Besan Chilla

June 12, 2024Niketa
Besan Chiila

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4 medium sized Chilla

3.1

Besan Chilla also known as Besan Ka Cheela is a savory Indian pancake made using chickpea flour and spiced with basic Indian spices. Its an easy breakfast option that is satisfying, nourishing and delicious.

For me breakfast is an important meal of the day. If I skip breakfast, I tend to get more hungrier throughout the day resulting in over eating. These savory pancakes are a perfect way to kick start my day as they are gluten-free, high in protein and highly nutritious making it a healthy breakfast that keeps me full until lunch time.

I have grown up eating besan chilla that is popularly known as tomato omelet in the state of Maharashtra. My mom would always serve cheela with tomato ketchup, butter and a slice of bread. Since cheela looks like an omelet its now popularly known as Vegan Omelet.

There are many variations of making chilla, today I am going to share mine that is packed with fiber from veggies and protein from chickpea flour. My version has methi (fenugreek) & spinach leaves as they add a wonderful flavor and fiber content to this recipe. What makes this cheela delicious is the addition of grated garlic and carom seeds.

Ingredients to make besan chiila:

Chickpea Flour: aka besan is the main base ingredient for this recipe. Chickpeas (gram) flour is made from ground chickpeas. It has a distinct nutty flavor and is rich in protein & fiber. Alternatively, you can use oat flour in this recipe.

Seasoning: Carom seeds adds a ton of flavor to this recipe so it’s a star ingredient. Also it helps in digestion. Besides carom seeds I also add turmeric powder, red chili powder, asafoetida and salt.

Garlic: Addition of grated garlic brings out wonderful flavors in the chiila.

Veggies: I prefer adding methi and spinach to my cheela as its a great way of sneaking in green veggies. Alternatively, you can add veggies of your choice like grated carrots, zucchini, bottle gourd. Traditionally cheela only has onions, tomatoes and coriander leaves.

How To Make Besan Chilla:

  • Make The Batter: In a mixing bowl, combine besan, spices and veggies. Add water gradually and whisk until you have smooth, flowy batter.
  • Make The Chilla: On a heat non stick pan, add ladleful of batter and spread the batter in a circular direction. Cover & cook the chilla on one side for 1 to 2 minutes, then flip it using a spatula. Press with a spatula and let the other side cook for 2 minutes on a medium heat. You will see light brown spots that’s the sign the chilla is well cooked. Transfer the chilla on a plate.
  • Serve: Serve the chilla with chutney or tomato ketchup

More Breakfast Recipes:

Granola |Easy Homemade Granola Recipe

Eggs Kejrewal

Baked Beans On Toast

Mango Coconut Waffle

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Print Recipe

Besan Chilla

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Serves: 4 medium sized Chilla

Besan Chilla aka known as Besan Ka Cheela is savory Indian pancake made using chickpea flour and spiced with with basic Indian spices. It's an easy breakfast option that is satisfying, nourishing and delicious.

Ingredients

Ingredient

  • 1/2 cup Besan , GramFlour
  • 1 tsp Garlic
  • 1/4 cup Methi, finely chopped
  • 1/4 cup Spinach , finely chopped
  • 1/2 tsp Turmeric Powder
  • 1/8 tsp Asafotedia
  • 1/2 tsp Chili Powder
  • 1/2 tsp Craom Seeds
  • 3/4 cup Water
  • 1 tsp Salt
  • 2 tsp Oil

Method

Instructions

  • 1)

    In a medium sized bowl, add besan, chopped methi, spinach, carom seeds, chili powder, turmeric powder, asafotedia, garlic and salt.

  • 2)

    Add water little at a time while whisking to form a batter of pourable consistency. Make sure the batter is not too runny or too thick. If the batter is thick, add up to 2 tbsp more water to adjust the consistency.

  • 3)

    Heat a non stick pan or an iron skillet on a medium heat. Lightly grease the pan with a few drops of oil or use a cooking oil spray.

  • 4)

    Once the skillet is hot, add a ladle full of the batter to the pan. Spread the batter evenly in a circular motion to form a round shaped chilla.

  • 5)

    Cover & cook the chilla on one side for 1 to 2 minutes, then flip it using a spatula. Press with a spatula and let the other side cook for 2 minutes on a medium heat. You will see light brown spots that’s the sign the chilla is well cooked. Transfer the chilla on a plate.

  • 6)

    In the similar way make rest of the chilla’s until the batter is over.

  • 7)

    Serve besan chilla right away with chutney or tomato ketchup. I like to slather my chilla with some ghee.

Notes

  • Make sure there are no lumps in the batter.
  • You can add any vegetables of your choice.
  • Make sure the skillet is well heated to avoid the batter from sticking to it.

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