Besan ka Chilla

Hema Subramanian 0 Comments
Servings: 3 Total Time: 40 mins Difficulty: Beginner
Jump To Recipe Print Recipe
Besan ka Chilla pinit

If you’re looking for a healthy, quick, and delicious breakfast, besan ka chilla is the perfect choice!
This high-protein, eggless omelette is made with gram flour and loaded with fresh veggies, making it a nutritious and tasty option for both adults and toddlers.
Plus, it’s super easy to make and requires minimal ingredients! Let’s get cooking.

Besan ka Chilla pinit
Print Recipe
Crunchy

Besan ka Chilla

Author: Hema Subramanian Cooking Method: Cuisine: , Courses: , , Recipe Keys: B Besan ka Chilla B breakfast Gluten Free H Healthy High Protein I Indian breads L Lunch Box O One-Pot T Tasty V vegetarian
Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Servings: 3 Estimated Cost: $ 1 Calories: 180
Best Season: Suitable throughout the year

Description

Besan ka chilla is a wholesome, protein-rich Indian breakfast made from gram flour and fresh vegetables. Soft on the inside and slightly crisp on the outside, this eggless savory pancake is quick to make, full of flavor, and perfect for busy mornings or toddler-friendly meals. Serve it hot with mint or tomato chutney for a satisfying start to your day.

Ingredients

Cooking Mode Disabled

To Make Besan Ka Chilla

Instructions

Prep Work

  1. Chop Vegetables

    Finely chop onion, ginger, green chilli, capsicum, tomato, and coriander leaves.

  2. Grate Carrot

    Grate the carrot finely.

  3. Measure Ingredients

    Measure all the spices and besan.

  4. Keep Water & Oil Ready

    Have water and oil set aside for cooking.

Method

  1. Mix Dry Ingredients

    Take besan/gram flour in a large bowl and add all dry spices.

  2. Add Vegetables

    Mix in chopped onions, ginger, green chillies, grated carrot, capsicum, tomatoes, and coriander leaves.

  3. Add Water in Batches

    Pour half cup of water and mix well, then add another half cup and mix again.

  4. Check Seasoning

    Taste and adjust seasoning if needed.

  5. Heat the Pan

    Heat a pan and lightly grease it.

  6. Pour & Spread Batter

    Pour a ladle of batter on the pan and spread it gently.

  7. Cook First Side

    Cook on medium-low flame until edges start lifting.

  8. Flip & Cook Other Side

    Flip the chilla and cook evenly on the other side.

  9. Serve Hot

    Serve hot with mint and tomato chutney.

Equipment

Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Nutrition Facts

Servings 3

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 24g8%
Dietary Fiber 4g16%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Besan ka chilla, Eggless Omelette, Breakfast Recipes,
Rate this recipe

Stay Connected with Home Cooking Show!

Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!

Did you make this recipe?

Tag #homecookingshow  if you made this recipe. Follow @homecookingshow on Instagram for more recipes.

Pin this recipe to share with your friends and followers.

pinit
File under

Frequently Asked Questions

Expand All:

Why is my chilla sticking to the pan?

The pan might not be hot enough before pouring the batter, or you may not have greased it properly. Use a non-stick or well-seasoned cast-iron pan.

How do I know when to flip the chilla?

When the edges start lifting slightly and the top looks set (not wet), it’s time to flip. Usually takes 2-3 minutes on medium flame.

Why is my chilla unevenly cooked?

The flame may be too high, causing the outside to brown quickly while the inside stays raw. Keep the flame medium-low for even cooking.

My chilla is turning out too soft—how can I make it crispier?

Spread the batter thinly, use slightly less water in the batter, and cook a bit longer on medium flame with a few extra drops of oil.

The batter is becoming thicker while I cook—what should I do?

Besan tends to absorb water over time. Just add a little water and whisk again to bring it back to a smooth, pourable consistency.

Why is my chilla tasting bitter?

Sometimes raw besan can have a slight bitterness if undercooked. Make sure it’s cooked until golden brown on both sides.

Can I cover the pan while cooking the chilla?

Yes, covering helps cook the inside faster, especially if your chilla is thick. But uncover for the last minute to prevent sogginess.

How can I avoid lumps in the batter?

Add water gradually while whisking continuously. You can also sieve the besan before mixing.

Can I cook multiple chillas at the same time?

If your tawa is large enough, you can make 2-3 small ones together. Just keep the flame evenly distributed.

How do I reheat leftover chillas without making them soggy?

Heat them on a dry pan for a few minutes instead of using a microwave to retain crispness.

Hema Subramanian
Hema Subramanian Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian

Rate this recipe

Your email address will not be published. Required fields are marked *

Rate this recipe

Add a question

Your email address will not be published. Required fields are marked *