Besan Chilla
Crisp-edged, golden-brown pancakes made from gram flour, lightly spiced and cooked to perfection. A quick, protein-rich breakfast with a satisfying crunch and subtle warmth from cumin.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1In a mixing bowl, combine 150 g besan (gram flour), 150 ml water, 1/4 tsp cumin seeds, 1/4 tsp turmeric, and 1/2 tsp salt. Mix until smooth with no lumps.
- 2Add 1 tbsp oil and 1/4 tsp black pepper. Stir well to blend. Let the batter rest for 10 minutes.
- 3Heat a non-stick skillet over medium heat. Lightly grease with 1/2 tbsp oil.
- 4Pour 1/3 of the batter into the skillet to form a thin, round pancake. Spread gently with the back of a spoon.
- 5Cook for 2–3 minutes until the edges begin to lift and the surface looks dry.
- 6Flip the chilla using a spatula. Cook the other side for 1–2 minutes until golden and crisp.
- 7Remove from pan and place on a plate. Repeat with remaining batter, adding 1/2 tbsp oil per chilla.
- 8Serve hot with mint chutney or lemon wedges. Best enjoyed fresh.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Besan Chilla is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
