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What is besan chilla?
Besan chilla (also called besan cheela or puda or pudla) is a delicious north Indian pancake made with chickpea flour or besan. A chilla is extremely nutritious – it is low in fat, loaded with protein from the chickpea flour, and it usually contains other healthy ingredients, including onions, green chili peppers and spices like turmeric and cayenne. Often, quick-cooking veggies are added to the chilla, making it even healthier. You can make chilla with other beans, like this yummy and extremely healthful sprouted moong chilla. In India, you would find besan chilla served up as street food or in restaurants under names like “vegetarian omelette” or “vegetable omelette”. It’s easy to see why. A chilla resembles its eggy counterpart so closely, you might think they were separated at birth. But the resemblance is entirely skin-deep and the two are not alike in flavor.
Why you will love this recipe
Flavor-packed. A chilla is just so yummy, with the chickpea flour, onions, chili peppers and cilantro creating magic together. The edges get golden-brown and crispy and decidedly delicious! It will become one of your favorite breakfast recipes for sure. Easy. This is a very simple recipe to put together, even if you are a fairly inexperienced cook. Nutritious. Everything in this besan chilla is really, really good for you. Gluten-free, nut-free, soy-free and vegan. It is friendly to all diets.
How to make besan chilla
Helpful tips
You can make a chilla oil-free, but using a little bit of fat to coat the non-stick griddle or skillet helps create crispy edges. For best results use a cast-iron skillet. For even crispier edges, you can drizzle a bit of oil along the edges of the chilla as it cooks, like you would with a dosa. Some cooks add a pinch of baking soda to the recipe, to make the chilla lighter and crispier. If you want to add baking soda, add no more than ⅛th of a teaspoon or a generous pinch to the batter right before you cook the chilla. Be sure to mix it in! The reason you need to sift in the chickpea flour is to avoid any lumps that could be hard to get rid of once you start adding water to the batter. Don’t skip this step! Also add water slowly to avoid any clumping. You can make the chilla as thick or thin as you want by adjusting the quantity of water in the batter, but don’t overdo it. When you add besan mixed in water to a hot medium, the starches in the lentils bind with the water and firm up as they are heated. This ensures that your chilla will be flippable. But adding too much water can create a batter that will not bind so don’t just pour it in. I needed 1 ½ cups of water for this batter, which makes moderately thin chillas. You can add up to ½ cup more, but probably not more than that. The batter should be of pourable consistency and thinner than a regular pancake batter. When adding veggies to the chilla, use veggies that cook quickly, like finely chopped greens, bell peppers, green beans, carrots, beets, cabbage and cauliflower. If you use vegetables that express too much liquid, like summer squash, mushrooms and tomatoes, make sure you give enough time for the ingredients to sit around after they are mixed so the veggies express their liquids before you add water. Mint and cilantro are amazing with the rest of the flavors in a besan chilla. Use one or the other or both! Or use another savory herb, like rosemary or sage (use less because these are stronger herbs).
Serve
Serve besan chilla with a zesty Indian chutney, like mint chutney or onion chutney. Serve with a spicy Indian pickle, like lime pickle or carrot pickle. Serve with vegan yogurt. You can also serve the chilla with a store bought chili garlic sauce. Kids love it with tomato ketchup!
Store
Besan chilla tastes best when it’s made fresh. But if you have leftover chillas, refrigerate them in an airtight container and reheat on the griddle before serving. It is preferable to store the batter in the fridge and make the chillas right before serving. The batter will keep in the fridge for up to three days.
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