Besan chilla recipe (healthy indian breakfast)
Besan chilla also known as "gram flour chilla" is a simple and tasty Indian dish made from gram flour (also called besan). It’s a quick meal that many people love to have for breakfast or a light snack. While it's common across many parts of India, it's especially loved in states like Maharashtra, Punjab, and Rajasthan. In each region, people have their own little twist on how they make and enjoy it, but the idea remains the same—a warm, comforting dish that's both filling and flavorful. Over time, besan chilla has become a go-to option for those looking for something easy, healthy, and satisfying.About chilla :
Chilla is a type of savory pancake that’s made in many Indian households. It's known for being quick to prepare and light on the stomach, which makes it a popular choice for breakfast or evening snacks. There are different kinds of chillas made with various ingredients like moong dal, oats, or millet, depending on the region and personal preference. It’s a versatile dish that can be made plain or with added spices and vegetables for extra flavor. Chilla is enjoyed across several Indian states and is loved for its balance of taste, nutrition, and ease of cooking.
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Steps for making besan chilla :
1. Prepare the batter
Start by taking some besan (gram flour) in a mixing bowl. Slowly add water while stirring to make a smooth batter. The consistency should be like pancake batter—not too thick and not too watery. Make sure there are no lumps. This will help the chilla cook evenly.
2. Add spices and vegetables (optional)
At this stage, you can mix in salt, turmeric, red chili powder, and any other spices you like. Many people also add chopped onions, green chilies, tomatoes, or coriander leaves for extra flavor. Mix everything well so the ingredients are evenly spread through the batter.
3. Heat the pan
Place a non-stick or iron tawa (flat pan) on medium heat. Once it’s hot, lightly grease it with a few drops of oil. This prevents the chilla from sticking and helps it cook with a nice golden color.
4. Pour and spread the batter
Take a ladle full of batter and pour it onto the center of the pan. Gently spread it in a circular motion with the back of the spoon to form a thin pancake. Try not to press too hard, just enough to spread it evenly.
5. Cook the chilla
Let the chilla cook on medium heat for 1–2 minutes or until the bottom starts turning golden brown. Then, drizzle a few drops of oil around the edges and on top, and flip it carefully with a spatula. Cook the other side for another 1–2 minutes until it’s cooked through and crispy.
6. Serve hot
Once both sides are nicely cooked and slightly crispy, take the chilla off the pan and serve it hot.
Some FAQ's related to this recipe :
1. Can I make besan chilla without vegetables?
Yes, absolutely! Besan chilla tastes great even without vegetables. Just add basic spices like salt, turmeric, and chili powder to the batter and cook as usual.
2. What kind of pan is best for making chilla?
A non-stick pan or a well-seasoned iron tawa works best. It helps in easy flipping and prevents sticking.
3. Why does my chilla break while flipping?
This can happen if the batter is too watery or if you try to flip it before it’s cooked properly on one side. Let it cook until the edges lift slightly and become golden before flipping.
4. Can I make besan chilla in advance?
Besan chilla tastes best when fresh and hot, but you can make the batter in advance and store it in the fridge for a day. Stir well before using.
Extra tips :
1. Sieve the besan before mixing
This helps remove any lumps or impurities and gives you a smoother batter, which makes spreading and cooking easier.
2. Let the batter rest for a few minutes
Resting the batter for 5–10 minutes allows the besan to absorb water better, resulting in softer and more flavorful chillas.
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