Besan Chilla Recipe (2 ways)
Spice up your meals with this easy Besan Chilla recipe! Whether you’re looking for a satisfying breakfast option or a quick, nutritious meal, this recipe is sure to hit the spot.
Here I am sharing two methods.
- Besan chilla with veggies: Lots of veggies are added to the batter, just like the classic chilla recipe. It is usually served as a breakfast with chai or chutneys like green chutney, tamarind date chutney, or ketchup.
- Besan Chilla with Paneer Stuffing: Chilla batter is plain (just like dosa batter) and flavorful paneer stuffing is made with veggies. This makes a quick-to-make, filling dinner option.
❤️ About This Recipe
Other names for besan chilla:
- Besan Puda or pudla (especially in the regions of Gujarat and Punjab)
- Vegan (no egg) omelette – add a pinch of baking soda in the batter to get a light fluffy, airy texture like a regular egg omellete.
- Sometimes it is also spelled as ‘Cheela’ aka ‘Besan ka cheela’.
Healthy Option: Made from chickpea flour (besan), these pancakes are gluten-free, high in protein, and rich in nutrients, making them a nutritious choice for any meal.
Recipe 1: Besan Chilla (With Veggies)
- 1 bowl batter: Just dump all the ingredients in a bowl and make the batter.
- Quick to make: No pre-planning is required and the batter comes together in just 20 minutes. Perfect breakfast for busy mornings.
- Lunch-box friendly: It tastes good even at room temperature. So this besan chilla is a good option to pack into a kid’s lunch box.
👩🍳 How To Make Besan Chilla Recipe (With Pics)
1) In a bowl, add besan, carom seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
2) Add all the vegetables (onion, tomato, spinach, carrot, capsicum, green chili, cilantro) to the bowl and mix until the vegetables are coated evenly with the flour mixture.
3, 4) Stir in yogurt, then gradually add water while mixing to make a lump-free batter. Be sure to add water slowly to avoid lumps. The batter should have a runny consistency; adjust the water as needed. Taste the batter to check for salt.
5) Heat a pan or tawa over medium heat. Once hot, drizzle about 2 teaspoons of oil and let it heat up. Pour a ladleful of batter onto the pan and spread it out to form a round pancake shape. Allow the cheela to cook on one side for about 2 minutes or until golden brown.
6) Drizzle some oil on top and edges, then use a spatula to flip it over. Cook the other side for 1-2 minutes until cooked through.
7) Once both sides are cooked and golden brown, remove the besan chilla from the pan and transfer it to a plate. Serve hot and enjoy!
Here are some serving ideas for besan chilla:
- Chutneys: Serve veggie besan chilla with a variety of chutneys such as mint chutney, tamarind chutney, or tomato chutney for dipping.
- Yogurt: Accompany besan chilla with a side of plain yogurt or raita.
- Pickles: Add a tangy kick to your chilla by serving it with pickles like mango pickle or carrot pickle.
Besan Chilla Recipe (2 Ways)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 cup Besan (gram flour)
- ¼ teaspoon Ajwain (Carom seeds)
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Garam masala
- Salt to taste
- 1 small Green chili, chopped
- ¼ cup Tomato, finely chopped
- 1/3 cup Red onion, finely chopped
- ¼ cup Spinach (Palak), finely chopped
- ¼ cup Capsicum (Green bell pepper), finely chopped
- ¼ cup Carrots, grated
- 2 tablespoons Cilantro or coriander leaves, finely chopped
- ¼ cup Plain yogurt
- 1 ½ cups Water
- Oil, to shallow fry cheela
Instructions
- In a bowl, add besan, carom seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- Add all the vegetables (onion, tomato, spinach, carrot, capsicum, green chili, cilantro) to the bowl and mix until the vegetables are coated evenly with the flour mixture.
- Stir in yogurt, then gradually add water while mixing to make a lump-free batter. Be sure to add water slowly to avoid lumps. The batter should have a runny consistency; adjust the water as needed. Taste the batter to check for salt.
- Heat a pan or tawa over medium heat. Once hot, drizzle about 2 teaspoons of oil and let it heat up. Pour a ladleful of batter onto the pan and spread it out to form a round pancake shape. Allow the cheela to cook on one side for about 2 minutes or until golden brown.
- Drizzle some oil on top and edges, then use a spatula to flip it over. Cook the other side for 1-2 minutes until cooked through.
