp up. Drizzle a little oil around the edges and over the top.
7. Flip the chilla carefully and cook the other side for another 1-2 minutes, until golden brown and crispy.
8. Repeat with the remaining batter. Serve hot with your favorite chutney or ketchup!

Expert Tips

• Batter Consistency: The batter should be smooth and flowing, like pancake batter. If it’s too thick, add a little more water.
• Heat Control: Medium-high heat is key for crispy chillas. If the griddle is too hot, the chilla will burn before it cooks through.
• Non-Stick is Your Friend: Seriously, a good non-stick griddle makes all the difference.

Variations

• Vegetable Medley: My friend, Priya, loves adding grated carrots, spinach, or even finely chopped capsicum to the batter. It’s a great way to add extra nutrients!
• Spice It Up: A pinch of red chili powder or a dash of cumin powder can add a lovely depth of flavor.
• Cheese Please: A sprinkle of grated paneer (Indian cheese) or mozzarella while the chilla is cooking is divine.

Vegan Adaptation

This recipe is easily made vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as both semolina and chickpea flour are gluten-free grains.

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of cayenne pepper. Prefer it mild? Omit the green chili altogether.

Festival Adaptations (e.g., Janmashtami)

During Janmashtami, these chillas are a popular offering to Lord Krishna. They’re light, easy to digest, and a delicious way to celebrate!

Serving Suggestions

These chillas are fantastic with:

• Mint-Cilantro Chutney
• Tamarind Chutney
• Tomato Ketchup
• Plain Yogurt

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 quite as crispy, but still delicious!

FAQs

What is the best way to prevent the chilla from sticking to the griddle?

Make sure your griddle is well-heated and lightly oiled. A good non-stick griddle is also a lifesaver!

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 splash of water to thin it out before cooking.

What chutneys pair best with Semolina Besan Chilla?

Mint-Cilantro Chutney and Tamarind Chutney are classic pairings. But honestly, any chutney you love will work!

Is this recipe suitable for a quick breakfast or snack?

Absolutely! That’s exactly what it’s designed for. It’s quick, easy, and satisfying.

Can I add vegetables like grated carrots or spinach to the batter?

Definitely! Feel free to experiment with your favorite veggies.