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Besan chilla

Besan chilla, also known as cheela, is a gluten-free,high-protein savoury Indian pancake made with chickpea flour, spices and finelychopped vegetables. Unlike dosa, the batter does not require resting orfermentation, making chilla a particularly quick and easy option for breakfastor a satisfying snack. The pancakes can be made very thin and crisp, orslightly thicker if you want to use them for dipping. This version containsonion, tomato, red pepper, fresh ginger and coriander for extra flavour andtexture. Serve hot with mint chutney or tomato chutney, alongside a cup ofmasala chai. Besan chilla is also a useful plant-based breakfast when you wantsomething savoury and protein-rich.
Print Recipe
Prep Time 5 minutes
10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1 cup besan gram or chickpea flour
  • About ¾ cup water
  • ½ onion finely chopped
  • ½ tsp ajwain carom seeds or cumin seeds
  • ¼ tsp ground turmeric
  • ¼ tsp chilli powder
  • 1 small tomato finely chopped
  • ½ red bell pepper finely chopped
  • 1 tsp grated fresh ginger
  • 2 tbsp chopped fresh coriander leaves
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • Oil for cooking

Method
 

  1. In a bowl, mix the gram flour, turmeric, chilli powder, ajwain or cumin seeds, salt and black pepper.
  2. Gradually add the water, whisking continuously, until you have a smooth, pourable batter without any lumps. The batter should be thick enough to coat the back of a spoon but thin enough to spread easily. If it seems too thick, add a little more water.
  3. Add the chopped onion, tomato, red pepper, ginger and coriander leaves. Mix well until everything is evenly combined.
  4. Heat a non-stick frying or pancake pan over a medium heat. Once hot, add a little oil and spread it over the surface with a kitchen paper towel.
  5. Pour in a ladleful of batter and use the back of the ladle to spread it into a small, thin round pancake.
  6. Cook for about 1–2 minutes, until the top has set and the underside is lightly browned. Carefully flip with a spatula and cook the other side until cooked through and lightly browned.
  7. Transfer to a plate and repeat with the remaining batter. Wipe the pan with a little kitchen paper between chillas if necessary, then add a little more oil before cooking the next one.
  8. Serve the besan chilla hot with mint chutney, tomato chutney or another chutney of your choice.