Chilla or cheela is the Indian version of a savory pancake. Because of its colour and texture, it is popularly known as vegetarian omelette. There are many variations of preparing chilla recipe. I have tried this recipe by adding more vegetables like carrot, beetroot, tomato but I personally liked this as I have shared and it is made once in a week for breakfast in our home. It can be eaten in the evening or late at night for a small appetite. Besan Chilla can be relished with any Chutney of your choice or tomato ketchup and even kids like it with butter also.
Finally, you can also checkout my other Breakfast Recipes collection which includes more healthy recipes like
Sprouted Moong Dal Dosa Recipe,
Corn meal Veggies Paratha Recipe,
Sprouted Moong Dal Paratha Recipe,
Instructions for how to make Besan Chilla:
- Firstly, take 1 cup gram flour in a bowl and add ¼ tsp Turmeric Powder / Haldi, ¼ tsp Carom Seeds/ Ajwain, ¼ tsp Cumin Seeds/ Jeera, ½ tsp Red Chili Powder or Ground Black Pepper and Salt to taste.
- Next, add finely chopped veggies- 1 Onion, ¼ Capsicum/ Green Bell Pepper, 2 tbsp Fresh Coriander Leaves, 1 Green Chili and ½ inch Ginger
Grated or finely chopped. - Add half a cup of water to the besan cheela mixture. Then wuth the help of a wired whisk, combine all of the ingredients well. Add an additional 2- 3 tablespoons of water, depending on the quality and texture of the besan to get a flowing consistency batter. Make sure the batter should be lump-free.
- Next, pour a ladleful of batter onto a hot tawa and gently use the back of the ladle to spread the batter.
- Continue to cook the chilla on a low to medium flame until the top begins to look cooked or you start seeing some air-pockets. Then pour a tsp of oil/ ghee over chilla.
- Flip the chilla and cook both sides evenly.
- Continue cooking until you see golden spots on the besan chilla. You can flip the chilla once or twice for even cooking.
- Besan Cheela is ready to serve. Enjoy Gram Flour Pancakes with Mint Coriander Chutney or Tamarind Chutney or Tomato Ketchup.
1. Firstly, take 1 cup gram flour in a bowl and add ¼ tsp Turmeric Powder / Haldi, ¼ tsp Carom Seeds/ Ajwain, ¼ tsp Cumin Seeds/ Jeera, ½ tsp Red Chili Powder or Ground Black Pepper and Salt to taste.
2. Next, add finely chopped veggies- 1 Onion, ¼ Capsicum/ Green Bell Pepper, 2 tbsp Fresh Coriander Leaves, 1 Green Chili and ½ inch Ginger
Grated or finely chopped. It’s important to make sure all of these ingredients are FINELY chopped, otherwise, it becomes difficult to spread the chilla in the pan.
3. Add half a cup of water to the besan cheela mixture. Then wuth the help of a wired whisk, combine all of the ingredients well. Add an additional 2- 3 tablespoons of water, depending on the quality and texture of the besan to get a flowing consistency batter. Make sure the batter should be lump-free.
4. Next, pour a ladleful of batter onto a hot tawa and gently use the back of the ladle to spread the batter. Make sure you are spreading the batter gently so that the chilla does not break.
5. Continue to cook the chilla on a low to medium flame until the top begins to look cooked or you start seeing some air-pockets. Then pour a tsp of oil/ ghee over chilla.
6. Flip the chilla and cook both sides evenly.
7. Continue cooking until you see golden spots on the besan chilla. You can flip the chilla once or twice for even cooking.
8. Besan Cheela is ready to serve. Enjoy Gram Flour Pancakes with Green Chutney or Tamarind Chutney or Tomato Ketchup.
Tips:
- Adjust the batter consistency depending on the thickness of chilla as per your preference.
- Water quantity also depends on the besan also. Coarsely ground besan will need more water than finely ground besan.
- Make sure batter should be lump-free.
- I have added basic veggies only, you can add in vegetables of your choice to make it more nutritious.
- I have used a tawa (flat, round-shaped pan) to cook besan cheela, but you can also use any frying pan or a cast iron skillet or a non-stick pan.
- Cook besan chilla on both sides till they it gets golden brown spots.
- Besan Chilla tastes great ,when served hot and crisp as soon as they are made.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup gram flour in a bowl and add ¼ tsp Turmeric Powder / Haldi, ¼ tsp Carom Seeds/ Ajwain, ¼ tsp Cumin Seeds/ Jeera, ½ tsp Red Chili Powder or Ground Black Pepper and Salt to taste.
2. Next, add finely chopped veggies- 1 Onion, ¼ Capsicum/ Green Bell Pepper, 2 tbsp Fresh Coriander Leaves, 1 Green Chili and ½ inch Ginger
Grated or finely chopped. It’s important to make sure all of these ingredients are FINELY chopped, otherwise, it becomes difficult to spread the chilla in the pan.
3. Add half a cup of water to the besan cheela mixture. Then wuth the help of a wired whisk, combine all of the ingredients well. Add an additional 2- 3 tablespoons of water, depending on the quality and texture of the besan to get a flowing consistency batter. Make sure the batter should be lump-free.
4. Next, pour a ladleful of batter onto a hot tawa and gently use the back of the ladle to spread the batter. Make sure you are spreading the batter gently so that the chilla does not break.
5. Continue to cook the chilla on a low to medium flame until the top begins to look cooked or you start seeing some air-pockets. Then pour a tsp of oil/ ghee over chilla.
6. Flip the chilla and cook both sides evenly.
7. Continue cooking until you see golden spots on the besan chilla. You can flip the chilla once or twice for even cooking.
8. Besan Cheela is ready to serve. Enjoy Gram Flour Pancakes with Green Chutney or Tamarind Chutney or Tomato Ketchup.
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