- Once both sides are cooked and golden brown, remove the besan chilla from the pan and transfer it to a plate. Serve hot and enjoy!
Notes
- Use Fresh Besan: Ensure your gram flour (besan) is fresh to avoid any bitter taste in your chilla.
- Gradually Add Water: When preparing the batter, add water gradually to achieve the right consistency. This helps avoid lumps and ensures a smooth batter texture.
- Cook on Medium Heat: Maintain a medium heat setting while cooking the besan chilla to ensure even cooking without burning the outer layer.
- Use a Well-Seasoned Pan: A well-seasoned cast iron pan or non-stick skillet works best for cooking chillas. Ensure the pan is adequately heated before pouring the batter.
- Drizzle Oil Around the Edges: Drizzle a little oil around the edges of the besan chilla while cooking to promote even browning and prevent sticking.
Nutrition
Recipe 2: Besan Chilla (With Paneer Stuffing)
- The chilla batter is plain with a few seasonings. It gets a nice crisp texture, thanks to the addition of semolina (sooji or rava).
- The paneer stuffing is uncooked. Grated paneer is mixed with veggies and spices.
- Schezwan sauce is spread on the chilla before stuffing it with paneer mixture. This schezwan sauce elevates the chilla flavor 100 times better.
Balanced Meal/Dinner: Besan chilla is a balanced dish that combines carbohydrates from gram flour with protein and healthy fats from the filling, providing sustained energy and keeping you feeling full for longer.
🧾 Ingredient Notes
- Besan (Gram Flour): It’s crucial to use fresh besan as it can quickly turn rancid, imparting a bitter taste.
- Semolina (rava, sooji): A small amount is added to lend a slight crispiness to the besan chilla’s texture.
- Yogurt: This ingredient adds a subtle tanginess to the batter. Alternatively, you can use 1 pureed tomato for a unique twist.
- Veggies: While I’ve used onion, peppers, and carrots, feel free to experiment with other options like finely chopped cabbage, colorful peppers, spinach, grated beetroot, or any greens you prefer.
- Green chilies: Adjust the quantity according to your spice tolerance, and omit them if preparing for young children.
- Cilantro: Adds a refreshing touch and herbal flavor to the dish.
- Red chili powder: Customize the amount based on your preference for heat.
- Kasoori methi: Be sure to crush it between your palms before adding it to release its aromatic flavor.
- Roasted cumin powder: Opt for roasted cumin powder for enhanced depth of flavor. Simply dry roast cumin seeds until brown and fragrant, then grind them into a powder.
- Amchur powder: This ingredient contributes a subtle tangy flavor, adding a chatpata flavor to the stuffing.
- Schezwan sauce: While I’ve used ready-made Schezwan chutney, feel free to experiment with other chutney options like cilantro chutney, garlic chutney, or thecha for a unique flavor profile.
👩🍳 How To Make Besan Chilla With Paneer Stuffing?
Prepare The Batter:
1, 2) In a bowl, combine besan, semolina, salt, turmeric powder, and hing. Mix well.
3, 4) Add yogurt and water gradually, whisking continuously to create a smooth, lump-free batter.
5) The batter should be the runny consistency (not too thick, not too thin).
6) Cover the bowl and let the batter rest for 15 minutes while you prepare the stuffing.
Make The Paneer Stuffing:
1) In a separate bowl, mix grated paneer with grated carrots, finely chopped onion, peppers, cilantro, and green chilies.
2) Season the mixture with salt, pepper, red chili powder, kasoori methi, roasted cumin powder, and amchur powder. Combine everything thoroughly.
Prepare the Paneer Besan Chilla:
1) Heat a cast iron pan over medium heat. Once hot, drizzle about a teaspoon of oil and spread it evenly with a paper towel to season the pan.
2) Pour approximately 2 ladlefuls of batter into the center of the pan and spread it in a circular motion to form a thin pancake, similar to dosa.
3) Drizzle some oil around the edges and center of the chilla and allow it to cook for a few seconds.
4) When the surface of the besan chilla appears dry but is not fully cooked, spread approximately 1 tablespoon of Schezwan sauce evenly over the top.
5) Spread the prepared paneer stuffing evenly on top of the chilla and lightly press it down with the back of a spoon to adhere.
6) Cover the pan with a lid and cook for about a minute or until the bottom of the chilla is golden brown.
7, 8) Using a spatula, gently loosen the sides and bottom of the chilla and fold it in thrid, similar to a dosa. Serve paneer stuffed besan chilla hot!
