Besan Chilla (Besan Ka Cheela) is a simple, protein-packed gram flour pancake from North Indian cuisine, ready in 30 minutes. Serve it for breakfast with green chutney, pickle, or ketchup, or as an evening snack with tea or coffee. It can also be packed for a kid's school or an office lunchbox.
Check out some of the best Indian breakfast recipes, vegetarian lunch and dinner options, and evening snacks ideas.
What is chilla (cheela)?
Chilla (Cheela) is a protein-packed Indian pancake made with lentils or grain flour. Also known as pudla, poli, puda, dosa, adai, and more, the batter is unleavened, so you don’t have to plan ahead. Mix the ingredients in a bowl, pour the batter on a griddle, cook, and enjoy.
Among chillas, besan ka cheela is the most loved for its aromatic, nutty taste and ease of preparation.
Besan Chilla
Besan means gram flour or chickpea flour. It is naturally vegan and gluten-free. Besan Cheela is a chickpea flour pancake made by mixing besan with spices, vegetables, and protein to create a smooth, protein-rich batter. This batter is then spread on a pan and cooked until golden and crispy. These are often called "vegetarian omelets."
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Also, check out the popular kaman dhokla made with besan flour.
Ingredients
Flour: Besan (gram flour, chickpea flour, garbanzo bean flour) and sooji (semolina, rava).
Spices: Coriander, red chile powder, black pepper, cumin powder, turmeric powder.
Vegetables: onion, tomatoes, and capsicum. You can also add grated carrots, cabbage, or spinach to make it nutritious.
Protein: Grated paneer or cheese can be added.
Check out the recipe card or the full list of ingredients.
How to make besan chilla?
- In a bowl, add besan, suji, and water. Mix well. Cover and rest it for 15 minutes.
- Give it a mix again, then add coriander powder, chili powder, black pepper powder, cumin powder, green chilies, salt, onion, capsicum, and tomatoes, and mix again.
- To this, add turmeric, coriander leaves, paneer, and mix.
- Add water if needed and adjust the consistency accordingly.
- Cheela batter is ready.
How to cook soft cheela?
- Heat the pan, tawa, or skillet on medium heat.
- Take a laddle full of batter and spread it in a circular motion. Drizzle oil.
- Cook for 2-3 minutes, until the bottom turns golden.
- Flip and cook on the other side for another 2 minutes.
- Serve hot immediately with pickle, green chutney, tomato ketchup, or yogurt, and enjoy.
Tips
- The final texture of the chilla depends on the batter's consistency and how you spread it. Thicker batter will give you softer chillas, while thinner batter will give you crispy crepes.
- Today I have added rava (semolina or sooji). You can add oats instead to make oats chilla.
- Because they are unleavened, cheelas are generally dense. For a soft and fluffy texture, you can add a pinch of baking powder, baking soda, or eno.
- Adjust all the spices to your taste.
- Cook on medium heat for crispier edges.
Recipe FAQs
Yes. Besan chilla is high in protein, nutrient-dense, and a healthy breakfast option. It is naturally gluten-free and also good for a blood-sugar-friendly meal for a diabetic.
Yes. You can skip the onions and still enjoy the delicious chilla.
Since it's high in protein and fiber, it keeps you full longer, making it a good option for a weight-loss diet.
Yes, you can make the batter in advance and refrigerate it for a day or 2. Just adjust the consistency before cooking the cheela.
More besan recipes
All-Indian pakoras or bajjis are made with besan flour. You can try banana pakora, onion pakoda, corn pakoda, and mirchi bajji.
Some sweets made with besan flour are besan ladoo, besan burfi, mysore pak, rava burfi, and soan papdi.
Recipe card
Besan Chilla | Protein Chickpea Pancakes
Equipment
- Tawa or Skillet
Ingredients
- 2 cups Besan gram flour or chickpea flour
- 1 cup Sooji Semolina, or Rava
- 1 ½ to 2 cups Water
- 2 teaspoon Coriander powder
- 1 teaspoon Red chile powder
- ½ teaspoon Black pepper powder
- ½ teaspoon Cumin powder
- 2 Green chilies finely chopped
- ¾ teaspoon Salt
- 1 Onion finely chopped
- 1 Capsicum Bell pepper, chopped
- 2 Tomatoes chopped
- ¼ teaspoon Turmeric powder
- ¼ cup Coriander leaves cilantro chopped
- 100 g Paneer grated
- Oil for cooking cheela
Instructions
How to make besan chilla?
- In a bowl, add besan, suji, and water. Mix well. Cover and rest it for 15 minutes.2 cups Besan, 1 cup Sooji, 1 ½ to 2 cups Water
- Give it a mix again, then add coriander powder, chili powder, black pepper powder, cumin powder, green chilies, salt, onion, capsicum, and tomatoes, and mix again.2 teaspoon Coriander powder, 1 teaspoon Red chile powder, ½ teaspoon Black pepper powder, ½ teaspoon Cumin powder, 2 Green chilies, ¾ teaspoon Salt, 1 Onion, 1 Capsicum, 2 Tomatoes
- To this, add turmeric, coriander leaves, paneer, and mix.¼ teaspoon Turmeric powder, ¼ cup Coriander leaves, 100 g Paneer
- Add water if needed and adjust the consistency accordingly.
- Cheela batter is ready.
How to cook soft cheela?
- Heat the pan, tawa, or skillet on medium heat.
- Take a laddle full of batter and spread it in a circular motion. Drizzle oil.Oil
- Cook for 2-3 minutes, until the bottom turns golden.
- Flip and cook on the other side for another 2 minutes.
- Serve hot immediately with pickle, green chutney, tomato ketchup, or yogurt, and enjoy.
Video
Notes
- The final texture of the chilla depends on the batter's consistency and how you spread it. Thicker batter will give you softer chillas, while thinner batter will give you crispy crepes.
- Today I have added rava (semolina or sooji). You can add oats instead to make oats chilla.
- Because they are unleavened, cheelas are generally dense. For a soft and fluffy texture, you can add a pinch of baking powder, baking soda, or eno.
- Adjust all the spices to your taste.
- Cook on medium heat for crispier edges.
Nutrition
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