Besan Chilla Recipe (Besan ka Cheela)
User Reviews
4.9
Besan Chilla Recipe (Besan ka Cheela)
Description
This recipe combines besan (gram flour) with fresh vegetables like onions and tomatoes, aromatics such as ginger and green chilies, and warming spices including turmeric, carom seeds, and red chili powder. After mixing the ingredients with water to a smooth, flowing batter consistency, the chilla is cooked gently on a hot pan with a little oil to prevent sticking and to promote even cooking.
The low-to-medium heat allows the batter to set on top without breaking, ensuring a soft center with lightly crisped edges. The spice blend provides a subtle heat and the carom seeds add a distinctive aroma. Vegetables can be customized, and grinding or finely chopping them helps keep the batter coherent and cook evenly.
Besan Chilla functions well as a savory breakfast, snack, or light meal and can be served with chutneys or yogurt for dipping.
Using fresh besan is important for good taste and texture. For variation, baking soda or powder can be added to achieve a softer, fluffier texture akin to an omelette. Spice levels can be adjusted for children or preferences.
Ingredients
- 1 cup besan (gram flour) - 100 grams
- ¼ cup onion or 1 small onion, finely chopped
- ¼ cup tomato or 1 small tomato, finely chopped
- ¼ cup Coriander leaves cilantro, chopped
- ½ to ⅔ teaspoon green chilies or serrano pepper, finely chopped
- ½ teaspoon ginger or ½ inch peeled ginger, finely chopped
- ½ teaspoon carom seeds (ajwain)
- 2 to 3 pinches turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder or cayenne pepper
- ½ to ⅔ cup water or add as required
- salt as required
- neutral cooking oil as required, generic cooking oil
Instructions
Making chilla batter
- Take the gram flour in a mixing bowl.
- Add the onions, tomatoes, ginger, green chillies ground spices, carom seeds, coriander leaves and salt.
- First add ½ cup water and with a wired whisk begin to mix.
- If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
- Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
Cooking besan chilla
- Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
- Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
- Gently with the back of the ladle, begin to spread the batter.
- Spread lightly and gently so that the cheela does not break.
- On a low flame cook the chilla till the top begins to look cooked.
- Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
- Continue to cook till the base gets light golden.
- Flip and now cook the other side.
- Cook this side until you see golden spots on the besan chilla.
- Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
Serving suggestions
- Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
- We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
Storage
- Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
- If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
- Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.
Notes
- Finely chop or grate vegetables to ensure even cooking and batter consistency.
- Use fresh, good-quality besan to avoid bitterness and clumping.
- Adjust spices to taste; omit chilies for a milder chilla suitable for kids.
- For a softer texture, a pinch of baking soda or ¼ teaspoon baking powder can be added.
- Scaling up the recipe is straightforward for larger batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6besan chilla
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 210mg | 9% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 122IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 2mg | 2% |
| Vitamin E | 2mg | |
| Vitamin K | 3µg | |
| Calcium | 5mg | 1% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 4mg | 22% |
| Magnesium | 3mg | 1% |
| Phosphorus | 5mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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