Besan Chilla Recipe

It’s funny how some of the simplest recipes become family favorites, isn’t it? For us, Besan Chilla has been one of those unassuming heroes. Initially, I was looking for a quick and healthy breakfast option, something beyond the usual toast and cereal. I stumbled upon the Besan Chilla recipe online, and honestly, it seemed almost too simple to be exciting. But, on a whim, I decided to give it a try. The first attempt was… well, let’s just say it was a learning experience. The chillas were a bit thick, and the seasoning was off. But the family, surprisingly, gobbled them up! That’s when I knew there was potential. Over the next few weeks, I tweaked the recipe – thinning the batter, experimenting with different spices, and adding finely chopped veggies. And then, it happened. I cracked the code! The Besan Chillas became perfectly thin, golden brown, and bursting with flavor. Now, they are a regular feature on our breakfast table, especially on busy mornings. Even my picky eater, who usually turns his nose up at anything ‘healthy,’ devours them with gusto. It’s become our go-to ‘feel-good’ food – light yet satisfying, healthy yet delicious. This recipe isn’t just about making food; it’s about creating those simple, joyful moments around the breakfast table, fueled by a plate of warm, flavorful Besan Chillas. And I’m excited to share my perfected recipe with you, hoping it becomes a beloved part of your family meals too!

Ingredients for the Perfect Besan Chilla

To create the perfect Besan Chilla, you’ll need a handful of simple, readily available ingredients. Each component plays a vital role in the texture, flavor, and nutritional profile of this delightful Indian pancake. Let’s break down what you’ll need:

• Besan (Gram Flour): The star of the show! Besan, also known as gram flour or chickpea flour, is the foundation of our chilla batter. It’s naturally gluten-free, packed with protein, and lends a lovely nutty flavor and binding quality to the chillas. Opt for finely ground besan for a smooth batter.
• Water: The liquid component that brings the batter together. Water helps to achieve the desired consistency – thin enough for spreading but not too watery that it becomes difficult to handle. You can adjust the amount of water to reach your preferred batter thickness.
• Onion (Finely Chopped): Adds a subtle sweetness and a bit of crunch to the chillas. Finely chopped onions ensure they cook through evenly and distribute flavor throughout. Red or white onions both work well.
• Green Chilies (Finely Chopped): For a touch of heat and zest. Green chilies add a pleasant kick that complements the mildness of the besan. Adjust the quantity based on your spice preference – you can even omit them entirely if you prefer a milder flavor.
• Ginger (Grated or Finely Chopped): Ginger brings warmth and a slightly pungent, aromatic note. It also aids digestion and adds a layer of complexity to the overall flavor profile. Freshly grated or finely chopped ginger is recommended for the best taste.
• Cilantro (Fresh, Finely Chopped): Also known as coriander, cilantro provides a fresh, herbaceous aroma and a vibrant green color to the chillas. It brightens up the flavor and adds a final flourish.
• Spices (Turmeric Powder, Red Chili Powder, Cumin Powder, Asafoetida (Hing)): This blend of spices is crucial for flavor!
  • Turmeric Powder: Offers a warm, earthy flavor and a beautiful golden hue. It’s also known for its anti-inflammatory properties.
  • Red Chili Powder: Adds heat and color. Use Kashmiri red chili powder for a vibrant color with milder heat, or regular red chili powder for a spicier kick.
  • Cumin Powder: Provides a warm, earthy, and slightly bitter flavor that is characteristic of many Indian dishes.
  • Asafoetida (Hing): A pungent resin that aids digestion and adds a unique savory depth. Use it sparingly, as a little goes a long way. It’s optional but highly recommended for authentic flavor, especially if you have digestive sensitivities to legumes.
• Salt: Essential for seasoning and enhancing the flavors of all the other ingredients. Use regular table salt or sea salt to taste.
• Oil or Ghee: For cooking the chillas. You can use any cooking oil like vegetable oil, canola oil, or peanut oil. Ghee (clarified butter) adds a rich, nutty flavor and is a traditional choice for Indian cooking.

These simple ingredients, when combined correctly, transform into a delicious and nutritious Besan Chilla. Having quality ingredients ready at hand will make the preparation process smooth and enjoyable.