💭 Expert Tips
- Use Fresh Besan: Ensure your gram flour (besan) is fresh to avoid any bitter taste in your chilla.
- Gradually Add Water: When preparing the batter, add water gradually to achieve the right consistency. This helps avoid lumps and ensures a smooth batter texture.
- Rest the Batter: Allow the batter to sit for a minimum of 15 minutes before cooking. This helps blend the flavors and yields a softer texture. Additionally, resting the besan aids in easier digestion.
- Cook on Medium Heat: Maintain a medium heat setting while cooking the besan chilla to ensure even cooking without burning the outer layer.
- Use a Well-Seasoned Pan: A well-seasoned cast iron pan or non-stick skillet works best for cooking chillas. Ensure the pan is adequately heated before pouring the batter.
- Drizzle Oil Around the Edges: Drizzle a little oil around the edges of the chilla while cooking to promote even browning and prevent sticking.
🥣 Storage Instructions
- Leftover cooked besan chilla (without stuffing) can be refrigerated in an airtight container for up to 1-2 days. Keep in mind that chilla may become dry upon storing.
- To reheat, simply place it on a tawa and cook until crisp, adding a little oil if needed to prevent further drying.
- Make Ahead: You can prepare the batter and stuffing ahead of time and store them separately in the refrigerator. When ready to eat, simply assemble and cook the chillas for a quick and convenient meal.
- If the refrigerated batter thickens, simply add some water to adjust the consistency before cooking.
- Chillas made from cold batter may not brown evenly. To ensure even browning, allow the batter to come to room temperature for about 20-30 minutes before making chilla.
Check Out Other Chilla Recipes
Which version of besan chilla recipe did you try? I’d love to hear about it! Leave a review in the comment section below.
Besan Chilla (With Paneer Stuffing)
US measuring cups are used (1 cup = 240 ml)
Ingredients
For The Batter:
- 1 ½ cups Besan (gram flour)
- ¼ cup Semolina (rava or sooji)
- ½ teaspoon Salt
- ¼ teaspoon Turmeric powder
- ⅛ teaspoon Hing (Asafoetida)
- ¼ cup Yogurt (curd or dahi)
- 1 ½ cup Water
For Stuffing:
- ½ cup Red onion, finely chopped
- ½ cup Bell peppers, finely chopped
- ½ cup Carrots, grated
- ¼ cup Cilantro or coriander leaves, finely chopped
- 2 Green chilies, finely chopped
- 200 grams Paneer, grated
- 1 ¼ teaspoon Salt
- ¼ teaspoon Black pepper powder
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Kasoori methi (Dried fenugreek leaves)
- 1 teaspoon Roasted cumin powder
- ½ teaspoon Amchur powder (dried mango powder)
- ½ cup Schezwan sauce, or chutney
- Oli, For cooking chilla
Instructions
Prepare The Batter:
- In a bowl, combine besan, semolina, salt, turmeric powder, and hing. Mix well.
- Add yogurt and water gradually, whisking continuously to create a smooth, lump-free batter.
- Cover the bowl and let the batter rest for 15 minutes while you prepare the stuffing.
Make The Paneer Stuffing:
- In a separate bowl, mix grated paneer with grated carrots, finely chopped onion, peppers, cilantro, and green chilies.
- Season the mixture with salt, pepper, red chili powder, kasoori methi, roasted cumin powder, and amchur powder. Combine everything thoroughly.
Prepare the Paneer Besan Chilla:
- Heat a cast iron pan over medium heat. Once hot, drizzle about a teaspoon of oil and spread it evenly with a paper towel to season the pan.
- Pour approximately 2 ladlefuls of batter into the center of the pan and spread it in a circular motion to form a thin pancake, similar to dosa.
- Drizzle some oil around the edges and center of the chilla and allow it to cook for a few seconds.
- When the surface of the chilla appears dry but is not fully cooked, spread approximately 1 tablespoon of Schezwan sauce evenly over the top.
- Spread the prepared paneer stuffing evenly on top of the chilla and lightly press it down with the back of a spoon to adhere.
- Cover the pan with a lid and cook for about a minute or until the bottom of the chilla is golden brown.
- Using a spatula, gently loosen the sides and bottom of the chilla and fold it in half, similar to a dosa.
Notes
Nutrition
Last Updated on February 21, 2024
Tastes better than egg based omelette. Thank You! Your recipes are so reliable and consistent
Very glad to know that you liked the recipes.