Besan Chilla or Besan Ka Chilla or Besan Cheela is made from gram flour or besan, is an instant breakfast or snack dish. It is nutritious and also a good source of vegetarian protein. Also, being rich in protein and low in calories, it is an ideal and tasty breakfast option for those on weight loss diet.
Besan Chilla or Cheela is a dish that is frequently made at our home as it is our family’s favorite breakfast item, especially my kids. They call it ‘Yellow Dosa’. Chilla is very easy to make yet delicious. More over, its preparation also takes very less time, yes; it hardly takes less than 10 mins to whip the batter. Depending on the ingredients available at hand, I add or leave out a few. Sometimes, I add finely grated/chopped onion, carrot, beetroot or spinach to the batter. Some days, I just stop by adding chopped coriander.
Though Besan Chilla tastes best when served hot, my son loves it so much that he takes it in his snacks box too to be had at school.
Besan or chickpea flour or gram flour – 2 cups
Chopped coriander leaves – 1 tbsp
Red chilli powder – ½ tsp (Optional)
Ajwain or carom seeds – 1 tsp (Optional)
Salt to taste
Water as needed to make the batter
Oil as needed
Tomato – 1medium sized
Coriander leaves – ¼ th of a bunch
Green chilli – 4
Ginger -1” piece
Prep time – 10 mins
Cook time – 3-4 mins per chilla
Makes around 12 medium sized chilla
- Take the coriander leaves, tomato, green chilli and ginger in a small mixer jar and grind it to a fine paste without adding any water.
- Take 2 cups of besan in a bowl. Add salt, ajwain, red chilli powder (if using), chopped coriander leaves and ground paste to the flour.
- Add water little by little and with a wired whisk, mix everything to form a smooth consistency flowing batter without any lumps. I used about 1 ¾ cups of water to get the desired consistency.
- Heat a tava. Once hot, lower the flame. Take a ladle full of the batter and pour on the tava. With the back of the ladle, spread the batter in a concentric manner as we do for dosa. Drizzle ¼ tsp of oil around the chilla and the edges. Cook it on a low-medium flame until the top looks cooked.
- Flip it and cook on the other side. Cook until the chilla is light golden brown in color.
- Remove from the tava and serve hot.
Serve it hot or warm. Besan chilla is tasty plain too. You can serve it plain or with any chutney of your choice or thick curds. I served it with green chutney and sweet chilli sauce.
- My one cup measures 240 ml.
- You can also add curds or milk instead of water to make the batter.
- As I ran out of ajwain, I skipped it.
- Instead of grinding, you can also finely chop tomato, green chilli and ginger and add it to the batter. You can also add finely chopped onion, spinach, methi or grated carrot or beetroot to the batter.