Step-by-Step Instructions to Make Delicious Besan Chilla

Making Besan Chilla is a straightforward process, but following these step-by-step instructions will ensure you get perfect, flavorful chillas every time. Let’s get cooking!

Step 1: Prepare the Batter

1. Combine Dry Ingredients: In a medium-sized mixing bowl, add the besan (gram flour), turmeric powder, red chili powder, cumin powder, asafoetida (hing), and salt. Whisk these dry ingredients together thoroughly. This helps to distribute the spices evenly throughout the batter and prevents any clumps of spices.
2. Gradually Add Water: Start adding water, little by little, to the dry ingredients. Whisk continuously as you add water to prevent lumps from forming. The key is to add water gradually and whisk until you achieve a smooth, lump-free batter. The batter should have a medium-thin consistency, similar to that of pancake batter or slightly thinner. It should be pourable but not too watery.
3. Add Vegetables and Aromatics: Once you have a smooth batter, add the finely chopped onions, green chilies, grated ginger, and chopped cilantro. Mix everything well to incorporate the vegetables and aromatics evenly into the batter.
4. Rest the Batter (Optional but Recommended): Cover the bowl and let the batter rest for at least 15-20 minutes. This resting time allows the besan to fully absorb the water, resulting in a smoother batter and softer chillas. It also helps the flavors to meld together. If you’re short on time, you can skip this step, but resting does improve the texture.

Step 2: Cooking the Besan Chillas

1. Heat the Tawa or Pan: Place a flat tawa (griddle) or a non-stick pan over medium heat. Allow it to heat up properly. The pan should be hot enough so that the batter sizzles gently when poured, but not so hot that it burns immediately.
2. Grease the Tawa: Once the tawa is hot, lightly grease it with oil or ghee. You can use a pastry brush, a paper towel dipped in oil, or even a sliced onion half to spread the oil evenly across the surface. Keep the greasing light to prevent the chillas from becoming oily.
3. Pour the Batter: Take a ladleful of batter and pour it onto the hot, greased tawa. Immediately use the back of the ladle or a small bowl to gently spread the batter in a circular motion, starting from the center and moving outwards. Aim for a thin, even circle, like a thin pancake or crepe. Don’t make it too thick, as thin chillas cook faster and are more enjoyable.
4. Cook on Medium Heat: Cook the chilla on medium heat. Initially, let it cook for about 1-2 minutes, or until the bottom starts to turn golden brown and the edges begin to lift slightly from the tawa. You’ll notice the color changing and the batter firming up.
5. Flip and Cook the Other Side: Once the bottom side is cooked and golden brown, carefully flip the chilla using a spatula. Drizzle a few drops of oil or ghee around the edges and on top of the flipped side.
6. Cook Until Golden Brown: Cook the other side for another 1-2 minutes, or until it also turns golden brown and is cooked through. Press gently with the spatula to ensure even cooking. The chilla should be cooked until it’s nicely browned and slightly crisp on the edges.
7. Repeat: Remove the cooked chilla from the tawa and place it on a plate. Repeat the process with the remaining batter, greasing the tawa lightly before pouring each chilla. Stack the cooked chillas on top of each other or keep them warm in a covered container until ready to serve.

Step 3: Serve Hot

Besan Chillas are best enjoyed hot and fresh off the tawa. Serve them immediately with your favorite accompaniments (check out the “How to Serve” section below for ideas!).

With these detailed instructions, you’ll be able to make delicious and perfectly cooked Besan Chillas every time. Don’t be discouraged if your first few attempts aren’t perfect – practice makes perfect! Enjoy the process and the delicious results.

Besan Chilla Nutrition Facts

Besan Chilla is not only delicious but also a nutritious breakfast or snack option. Here’s a breakdown of the approximate nutrition facts per serving (per chilla), keeping in mind that these values can vary slightly depending on the exact ingredients and portion sizes used.

