Besan Chilla Recipe: Besan Chilla, a nutritious pancake made from gram flour, is a popular snack in North Indian cuisine, also known as pudla in Gujarat. This gluten-free snack relies solely on gram flour, making it suitable for those with gluten intolerance. It serves as a perfect breakfast option for busy mornings and a filling addition to kids’ lunchboxes. The batter is prepared by mixing besan with tomatoes, onions, green chilies, coriander leaves, and Indian spices, then shallow-frying round-shaped pancakes on a tawa until crispy and golden brown. It’s delicious when paired with tomato ketchup or green coriander chutney, along with a cup of tea for a satisfying afternoon or evening snack. Follow the recipe below with step-by-step photos to make besan chillas at home.
Besan Chilla Recipe Ingredients:
- 1 cup Gram Flour (besan)
- 1/4 teaspoon Carom Seeds (ajwain), optional
- 1/2 teaspoon Red Chilli Powder or 1/4 teaspoon Black Pepper Powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric Powder
- Salt, to taste
- 1 medium Tomato, finely chopped (approximately 1/3 cup)
- 1 medium Onion, finely chopped (approximately 1/3 cup)
- 1 Green Chili, finely chopped
- 1/4 cup finely chopped Coriander Leaves
- 2/3 cup Water (or more, up to 1 cup)
- Oil, for shallow frying
Note: Ensure all vegetables are finely chopped to spread the chilla easily and evenly. Omit green chili or red chili powder if making it for kids.
Besan Chilla Recipe Directions:
- Sift 1 cup gram flour in a large bowl (optional step to prevent lump formation).
- Add finely chopped tomato, onion, green chili, and coriander leaves.
- Add carom seeds, red chili powder, coriander powder, turmeric powder, and salt.
- Mix well.
- Gradually add water (2/3 cups or more/less as needed) to make a lump-free batter with slightly thin pouring consistency (slightly thinner than dosa batter).
- Heat a non-stick dosa tawa or griddle over medium flame. Drizzle a few drops of oil and spread it.
- Pour a ladleful of batter on the tawa and spread it into a 5-6 inch diameter circle.
- Drizzle oil around the edges and cook until the bottom surface turns golden brown (approx. 2-3 minutes).
- Flip it gently using a spatula and cook the other side for 1-2 minutes.
- Transfer to a plate and repeat the process for the remaining batter.
- Serve hot with coriander chutney and tomato ketchup for breakfast or as a light evening snack.
Besan Chilla Recipe Tips and Variations:
- Ensure the tawa is not too hot; reduce the flame if necessary to prevent sticking.
- For variation, add grated carrot, chopped capsicum, chopped spinach, or other vegetables to the batter.
- Garnish with grated cheese for kids.
- Serve warm with tomato ketchup or green chutney for a tasty afternoon or evening snack, accompanied by tea or coffee.
Conclusion:
Besan Chilla Recipe, a nutritious and gluten-free pancake made from gram flour, is a popular snack in North Indian cuisine. It’s not only delicious but also quick and easy to prepare, making it perfect for busy mornings or as a light evening snack. With its versatile nature, you can customize Besan Chilla according to your taste preferences by adding various vegetables and adjusting the spices. Enjoy this healthy and satisfying dish with your favorite chutney or sauce for a delightful culinary experience!
FAQs about Besan Chilla Recipe
Can I make Besan Chilla ahead of time?
Yes, you can prepare the batter for Besan Chilla ahead of time and store it in the refrigerator for up to 1 day. However, it’s best to cook the chillas fresh to enjoy their crispy texture.
Can I freeze Besan Chilla?
It’s not recommended to freeze cooked Besan Chilla as they may become soggy upon thawing. It’s best to enjoy them fresh.
Can I use other vegetables in Besan Chilla?
Absolutely! Besan Chilla is versatile, and you can add various vegetables like grated carrots, chopped spinach, bell peppers, or even grated zucchini to the batter for added flavor and nutrition.
Can I make Besan Chilla without onions and garlic?
Yes, you can omit onions and garlic if you prefer. You can adjust the recipe according to your dietary preferences and taste.
How can I make Besan Chilla crispy?
To make Besan Chilla crispy, ensure that the tawa (griddle) is properly heated before pouring the batter. Cook the chillas on medium heat until they turn golden brown and crisp on both sides. Additionally, avoid adding too much water to the batter, as excess moisture can make the chillas soft instead of crispy.
