Besan Chilla are savory pancakes made with gram/chickpea flour and simple spices for a quick, delicious, and healthy breakfast or a light meal any time of day!
What is Chilla / Cheela?
Chilla (or Cheela) is a savory pancake. This version is made with Besan or gram flour (aka chickpea flour). The chickpea flour (or besan) adds a nutty taste to these pancakes, and the addition of spices like cumin, coriander, and turmeric, adds a lot of flavor to this simple dish!
Using chickpea flour (or besan) in these savory pancakes means they are gluten-free, vegan, and packed with protein for a really nutritious meal.
Recipes you’ll love
If you’re looking for more recipes for savory breakfast or a healthy snack, here are some of our favorites:
- Khaman Dhokla: Savory Gram Flour Cake
- Methi Thepla
- Masala Roti: Easy Soft & Spicy Flatbread
- Masala French Toast: Quick and Easy Indian Breakfast
How to make Besan Chilla?
This chilla recipe comes together really quickly and can be made any time of day, for a meal or snack!
This recipe makes 6 medium-sized, or 3 large besan chillas.
Besan Chilla Recipe and Cooking Method
Step #1: Mix the batter
Mix the chickpea or gram flour (besan) with water, and keep aside for at least 10 minutes or overnight.
Mom’s Pro-tip
Mix the besan and water, and leave it in the fridge overnight for a quick breakfast!
When you’re ready to make the chilla, add the ground spices (coriander powder, cumin powder, turmeric, red chili powder, and salt), and baking soda. Fold in green chilis and cilantro if using.
The batter is easily customizable and can adjust to your taste: you can leave out all or some of the spices, as well as the chili and cilantro if you prefer.
Mix the batter well until combined.
Step #2: Cook the Besan Chilla (Cheela)
Heat a cast iron pan or non-stick frying pan on medium heat.
Once hot, add a little oil, and ladle about 1/3 cup to a 1/2 cup of the batter.
Cook, covered until the underside is lightly golden.
Then flip and cook until the other side is cooked.
Remove from the pan to a plate, and repeat with the rest of the batter.
Enjoy this Besan Chilla fresh, as it doesn’t keep well! Any extra batter can be refrigerated for a few days.
How to serve Besan Chilla?
This Besan Chilla is best served fresh with chutney or hot sauce.
For a quick “chutney,” combine ketchup with your favorite hot sauce to make a quick sweet and spicy red chutney sauce! Another great chutney to pair with this Besan Chilla is Imli Chutney, a sweet and tangy tamarind and date sauce.
Besan Chilla can be served at breakfast or an afternoon snack with tea. It can also be a great addition to any meal!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Besan Chilla
Ingredients
- 1 cup Chickpea or Gram flour (Besan)
- 1 cup Water
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ¼ tsp Turmeric
- ¼ -1 tsp Red chilli powder tsp adjust to taste
- ¼ tsp Baking Soda
- 2 Green chilli, chopped optional
- 2 tbsp Cilantro, chopped optional
- 1 tsp Salt adjust to taste
- 3 tbsp Neutral Oil
Instructions
- Mix the chickpea or gram flour (besan) with water, and keep aside for at least 10 minutes, or overnight.
- When you're ready to make the chilla, add the ground spices (coriander powder, cumin powder, turmeric, red chili powder and salt), and baking soda. Fold in green chilis and cilantro if using. Mix the batter well until combined.
- Heat a frying pan medium heat (a non-stick or cast iron pan works best).
- Add a little oil, and scoop 1/3 to 1/2 cup of batter, depending on the size of the pan. Swirl the batter to cover the pan, and cook covered on medium heat for 2-3 minutes, or until chilla is golden brown. Flip and continue cooking, until the other side is cooked. Remove from pan, and repeat for the rest of the batter.
- Serve with red chilli sauce, ketchup or green chutney.