• Servings: This recipe typically yields approximately 8-10 chillas, depending on the size you make them. Nutritional information is generally calculated per chilla.
• Calories per Serving (per Chilla): Approximately 80-120 calories. The calorie count can vary based on the size of the chilla and the amount of oil used for cooking. Besan itself is relatively low in calories, and the added vegetables further contribute to its healthiness.
• Protein: Around 4-6 grams per serving. Besan is a good source of plant-based protein, which is essential for muscle building, repair, and overall satiety. Including Besan Chilla in your diet can contribute to your daily protein intake.
• Fiber: Approximately 2-3 grams per serving. Gram flour is rich in dietary fiber, which is beneficial for digestion, regulating blood sugar levels, and promoting feelings of fullness. Fiber is crucial for maintaining a healthy gut and preventing constipation.
• Iron: Provides a decent amount of iron, contributing to your daily iron needs. Iron is essential for carrying oxygen in the blood and preventing anemia. Including Besan Chilla can be a good way to boost iron intake, especially for vegetarians.
• Carbohydrates: Around 10-15 grams per serving, primarily complex carbohydrates from gram flour. Complex carbs provide sustained energy release, unlike simple carbs that cause rapid blood sugar spikes.
• Healthy Fats: Low in fat, with approximately 2-4 grams per serving, mainly from the small amount of oil used for cooking. The fats are primarily unsaturated fats, which are considered healthier fats.

Important Note: These are estimated values and can vary. For precise nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities used in your recipe. However, generally, Besan Chilla is a good source of protein, fiber, and iron, making it a healthy and satisfying meal option. It’s also naturally gluten-free and can be a good choice for those with gluten sensitivities.

Preparation Time for Besan Chilla

The beauty of Besan Chilla lies not just in its taste and health benefits, but also in its quick preparation time. This makes it an ideal choice for busy mornings, quick lunches, or a light dinner.

• Prep Time: Approximately 10-15 minutes. This includes the time taken to gather and measure the ingredients, chop the vegetables (onions, green chilies, ginger, cilantro), and mix the batter. If you are well-organized and have your ingredients readily available, you can even reduce the prep time to under 10 minutes.
• Cook Time: Approximately 15-20 minutes. This is the time taken to cook each chilla on the tawa or pan. Each chilla takes about 2-4 minutes to cook on both sides, depending on the heat and thickness. The total cook time will vary depending on the number of chillas you are making and how quickly you can cook them in batches.
• Total Time: Around 25-35 minutes. From start to finish, including preparation and cooking, you can have a plate of delicious Besan Chillas ready in under 35 minutes. This quick turnaround time makes it a fantastic option for those days when you need a healthy and satisfying meal without spending hours in the kitchen.

The simplicity and speed of preparation are significant advantages of Besan Chilla. It’s a recipe that fits perfectly into a fast-paced lifestyle, offering a nutritious and flavorful meal without compromising on time. You can even prepare the batter in advance and store it in the refrigerator for a few hours (or even overnight) to further speed up the process when you are ready to cook. Just give it a good stir before making the chillas.

How to Serve Besan Chilla

Besan Chilla is versatile and can be enjoyed in various ways. Here are some delicious serving suggestions to elevate your Besan Chilla experience:

• With Dips and Chutneys:
  • Green Chutney (Cilantro-Mint Chutney): A classic pairing! The fresh, tangy, and spicy green chutney complements the savory chilla perfectly.
  • Tomato Ketchup: A simple and kid-friendly option. Ketchup’s sweetness and tanginess provide a familiar flavor contrast.
  • Tamarind Chutney (Imli Chutney): The sweet and sour tamarind chutney offers a delightful flavor combination with the savory chilla.
  • Garlic Chutney: For those who love garlic, a spicy garlic chutney adds an extra layer of flavor and heat.
  • Yogurt (Plain or Flavored): Cool and creamy yogurt provides a soothing contrast to the warm and slightly spicy chilla. You can add a pinch of salt, cumin powder, or even chopped cucumber to plain yogurt for extra flavor.
• As a Wrap or Roll:
  • Stuff with Vegetables: Make it a healthy and filling meal by stuffing the chilla with sautéed vegetables like potatoes, peas, carrots, bell peppers, or paneer (Indian cheese).
  • Paneer Bhurji Filling: Crumbled paneer cooked with onions, tomatoes, and spices makes a protein-rich and flavorful filling.
  • Egg Bhurji Filling: Scrambled eggs with onions, tomatoes, and spices are another excellent protein-packed filling.
  • Chicken or Mutton Keema Filling: For non-vegetarians, spiced minced chicken or mutton keema can be a delicious and hearty filling.
• As a Side Dish:
  • Serve with Sambar and Coconut Chutney: For a South Indian inspired breakfast or brunch.
  • Pair with Vegetable Curry: Besan Chilla can be served as a bread alternative alongside a vegetable curry like aloo gobi (potato and cauliflower curry) or chana masala (chickpea curry).
  • Serve with Dal Makhani: For a richer and more indulgent meal, serve Besan Chilla with creamy Dal Makhani (black lentil and butter curry).
• Toppings and Garnishes:
  • Sprinkle with Chaat Masala: A sprinkle of chaat masala adds a tangy and spicy zing.
  • Grate Cheese on Top: For a cheesy twist, grate some cheese (like cheddar or mozzarella) on top of the hot chilla.
  • Add a Dollop of Butter or Ghee: A small dollop of butter or ghee enhances the flavor and richness.
  • Garnish with Extra Cilantro: Fresh cilantro adds a vibrant touch and fresh flavor.
• For Kids:
  • Make Animal Shapes: Get creative and pour the batter into fun animal shapes for kids.
  • Serve with Sweet Dips: Offer sweet dips like honey or maple syrup for kids who prefer a sweeter taste.
  • Cheese Chilla: Add grated cheese to the batter or sprinkle cheese on top while cooking to make it more appealing to children.

