Besan chilla recipe yummy and tasty






Besan Chilla Recipe (Savory Gram Flour Pancake)

Ingredients
(for about 4–5 chillas)

1 cup besan (gram flour)
½ cup finely chopped onions
½ cup finely chopped tomatoes
1–2 green chilies, finely chopped
2 tbsp finely chopped coriander leaves
½ tsp turmeric powder
½ tsp red chili powder (optional)
1 tsp cumin seeds
¼ tsp asafoetida (hing) – optional but recommended
Salt to taste
¾ to 1 cup water (adjust for batter consistency)
Oil or ghee for cooking

Optional add‑ins:
Grated carrots, spinach, bell peppers, paneer, or spices like garam masala.


Method

Prepare the batter
In a mixing bowl, add besan, turmeric, red chili powder, cumin seeds, asafoetida, and salt.
Gradually add water while whisking to avoid lumps.
Aim for a smooth, pourable batter (like pancake batter).

Add vegetables
Stir in chopped onions, tomatoes, green chilies, and coriander leaves.
Mix well. Let the batter rest for 10–15 minutes (this helps the flour absorb water and improves texture).

Cook the chilla
Heat a non‑stick or cast‑iron skillet/pan on medium heat. Lightly grease with oil.
Pour a ladleful of batter in the center and quickly spread it into a thin, round pancake (about 6–7 inches diameter).
Drizzle a few drops of oil around the edges and on top.

Flip and cook
Cook for 2–3 minutes until the edges lift and the bottom is golden brown.
Flip carefully and cook the other side for 1–2 minutes until crisp spots appear.

Serve hot
Remove from pan and serve immediately with green chutney, tomato ketchup, or yogurt.


Tips for Perfect Chilla
Batter consistency is key — too thick makes chewy chilla, too thin makes it fragile.
Keep the pan on medium heat; too hot will burn it before cooking through.
For extra crispiness, spread the batter thin and use a bit more oil/ghee.
You can make it plain (without veggies) or customize with grated vegetables, cheese, or leftover cooked veggies.


Would you like variations (like adding spinach, paneer, or making it protein‑rich), or tips for storing/reheating?

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