Besan Chilla is a savory, pancake-like dish that is quick to prepare and packed with nutrition. Made with gram flour and a vibrant range of fresh vegetables and aromatic spices, this Indian traditional snack is not only satisfying but also perfect for any time of the day. Follow this straightforward guide to create this delicious dish with ease!
Ingredients:
- 1 cup Besan (Gram Flour)
- 2 cups water (adjust to achieve Besan Cheela batter consistency)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green chilli, finely chopped (optional, adjust to taste)
- ¼ cup fresh coriander leaves, finely chopped
- ½ tsp ajwain (carom seeds)
- ½ tsp turmeric powder
- ½ tsp red chilli powder (adjust to taste)
- Salt to taste
- Oil, for cooking
Optional Additions:
- ¼ cup grated carrots
- ¼ cup finely chopped spinach
- 1 tsp grated ginger
- ½ tsp asafoetida (hing)
Cooking Instructions:
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Prepare the Batter: In a large bowl, mix the gram flour with water, whisking well to avoid lumps. The batter should be the consistency of pancake batter, not too thick nor too thin.
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Add the Veggies and Spices: To the batter, add the chopped onions, tomatoes, green chili, and coriander leaves. If using, add the grated carrots, spinach, and grated ginger.
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Season the Batter: Now, season the batter with ajwain, turmeric powder, red chilli powder, asafoetida (if using), and salt. Mix well to ensure all ingredients are well incorporated.
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Rest the Batter: Let the batter sit for 10-15 minutes. This allows the besan to absorb the flavours and helps in making fluffier chillas.
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Cook the Chilla: Heat a non-stick pan (Tawa) or griddle over medium heat. Brush it with a little oil. Once hot, pour a ladle full of the batter onto the tawa and spread it gently into a round pancake shape.
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Cook Until Golden: Drizzle a bit of oil around the edges and cook for about 2-3 minutes until the edges start to lift. When the underside is golden brown, flip the chilla over and cook the other side.
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Serve Hot: Repeat with the remaining batter, making several chillas. Serve the chillas hot with your choice of chutneys or sauces.
Serving Suggestions:
- Pair the besan chilla with mint-coriander chutney or tamarind chutney for a delightful taste.
- A side of yogurt or raita can complement the savoury flavours of the chilla.
- You can also enjoy it with ketchup, if you prefer something readily available and kid-friendly.
Tips:
- Make sure that Tawa is not very hot. If it's too hot, the batter will stick to the Tawa and it will be difficult to spread it evenly. If the tawa is too hot, reduce the flame to low and cool it by sprinkling some water drops on the hot surface, wait until it evaporates and then spread the batter.
Nutritional Snapshot:
Besan (gram flour) is rich in protein, fibre, and many key vitamins and minerals. It's gluten-free, making besan chilla an excellent choice for those on a gluten-free diet. The addition of fresh vegetables enhances the nutritional profile with vitamins, minerals, and antioxidants.