Besan Chilla’s mild flavor makes it a versatile base that pairs well with a wide range of accompaniments. Experiment with different dips, fillings, and toppings to find your favorite combinations and enjoy this delicious and healthy dish in countless ways!

Additional Tips for Making the Best Besan Chilla

To consistently make perfect and delicious Besan Chillas, here are 8 additional tips that can elevate your recipe and technique:

1. Sieve the Besan: Always sieve the besan (gram flour) before mixing the batter. This is crucial to remove any lumps and ensure a smooth, lump-free batter. Sieving results in a finer texture and prevents any unpleasant grainy bits in your chillas.
2. Batter Consistency is Key: The consistency of the batter is paramount. Aim for a medium-thin, pourable consistency, similar to pancake batter or slightly thinner. If the batter is too thick, the chillas will be thick and doughy. If it’s too thin, they might break while spreading or flipping. Adjust the water quantity gradually to achieve the perfect consistency.
3. Don’t Overmix the Batter: Once you have achieved a smooth batter, avoid overmixing. Overmixing can develop gluten (even in gluten-free flours to some extent) and make the chillas tough. Mix just until the ingredients are combined and the batter is smooth.
4. Resting the Batter Enhances Texture: Allowing the batter to rest for at least 15-20 minutes (or even up to an hour) is highly recommended. Resting hydrates the besan particles fully, resulting in softer and more pliable chillas. It also helps the flavors to meld together.
5. Hot Tawa is Important: Ensure the tawa or pan is adequately heated before pouring the batter. A moderately hot tawa is ideal. If the tawa is not hot enough, the chillas will stick. If it’s too hot, they might burn quickly. Test the heat by sprinkling a drop of water on the tawa – it should sizzle and evaporate quickly.
6. Spread the Batter Evenly and Thinly: When pouring the batter, spread it quickly and evenly in a circular motion to create thin chillas. Thin chillas cook faster, become crispier on the edges, and are generally more enjoyable than thick ones. Use the back of a ladle or a small bowl to spread the batter efficiently.
7. Cook on Medium Heat: Cook the chillas on medium heat. Cooking on high heat can cause them to burn on the outside while remaining uncooked inside. Medium heat allows them to cook through evenly and develop a golden brown color.
8. Use Oil or Ghee Sparingly: Lightly grease the tawa before making each chilla to prevent sticking. Use oil or ghee sparingly. Too much oil can make the chillas greasy. A light brushing or a few drops are usually sufficient. Ghee adds a richer flavor, while oil is a lighter option.

By following these additional tips, you can fine-tune your Besan Chilla making skills and consistently create perfect, flavorful, and healthy chillas that everyone will love. Experiment and find what works best for you and your taste preferences.

Frequently Asked Questions (FAQ) about Besan Chilla

Here are 8 frequently asked questions about Besan Chilla, along with their answers, to help you understand the recipe better and troubleshoot any issues you might encounter:

Q1: Can I make Besan Chilla without onions?

