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.