Besan chilla, also known as besan ka chilla or besan cheela, is a thin savoury pancake made from chickpea flour. It is one of the most practical besan breakfast recipes because the batter needs no resting time and uses ingredients that are almost always in an Indian kitchen. Chopped onion, tomato, coriander leaves, ginger, garlic and a few ground spices go straight into the batter, so each chilla is already well seasoned before it hits the pan. The result is a soft, lightly spiced pancake with golden spots on both sides, ready to eat with chutney or ketchup.
About the Recipe
This besan chilla recipe keeps things straightforward. The batter is a simple mixture of besan flour, water and finely chopped vegetables with cumin seeds, red chilli powder and turmeric for colour and warmth.
The key is getting the batter to a pourable consistency, similar to a thin dosa batter, so it spreads easily on the tawa. Oil is applied only around the edges after the batter is poured, which keeps the chilla from sticking without making it greasy. Both sides need to cook until golden spots appear before serving.
For more besan recipes for breakfast, the site has a useful roundup worth exploring.
Why You Will Love This Recipe
The strongest reason to make this chilla is how little effort it asks for. There is no dough to knead, no fermentation and no separate filling to prepare. All the vegetables and spices go directly into the batter, so you are making one mixture and cooking it.
The recipe also works across different meal occasions. It fits equally well as a weekday breakfast, a light lunch or a quick evening snack. It pairs with almost any chutney, including a simple coriander and peanut chutney, or even plain ketchup if that is what you have available.
Cooking Tips
The most common beginner mistake is making the batter too thick. A thick batter will not spread properly on the tawa and the chilla will cook unevenly, staying raw in the centre while browning too fast on the outside. Add water gradually until the batter pours and spreads on its own with a gentle nudge from the ladle.
Do not rush flipping. Wait until the edges look set and golden spots are visible underneath before turning, otherwise the chilla will break.
Top Tips
- Chop the onion and tomato as finely as possible so they distribute evenly in the batter and do not create thick lumps that prevent the chilla from spreading flat.
- Whisk the batter thoroughly to remove all lumps before adding the vegetables. Lumpy batter leads to an uneven surface and patchy cooking.
- Use a non-stick tawa and keep the flame at medium. A very high flame browns the surface before the inside cooks through.
- Add oil only around the edges after pouring the batter, not underneath. This is enough to prevent sticking and keeps the chilla from turning oily.
- Cook the first chilla as a test. If it sticks or spreads poorly, adjust the batter consistency with a little water before making the rest.
- Grate the ginger finely rather than chopping it so the flavour distributes evenly without any fibrous pieces in the finished chilla.
Serving and Storing Suggestions
Besan chilla is best eaten straight off the tawa while it is still warm and the edges are slightly crisp. It goes well with green chutney, coriander and peanut chutney or plain ketchup.
If you need to store leftovers, stack them with a piece of parchment between each chilla and refrigerate for up to one day. Reheat on a dry tawa over low flame for a couple of minutes on each side. The texture will not be quite the same as fresh, so it is worth making only as many as you plan to eat.
Similar Recipes
- Gujarati Pudlas (Chickpea Pancakes)
- What Are the Top 10 Besan Recipes for Breakfast?
- Kadalai Maavu Bonda (Besan Bonda)
- Channa Chaat (Chickpeas Chaat)
Nutrient Benefits
Besan flour contains a reasonable amount of plant protein and dietary fibre, which makes this chilla more filling than its size suggests. It also provides iron and folate. Tomato adds vitamin C and coriander leaves contribute small amounts of vitamin K.
Besan Chilla (Chick Pea Pancakes)
Ingredients
- 100 g Besan Flour (Chick Pea Flour)
- handful Coriander Leaves
- 1 Onion small, chopped
- 1 Tomato small, chopped
- 1 Garlic Clove
- 1/2 tsp Ginger grated
- 1/2 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- as required Oil
- as per taste Salt
Instructions
- Mix all the ingredients except oil in a bowl.
- Add enough water and mix well.
- Ensure there are no lumps and the batter is pourable.
- Heat a non-stick tawa over medium flame.
- Pour one ladle of the batter and spread the mixture gently.
- Apply oil around the edges and cook on both sides until golden spots start to appear.
- Remove and transfer to a serving plate.
- Serve warm with chutney of choice or ketchup.
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Frequently Asked Questions
What consistency should the besan chilla batter be?
The batter should be thin enough to pour from a ladle and spread across the tawa with a gentle circular motion. A useful comparison is thin dosa batter or a slightly runny pancake batter. If it holds its shape when poured and does not spread, it is too thick. Add a little water at a time and stir well until you reach the right consistency. Getting this right makes the biggest difference to how the chilla turns out.
Can I make besan chilla without onion and tomato?
Yes. The onion and tomato add texture and a mild freshness, but the chilla will still cook and taste good without them. You can replace them with finely grated carrot, chopped capsicum or a handful of spinach leaves. The spices in the batter carry enough flavour on their own, so the chilla will not taste bland even with minimal vegetables.
Why does my besan chilla break when I try to flip it?
This usually happens for one of two reasons. Either the batter is too thin and watery, which makes the chilla fragile, or it is being flipped before it is ready. Wait until the edges look dry and set, then lift one edge gently to check the underside. If it releases cleanly and has golden spots, it is ready to flip. If it sticks or tears, give it another minute before trying again.
What is the difference between besan chilla and besan cheela?
They are the same dish. Chilla and cheela are regional spellings and pronunciations of the same word. You may also see it written as chila. The recipe, the method and the ingredients are identical regardless of which spelling is used. Besan ka chilla is simply the Hindi way of saying chickpea flour pancake.
What chutney goes best with besan chilla?
Green coriander chutney is the most common pairing and works very well with the spiced batter. A coriander and peanut chutney adds a little more body and richness. Mint chutney, tomato chutney and plain ketchup all work too. If you have leftover chutney from another meal, it is worth trying alongside the chilla before making something new.
