Besan chilla, also called pudla or cheela, is a savoury pancake made from gram flour that is eaten for breakfast across North India and Gujarat. The batter takes minutes to whisk, uses no fermentation and cooks on a hot tawa in 2 minutes a side.
Why this recipe works
- Whisking the water in gradually breaks up the besan before it clumps, so the batter is smooth with no lumps.
- A 10-minute rest lets the flour absorb water and thicken, so the chilla holds together and does not taste raw.
- Spreading it thin on a hot pan cooks the batter through in 2 minutes a side with crisp edges.
Method
Whisk the besan, salt, turmeric, chilli powder and ajwain together in a large bowl, breaking up any lumps of flour.
Pour in 170 ml of the water gradually while whisking, until the batter is completely smooth. It should fall from the whisk in a thick ribbon, thicker than cream but thin enough to spread. Add the remaining water a spoonful at a time only if needed.
Rest the batter for 10 minutes so the besan absorbs the water and thickens slightly. Meanwhile chop the vegetables.
Stir the onion, tomato, green chilli, ginger and coriander into the batter, and adjust with a spoonful of water if it has thickened too much.
Tip: Add the vegetables only after the rest. Salt in the batter draws water out of them, which thins it.
Heat a non-stick tawa or frying pan over medium heat for 2 minutes and brush with ¼ of the oil. A drop of water should sizzle straight away.
Pour a ladle of batter, about ¼ of the total or 80 ml, into the centre. Spread quickly in a circle about 18 cm across with the back of the ladle, so the chilla is about 3 mm thick.
Cook for about 2 minutes on medium heat, until the top looks set and the edges lift from the pan. Drizzle a few drops of oil around the edges, flip and cook for 1 to 2 minutes, until golden with brown spots.
Slide onto a plate and repeat with the remaining batter, re-oiling the pan each time, to make 4 chillas. Serve hot with green chutney or yoghurt.
Swaps & substitutions
- Onion and tomato → Grated zucchini or finely chopped spinach (60 g): Squeeze out excess water from grated zucchini first and add it after the 10-minute rest.
- Water → Plain yoghurt thinned with water (50 g yoghurt and 150 ml water): Gives a slightly tangy, softer chilla. It adds dairy, so the dish is no longer vegan.
- Neutral oil → Ghee (1 tbsp): Adds a richer taste but contains dairy.
Storage & reheating
Besan chilla is best eaten hot from the pan. Cool leftovers within 1 hour, stack them with baking paper between, and refrigerate in an airtight container for 1 to 2 days. Reheat once in a hot pan for 1 minute a side until steaming hot all the way through. The batter keeps covered in the fridge for 1 day, but add the vegetables just before cooking.
Frequently asked questions
How thick should besan chilla batter be?
It should fall from a spoon in a thick, continuous ribbon, thicker than cream but thinner than a cake batter. If it will not spread, add water a tablespoon at a time. If it runs off the ladle, whisk in 1 tbsp more besan.
Why is my chilla breaking when I flip it?
It was flipped too early or the batter is too thin. Wait until the top looks set and the edges lift, and use a wide spatula. A well-oiled non-stick pan also helps.
Why does my besan chilla taste bitter or raw?
Under-cooked besan tastes raw and slightly bitter. Spread the batter thinly, cook until golden spots appear on both sides and use fresh gram flour, as old flour can turn bitter.
Is besan chilla vegan and gluten-free?
As written it is vegan, because it uses oil and no dairy. Besan is made from chickpeas and has no gluten of its own, but it may be milled alongside wheat, so check the pack if you need it gluten-free.
What do I serve with besan chilla?
Green coriander chutney, plain yoghurt, tomato ketchup or mango pickle are common. Chillas are also eaten rolled around grated paneer or vegetables.
Nutrition
| Calories | 280 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 34 g |
| Fat | 11 g |
| Fibre | 7 g |
| Sodium | 627 mg |
More in Punjabi Recipes and Breakfast Recipes. Learn the technique: The Indian Pantry: 25 Essentials, Indian Spices: A Practical Guide.
