Besan chilla or besan ka cheela is a delicious and healthy, protein-rich breakfast made with gram flour(besan), onion, tomato and with few aromatic spices and herbs.
What is besan chilla?
Besan is a Hindu word for gram flour and chilla is a pancake made with gram flour and with other flours like lentils, millet and cream of wheat.
Chilla or cheela is a famous street food across the North Indian States. If you like Indian snacks, you'll love Spinach Pakora, Aloo Tikki and besan pakora
Why you’ll love this eggless omelette recipe
- It's gluten-free, vegan and nut free
- They are delicious and high-protein breakfast
- Best for Weight loss as it will keep you full
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Ingredients
Here's a list of ingredients you'll need to make this besan cheela
Vegetables: Onion, tomato, green chillies and grated ginger are used
Flour: regular besan (gram flour)
Spices: red chilli powder, turmeric powder and salt
Carom seeds: Also known as ajwain seeds commonly used along with the besan flour, which is good for digestion and brings a nice aroma to the chilla
Herbs: Handful of coriander leaves
For the details of the exact quantities of each ingredient, check the recipe card below
Instructions
How to make besan chilla recipe with step by step
In a mixing bowl add besan, red chilli powder, turmeric powder, green chillies, grated ginger and carom seeds
Now add water slowly and mix well using a whisk or spoon into a smooth and lump-free batter
adjust the water according to the flour consistency)
The batter should be thick but in pouring consistency
Add chopped onion, tomato, and coriander leaves and mix well.
Heat a tawa or griddle on medium heat. If you use a non-stick pan, grease a few drops of oil.
When the pan is hot enough, pour one ladle full of besan batter into the centre and spread evenly.
Adjust the heat to medium to low and drizzle ½ teaspoon of oil
Then within a few minutes, you will the edges begin to leave the pan
Carefully flip the pancakes to the other side and press with a spatula for evenly cooking
When you see the golden-brown spots on the chilla, remove it to a plate
Serve hot besan ka chilla with pickle or coriander chutney, tomato ketchup
Substitutions and Variations
You can use replace carom seeds with cumin seeds if you don't have or omit them completely
Veggies: You can add your favourite veggies like grated carrots, spinach and mushrooms (chopped into small pieces)
Serving and Storage Suggestions
You can serve this savoury pancake as a breakfast or evening snack with green chutney and tomato chutney
These besan chillis are best served when they are hot, they will become dense as they cool down.
Fridge: Cool the cooked pancakes completely, store them in an air-tight box, and store them in the fridge. They stay good for 2-3 days.
Reheat: Reheat them in the microwave for 1 minute. You can also reheat them on a tawa on low flame
Top tip
Always check the besan flour before using it. Because it goes quickly bitter if not stored properly
Cook the cheela thoroughly, otherwise the stomach will be upset. That's why the batter should be in pouring consistency and spread as thin as possible
If you’re making this cheela for smaller children, I’d recommend skipping out the green chillies and red chilli powder.
FAQ
No, besan and chickpea flour are not the same. Besan(gram flour) is made from split chana dal and chickpea flour or garbanzo flour is made from white chickpeas
Yes, besan chilla is made with gram flour which is rich in protein and nutrients
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Related
Looking for other recipes like this? Try these:
📖 Recipe
Besan Chilla ( Vegan Omelette Recipe)
Ingredients
- 1 cup besan gram flour
- 1 teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- 2 Green chillies finely chopped
- 1 teaspoon Ginger chopped
- 1 Onion small chopped
- 1 Tomato medium chopped
- 1 teaspoon ajwain seeds carom seeds
- Salt to taste
- 2 tablespoon Oil
- A handful of coriander leaves
Instructions
- In a mixing bowl add besan, red chili powder, turmeric powder, green chilies, ginger1 cup besan, 1 teaspoon Red chilli powder, ½ teaspoon Turmeric powder, 2 Green chillies, 1 teaspoon Ginger
- Add carom seeds by crushing them in between your palms and salt to the flour and combine well1 teaspoon ajwain seeds, Salt to taste
- Now add water slowly and mix well using a whisk or spoon into a smooth and lump-free batter (here for 1 cup of flour I used ¾ cup water, but adjust the water according to the flour consistency)
- The batter should be thick but in pouring consistency
- Add chopped onion, tomato, and coriander leaves and mix well.1 Onion small, 1 Tomato medium chopped, A handful of coriander leaves
- Heat a tawa or griddle on medium heat. If you are using a non-stick pan, grease a few drops of oil.
- When the pan is hot enough, pour one ladle full of batter into the centre and spread evenly.
- Adjust the heat to medium to low and drizzle ½ teaspoon of oil
- Then within a few minutes, you will the edges begin to leave the pan
- Carefully flip the pancakes to the other side and press with a spatula for evenly cooking (check the video)
- When you see the golden-brown spots on the chilla, remove it to a plate
- Continue the process with the remaining batter
- Serve hot besan ka chilla with pickle or green chutney, tomato ketchup
Video
Notes
- Always check the besan flour before using it. Because it goes quickly bitter if not stored properly
- Cook the cheela thoroughly, otherwise the stomach will be upset. That's why the batter should be in pouring consistency and spread as thin as possible
- If you’re making this besan cheela for smaller children, I’d recommend skipping out the green chillies and red chilli powder.
Nutrition
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