Besan Anda Chilla
A quick and protein-packed breakfast! These savory pancakes are made with chickpea flour and eggs, spiced gently, and filled with fresh veggies. Perfect with a side of green chutney or ketchup.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the sifted besan, finely chopped onion, tomato, green chilies, grated ginger, and chopped coriander leaves.
- c.Add the spices: turmeric powder, red chili powder, ajwain, garam masala, and salt. Mix the dry ingredients well.
- d.Gradually pour in the water while whisking continuously with a wire whisk to form a smooth, lump-free batter. The consistency should be like a thick pancake batter, easily pourable but not watery.
- e.Crack the 4 eggs into the batter and whisk vigorously until they are fully incorporated and the batter is uniform.
- f.Let the batter rest for 10 minutes. This helps in making softer chillas.
- 2
Step 2
- a.Cook the Chilla
- b.Heat a non-stick tawa or skillet over medium heat. Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly across the surface.
- c.Stir the batter once more, then pour a ladleful (about 1/2 cup) onto the center of the hot tawa.
- d.Using the back of the ladle, quickly spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
- e.Drizzle a few drops of oil around the edges and on top of the chilla.
- f.Cook for 2-3 minutes on medium heat, until the top surface looks set, bubbles appear, and the edges start to look dry and lift from the pan.
- 3
Step 3
- a.Flip and Finish
- b.Carefully slide a thin spatula under the chilla and flip it over.
- c.Press down gently with the spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
- d.Fold the chilla in half and transfer it to a serving plate.
- 4
Step 4
- a.Serve Hot
- b.Repeat the process with the remaining batter, adding a little oil to the tawa before making each chilla.
- c.Garnish with extra fresh coriander leaves and serve immediately with mint-coriander chutney, tomato ketchup, or plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly smooth batter, use a wire whisk and add water gradually to the besan.
- 2Ensure your tawa (skillet) is well-heated before pouring the batter to prevent it from sticking.
- 3Cook on a consistent medium flame. High heat will burn the outside before the inside is cooked, and low heat will make the chilla dry.
- 4Don't overcrowd the batter with too many chunky vegetables, as it can make the chilla difficult to spread and flip.
- 5If the batter becomes too thick upon resting, add a tablespoon of water to adjust the consistency.
Adapt it for your goals.
Add Vegetables
Incorporate other finely chopped or grated vegetables like bell peppers (capsicum), carrots, spinach, or cabbage for extra nutrition and crunch.
Add PaneerAdd Paneer
Add 1/2 cup of crumbled or grated paneer (Indian cottage cheese) to the batter for a richer, higher-protein version.
Make it CheesyMake it Cheesy
Sprinkle some grated cheese on the chilla after flipping it and let it melt before folding and serving.
Eggless VersionEggless Version
To make a classic Besan Chilla, simply omit the eggs. You may need to adjust the water slightly to get the right batter consistency.
Why this is on our healthy list.
Excellent Source of Protein
The combination of chickpea flour (besan) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and keeping you full and satisfied for longer.
Promotes Digestive Health
Besan is rich in dietary fiber, which aids digestion, prevents constipation, and supports a healthy gut microbiome. The addition of ajwain (carom seeds) also helps in preventing indigestion and bloating.
Provides Sustained Energy
The complex carbohydrates in besan have a low glycemic index, meaning they release energy slowly. This helps in maintaining stable blood sugar levels and provides sustained energy throughout the day.
Frequently asked questions
Yes, it is a very healthy and balanced dish. It's rich in protein from both besan (chickpea flour) and eggs, contains complex carbohydrates for sustained energy, and is packed with vitamins and fiber from the vegetables.