A: Yes, absolutely! If you don’t like onions or are avoiding them for any reason, you can easily make Besan Chilla without onions. Simply omit them from the recipe. You can add other vegetables like finely chopped bell peppers, carrots, or spinach instead, or just keep it plain with spices and herbs. The base flavor will still be delicious.

Q2: Is Besan Chilla gluten-free?

A: Yes, Besan Chilla is naturally gluten-free. Besan, or gram flour, is made from chickpeas and does not contain gluten. This makes Besan Chilla a great option for people with gluten sensitivities or celiac disease. However, always ensure that your besan is certified gluten-free if you are strictly avoiding gluten, as cross-contamination can sometimes occur during processing or packaging.

Q3: Can I prepare the batter in advance?

A: Yes, you can prepare the Besan Chilla batter in advance and store it in the refrigerator for up to 24 hours. In fact, resting the batter for at least 30 minutes is recommended to improve the texture. When you are ready to cook, just give the batter a good stir as it might thicken slightly upon refrigeration. You might need to add a tablespoon or two of water to adjust the consistency if it becomes too thick.

Q4: Why are my Besan Chillas sticking to the tawa?

A: Besan Chillas sticking to the tawa can be due to a few reasons:
* Tawa not hot enough: Ensure the tawa is properly heated before pouring the batter.
* Insufficient greasing: Make sure to grease the tawa lightly before making each chilla.
* Batter consistency: If the batter is too thick, it might stick. Ensure the batter is of the right pouring consistency.
* Non-stick pan quality: If using a non-stick pan, ensure it’s in good condition. Over time, non-stick coatings can wear off.

Q5: How can I make Besan Chilla crispier?

A: To make Besan Chillas crispier:
* Thin Batter: Use a slightly thinner batter.
* Hot Tawa: Cook on a moderately hot tawa.
* Cook Longer: Cook for a slightly longer time on each side until golden brown and crisp.
* Use Oil/Ghee: Use a little more oil or ghee around the edges while cooking to help them crisp up.
* Press while cooking: Gently press the chilla with a spatula while cooking to ensure even contact with the hot tawa, which promotes crisping.

Q6: Can I add other vegetables to Besan Chilla?

A: Absolutely! Besan Chilla is very versatile, and you can add various finely chopped vegetables to make it more nutritious and flavorful. Some popular additions include:
* Spinach (Palak): Finely chopped spinach adds nutrients and a mild flavor.
* Carrots: Grated carrots add sweetness and color.
* Bell Peppers (Capsicum): Finely chopped bell peppers add crunch and flavor.
* Cabbage: Finely shredded cabbage adds texture.
* Fenugreek Leaves (Methi): Finely chopped fresh or dried fenugreek leaves add a slightly bitter and unique flavor.

Q7: Can I make sweet Besan Chilla?

A: While traditionally Besan Chilla is savory, you can make a sweeter version by omitting the spices (green chilies, red chili powder, cumin powder, asafoetida) and adding a touch of sweetness to the batter. You can add:
* Sugar or Jaggery: A teaspoon or two of sugar or grated jaggery.
* Cardamom Powder: A pinch of cardamom powder for flavor.
* Fennel Seeds (Saunf): A pinch of fennel seeds for aroma and digestion.
Serve sweet Besan Chilla with honey, maple syrup, or fruit compote.

Q8: Is Besan Chilla healthy?

A: Yes, Besan Chilla is generally considered a healthy breakfast or snack option. It is:
* High in Protein: Besan is a good source of plant-based protein.
* Rich in Fiber: It’s high in dietary fiber, aiding digestion and promoting satiety.
* Gluten-Free: Suitable for those with gluten intolerance.
* Nutritious: Contains essential nutrients like iron and complex carbohydrates.
* Low in Fat (if cooked with minimal oil): Can be made with minimal oil for a lower-fat option.
* Vegetable-Packed (if you add vegetables): Adding vegetables further enhances its nutritional value.

However, like any food, moderation is key. Enjoy Besan Chilla as part of a balanced diet.

These FAQs should cover most common queries and help you confidently make and enjoy delicious Besan Chillas at home. Happy cooking!

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