Besan Chilla Recipe
This is an excellent low-calorie, vegetarian, and gluten-free besan chilla recipe. Learn to make Indian besan cheela two ways.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: Indian
Servings: 6
Calories: 351kcal
Ingredients For Chilla Batter
- 1 Cup Gram Flour (Besan)
- ¼ Cup rice flour (chawal ka atta)
- 1 Cup Water (lukewarm)
- Salt to taste
- 1 Teaspoon ginger paste
- ½ Teaspoon turmeric powder
- ¼ Teaspoon asafoetida (hing)
- 1 Teaspoon red chili powder
- 1 Teaspoon cumin powder
Ingredients For Chilla Filling:
- ¼ Cup sweet corn
- ¼ Cup cabbage, shredded
- ¼ Cup finely chopped bell pepper
- ¼ Cup finely chopped onion
- 2 Tablespoon chopped fresh coriander
- Salt to taste
- 1 Teaspoon Chaat Masala
- 1 Teaspoon cumin powder
- ½ Teaspoon red chili powder
- ¼ Cup green chutney (see recipe)
- ¼ Cup tomato ketchup
- 1 Cup paneer (cottage cheese), grated
- ½ Cup grated cheese (parmesan or cheddar)
Other Ingredient:
- ¼ Cup ghee (clarified butter)
Prepare Besan Chilla Batter
In a mixing bowl combine rice and grame flour. Mix nicely. Add ¼ - ½ Cup lukewarm water at a time and whisk the batter. Keep whisking the batter till it is silky smooth, lump free, and of dropping consistency. Let it rest for 10 - 15 minutes at room temperature.
After resting time, add the seasoning, ¼ cup more water and again whisk the batter to combine all the ingredients. The chilla batter is ready.
Besan Chilla - Style 1
Heat a heavy bottom, thick pan over high heat. Once the hot fumes start coming from the pan, sprinkle water, let water evaporate, and wipe the excess water from the pan.
Take a ladle full of chilla batter and spread it like a dosa or thin crepe in the hot pan. Drizzle a teaspoon of ghee on the edges of the chilla. Let it cook. Do not flip.
Spread a teaspoon each of green chutney and tomato ketchup on the chilla. Add 2 tablespoons of filling, 2 tablespoon of grated paneer, and 1 tablespoon of grated cheese. Press the stuffing gently using a spatula.
Once the chilla is crisp, fold it into a half and serve immediatley.
Besan Chilla - Style 2
Once the chilla batter and filling are ready, combine them. Whisk the batter and add more water to get a spoon dropping smooth consistency.
Heat a heavy bottom, thick pan over high heat. Brush the pan with a teaspoon of ghee.
Take a ladle full of chilla batter and spread it on the pan like a pancake. It is slightly thick and uneven. Drizzle a teaspoon of ghee on chilla, cover it with a lid, and cook for 1 - 2 minutes over medium heat.
Remove the lid, flip the chilla, and cook from other side for 10 - 20 seconds. Serve Besan Chilla immediately with chutney and ketchup.
Batter: The chilla batter should be silky smooth, lump-free, and of thick spoon dropping consistency. I use 1 Cup of water to get the desired consistency. If the batter seems too thick add more water as gram flour absorbs a lot of water.
Resting: Let the batter rest for 10 - 15 minutes before making the chilla.
Pan: Try to use a thick, heavy bottom pan for making the chilla. Make sure the pan is hot before adding the batter.
Chilla Style 1: If you are making dosa-style chilla DO NOT grease the pan with oil. Sprinkle water and wipe it clean. No need to flip the chilla.
Chilla Style 2: After adding the vegetables if the batter seems too thick, add 1 - 2 tablespoons of water to get the spoon dropping consistency.
Calories: 351kcal | Carbohydrates: 24g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 335mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 766IU | Vitamin C: 12mg | Calcium: 272mg | Iron: 2mg