Besan chilla or pudla is an Indian savory pancake. It is made with gram flour called besan. It is served as a snack or side dish with tomato ketchup, green chutney, and at times tomato chutney.
Ingredients
Chilla is made with only few ingredients. Besan or gram flour or chickpeas flour is easily available in Indian grocery stores. I also mill chana dal in my Nutrimill Harvest to make homemade besan.
You will also need spices like turmeric powder, red chili powder, cumin seeds, and some oil to spread on the dosa while cooking it. Grated vegetables like carrots and zucchini can be added. I also like to add some corn kernels or peas at times.
Instructions
To make besan chilla, you need to first make the batter. Mix all the ingredients well by adding water slowly. Using a whisk, break the lumps, if any.
Heat a well-seasoned cast iron skillet or a non-stick skillet on medium high flame on the stove top. Pour about ⅓ cup of batter on the skillet once it is hot and spread it to make a 6-inch pancake.
You will start seeing some tiny holes forming. Cook for about 30-45 seconds and then apply oil on the top surface. Flip the pancake and apply oil on the other side. Cook until you see some golden-brown spots and then take it off the skillet.
Substitutions
- Red chili powder - chopped or minced serrano pepper or jalapeno peppers can be used and adjusted to taste.
Variations
- Vegetable chilla - add some grated zucchini or carrots, peas, or corn to make vegetable chilla.
Serving suggestions
Besan chilla can be served with green chutney, ketchup, or tomato chutney.
Equipment
Chilla can be made on a non-stick skillet or on the cast iron pan. Personally, I like to make them on the Lodge cast iron skillet.
Storage
Besan chilla is best eaten hot after taking it off from the skillet. After sometime the will become soft so it is best not to make them ahead of time but only when you are ready to eat. The batter can be stored for 2-3 days in the refrigerator.
If you enjoyed this recipe, you may also like
- Sambar
- Coconut chutney
- Dal vada (lentil fritters)
- Idli dosa batter
- Indian chutneys
- Indian breakfast recipes
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📖 Recipe
Indian Chickpea Flour Pancakes (Besan Chilla)
Equipment
- Cast Iron Skillet (or non-stick skillet)
Ingredients
- 1 cup Besan (chickpeas flour)
- ½ cup + 2 tbsp Water (warm)
- 1 teaspoon Salt (to taste)
- ½ teaspoon Red chili powder (or chopped serrano pepper)
- ½ teaspoon Turmeric powder
- ¼ teaspoon Cumin seeds
- 1 teaspoon Oil (more for cooking)
Instructions
Make batter
- In a large mixing bowl, add all the ingredients except water.1 cup Besan, 1 teaspoon Salt, ½ teaspoon Red chili powder, ½ teaspoon Turmeric powder, ¼ teaspoon Cumin seeds, 1 teaspoon Oil
- Add a little water and mix well with a whisk.
- Break any lumps while mixing and continue adding water.½ cup + 2 tablespoon Water
- Mix well until a smooth runny batter is formed with no lumps.
Make besan chilla on skillet
- Heat a skillet on medium-high heat.
- Once the skillet is hot, pour ⅓ cup batter onto the skillet and make it about 6 inches round pancake with the help of a spatula.
- You will start seeing some tiny holes forming.
- Cook for about 30-45 seconds and then apply oil on the top surface.
- Flip the pancake and apply oil on the other side.
- Cook until you see some golden-brown spots and then take it off the skillet.
- Continue in the same way for the remaining batter.
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