Besan Chilla Savory Gram Flour Pancakes

I have lots of memories of eating this as a child. My mom made it often for breakfast and sometimes even packed it for my school lunch. Besan chilla is a great alternative for a quick breakfast if you don’t eat eggs. It is a vegan eggless omelet. Besan is a versatile ingredient. It can be used for savory and sweet recipes, from main courses to desserts to snacks—you name it, and it can find so many uses. Here are some of my favorite recipes using besan/gram flour: Khaman, Besan Barfi, Paneer Pakora, Gujarati Kadhi, and Besan Halwa.

Watch How to Make Besan Chilla (Savory Gram Flour Pancakes)

What is Besan Chilla?

Besan cheela, also known as besan chilla, besan ka chilla, puda, or pudla, is an Indian savory pancake prepared from besan or gram flour. It is also known as an ”eggless omelet” – as it resembles the Masala omelet. In India, you can make cheela using different flours – rice flour, semolina (sooji), oat flour, millet flour, soaked pulses/ lentils like moong dal, etc. Here is my recipe for moong dal chilla. Besan Pudla is a traditional recipe that can be made quickly and easily with a few basic ingredients in your pantry. Besan cheela can be prepared in any kind of nonstick pan or a griddle/ Tawa, but I prefer to cook them on a cast iron pan.

Why You’ll Love This Recipe

It’s an amazing snack or breakfast It makes a wholesome meal it is vegan and gluten-free it is super easy to make and requires no prior planning great way to use lots of different vegetables it is kid-friendly

Nutrition of Besan (Gram Flour)

According to the USDA food composition database, 100g of chickpea flour contains – 22.4 g protein, 57.8 g carbohydrates, and 10.8 g fiber. Like other legumes, besan is a great source of plant-based proteins and fiber that help to slow down digestion, make you feel fuller, control your weight, and keep heart disease at bay. The low glycemic index of gram flour aids in controlling blood sugar levels. Besan also contains many heart-healthy nutrients like phosphorus, zinc, folate, thiamine, magnesium, and potassium. Folate is essential during pregnancy. Learn how to make this nutritious gram flour at home.

Ingredients

How to Make Chilla?

You have to try this once to know how simple it is to make.

In a mixing bowl, combine all ingredients – besan, spices, and veggies

Add the water gradually and whisk until you have a smooth, flowy batter.

On a heated Tawa/ skillet, add a ladle full of the batter in the center and using the ladle, spread the batter in a circular clockwise direction. Allow the batter to set on medium heat till a pancake is formed. Drizzle some oil over the top of the pancake and cook for 2-3 minutes, until the edges turn golden brown or separate from the pan.

Cook the pancake for another 1-2 minutes on the other side. To flip, use a thin spatula.

Expert Tips

The batter must be of the right consistency – not too thick nor too watery. It must be thin to get crispy chillas. It’s best to test a small sample before start making. The amount of water to be added will depend on the quantity of besan and the type and quantity of vegetables. It’s best to add water slowly with constant whisking. The vegetables will also release some water. It is super important to note that the Tawa/ pan must not be too hot; otherwise, the batter will not spread well and stick to the pan. If the Tawa is extremely hot, turn down the flame, cool it by sprinkling some water, waiting for it to evaporate, and then spreading the batter. Sometimes, I just wipe it with a wet paper towel. Don’t want oil – just make it on a non-stick pan. A little oil enhances the flavor and makes it crispier.

Variations

Vegetable Chilla: I love to add grated carrot, beetroot, zucchini, finely chopped green bell paper, and cabbage to the batter – depending on what I have in the fridge.

Spinach Chilla: Add lots of finely chopped spinach or spinach puree. If puree is added, adjust the water accordingly.

Methi Chilla: I love the combination of methi and besan. Finely chopped methi leaves add a ton of flavor.

Paneer Chilla: Add grated paneer to your batter and then make your chilla. Many people also like to make stuffed chilla. Add a stuffing of paneer bhurji to the chilla.

Cheesy Chilla: Add grated cheese to the chilla after it is cooked. Fold the chilla in half. The kids love this version.

How To Serve?

Besan ka chilla is usually served for breakfast or snacks. But I also make it often for lunch or dinner. It tastes best when served hot/ warm with mint cilantro chutney or tomato ketchup. Have it with your evening tea, coffee, or sweet lassi. Place the chilla between 2 bread slices and have this chilla sandwich with tomato ketchup.

Can I Make Besan Chilla Ahead Of Time?

I do not recommend making the pancakes ahead of time because they will not be crisp. And it doesn’t take very long to prepare these so you can enjoy them fresh and hot. For busy mornings, you can prepare the batter the night before and make the chillas in the morning. However, add the chopped vegetables to the batter in the morning. The besan batter can easily last in the refrigerator for 3-4 days.

Is Besan Chilla Healthy?

Gram flour has an excellent nutritional profile. To make this healthier and lighter on the stomach, you can experiment with different vegetables and adapt the chilla to your likes.