Besan Chilla is a delicious breakfast recipe of savory chickpea pancakes. This popular Indian dish is made from besan (chickpea flour) mixed with spices, water, and veggies. You will love this quick and easy recipe which also is protein packed, vegan and gluten free.
This is my childhood favorite Indian recipe. My mom often used to make these savory pancakes for weekend breakfasts. We also used to eat leftovers for after school snack.
Chickpea flour is a staple in many Indian and Middle Eastern cuisines and is high in protein, fiber, and iron, making it a nutritious and filling option for vegans and those with gluten sensitivities.
Additionally, the spices used in the batter can be customized to suit individual tastes and dietary restrictions, further increasing its versatility and appeal of these grain-free and dairy-free pancakes.
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Besan Chilla ( also spelled as Besan Cheela ) is also called Besan ka pudla in Northern India. Some restaurants serve it as vegetarian Omelet or tomato omelet in India.
The basic recipe for these masala besan cheela or savory pancake is super simple, inexpensive and quick to make. I am keeping the vegetable mix to just tomato and onions but you can also add carrots, beetroot, spinach, mushrooms, peppers and methi to make it more nutrients dense.
These Indian pancakes are great option for kids lunch box since you can eat it warm or cold. It also is wonderful way to sneak in the veggies for picky eaters.
Ingredients
Flour : I am using besan (garbanzo bean flour) which also is called gram flour, made with ground chana dal or split brown chickpeas. In USA, you get chickpea flour which is also called as garbanzo flour made with ground white chickpeas. Either of the flours can be used in making this recipe.
Rice Flour : I add couple tablespoons of rice flour to make these pancakes nice and fluffy. Rice flour helps to lighten up the batter and makes it crispy. If you just use Besan, your chillas might get dense.
Spices : Turmeric powder, red chili powder and garam masala add wonderful flavors to these pancakes. Cumin seeds and Ajwain seeds ( carom seeds) add nice earthy along with pinch of salt and black pepper.
Oil : Neutral cooking oil like avocado oil is best. You can also use oil spray if you prefer to minimize the calories.
Veggies : Chopped onion and tomatoes along with green chili pepper and curry and cilantro leaves ( optional) are my favorite. You can add finely grated carrots, beets cabbage, bell peppers as well.
Optional : You can add thinly sliced kale, chard or baby spinach, green onions or scallions, shredded coconut as well.
How To Make
In a large mixing bowl and add besan, rice flour, cumin seeds, turmeric powder, red chilli powder, garam masala and salt. ( Also add asafetida and carom seeds if using). Mix well. Add 1 cup of water and whisk well to make sure the batter is lump-free.
Add finely chopped onion, tomato, green chilli, and chopped cilantro ( coriander ) leaves. Mix everything well. Adjust and add the water if necessary. The batter should be easily pourable. Don’t make it too thick or too thin.
Heat a nonstick pan or cast iron skillet on medium-high heat and grease with little oil. Fill the batter in a ladle and spread it on the hot skillet in circular motion to make the round shape. Drizzle ½ teaspoon oil around the edges of the chilla.
Let the cheela cook on one side for about 2 minutes or till it gets deep golden brown. Using a flat spatula, flip the cheela and cook further for 2 minutes.
When both sides are crispy and golden brown, remove the chilla from pan. Serve it in the plate and enjoy !
Pro Tips
The texture and thickness of the Besan chilla largely depends upon the consistency of batter and how much water you add. The texture, however, is a personal preference.
Typically besan cheela has a consistency that is in between thick pancakes and thin crapes. So adjust the water accordingly.
I prefer to use non stick skillet or seasoned cast iron skillet to make this recipe. Either works well but if you are worried about batter sticking to the pan, use non stick skillet and do not make the batter too thin and runny.
Serving Suggestions
These chillas are typically paired with bunch of different dip and condiments. Try it with Tahini, spicy green Mint Cilantro Chutney , Tomato Chutney or sweet Date Tamarind Chutney , or with pickles like Sweet Lemon Pickle or spicy Carrot Ginger Pickle.
You can smoother some butter on top and enjoy it along with cup of warm Chai -Indian Spiced Tea for a blissful meal.
Our Favorite Indian Breakfast Recipes
For a scrumptious and satisfying Indian Vegetarian Breakfast, try these easy recipes.
Storage
One of the great things about chickpea flour pancakes is that they can be made in advance and reheated for a quick and convenient breakfast. Simply prepare the batter, pour it into a preheated pan, and let it cook until set.
Then, wrap the pancake in foil and store it in the refrigerator. When you’re ready to eat, simply unwrap and reheat it in the microwave or on the stove.
Recipe FAQs
No. They are slightly different. Besan which also is called gram flour, is made with ground chana dal or split brown chickpeas. In USA, you get chickpea flour which is also called as garbanzo flour made with ground white chickpeas.
Yes. This recipe of besan chilla or Savory chickpea pancake is suitable for vegan and gluten free diets.
Yes. Besan or gram flour, is a versatile and nutritious ingredient. Chickpea flour is high in protein, fiber, and a variety of essential vitamins and minerals. It is also low in fat and calories, making it a great option for those watching their weight.
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Besan Chilla – Savory Chickpea Pancakes
Ingredients
- 1 ¾ cups Gram Flour Besan
- ¼ cup Rice flour
- ½ teaspoon cumin seeds
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red chilli powder
- ¼ cup Onion finely chopped
- ¼ cup Tomato finely chopped
- 1 Tablespoon Fresh cilantro finely chopped
- 1 Green Chilli finely chopped
- 1 cup Water adjust and add more as required
- 1 teaspoon Salt per taste
- ¼ cup oil or oil spray
Optional herbs and spices
- ½ teaspoon garam masala
- 1 teaspoon Ginger minced
- ½ teaspoon Carom Seeds (Ajwain ) – optional
- 1 pinch Asafoetida ( Hing ) optional
- 2-3 fresh curry leaves finely chopped
- ⅛ teaspoon black salt
Instructions
- In a large mixing bowl and add besan, rice flour, cumin seeds, turmeric powder, red chilli powder, garam masala and salt. ( Also add asafetida and carom seeds if using). Mix well. Add 1 cup of water and whisk well to make sure the batter is lump-free.
- Add finely chopped onion, tomato, green chilli, and chopped cilantro ( coriander ) leaves. Mix everything well. Adjust and add the water if necessary. The batter should be easily pourable. Don't make it too thick or too thin.
- Heat a nonstick pan or cast iron skillet and grease with little oil. Fill the batter in a ladle and spread it on the hot skillet in circular motion to make the round shape. Drizzle ½ teaspoon oil around the edges of the chilla.
- Let the cheela cook on one side for about 2 minutes or till it gets deep golden brown. Using a flat spatula, flip the cheela and cook further for 2 minutes.
- When both sides are crispy and golden brown, remove the chilla from pan. Serve it in the plate and enjoy !
Notes
Nutrition
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