Besan Chilla Recipe | Breakfast Recipes 

Besan Chilla Recipe | Breakfast Recipes 

Besan Chilla Recipe is a tasty and healthy Indian pancake made from gram flour (besan). It’s a quick breakfast or snack option. This savory pancake features spices, onions, tomatoes, and herbs. Besan Chilla is gluten-free and rich in protein, making it nutritious. It’s crispy on the outside and soft on the inside. You can add your favorite vegetables. It goes well with chutney, curd, or ketchup. Besan Chilla is great for Weight Watchers and health-conscious eaters. It needs a few ingredients and cooks in minutes. Enjoy it hot for the best flavor!

https://www.youtube.com/watch?v=VrP0Yj7fFa0

About Besan Chilla

Want a quick, healthy breakfast high in protein? Try this Besan Chilla recipe! It’s a simple Indian dish that’s gluten-free and great for weight loss. You can make crispy besan chilla in just 10 minutes using basic ingredients. This recipe works for anyone needing a vegetarian protein meal, a no-egg option, or a North Indian street-style dish. It’s ideal for those looking for healthy Indian breakfast ideas, quick recipes, or high-protein meals ready in 10 minutes.

https://foodifire.com/punjabi-samosa-recipe/

A Chilla is a crispy, soft pancake made from cereal, lentil flours, millet flour, or cream of wheat. It is a popular snack in North India.

You can also create sweet versions using whole wheat flour and jaggery or sugar. In some regions, people call it puda, pudla, or poli, especially in Gujarat and Maharashtra.

One of my favorites is Moong Dal Chilla. It’s like the Andhra dish Pesarattu Dosa. While dosa resembles a crepe, both use moong dal batter.

Besan Chilla, another kind, is a savory pancake made from gram flour. This flour comes from ground black chickpeas without the skins.

means gram flour and chilla means pancake. Thus, besan chilla means Hindi, besan gram flour pancake.

You can make Besan Chilla crisp, thin, thick, or soft. A thick batter creates a soft chilla, while a thinner batter produces a crispy one. Adding more oil also helps achieve crispiness.

Besan Chilla is a healthy, protein-rich pancake. It’s perfect for breakfast or as a snack for your family.

Ingredients:

For Chilla Batter:

• 1½ cup besan
• ¼ cup rava / suji
• ¼ cup curd
• 1 tsp salt
• 1 tbsp

For Chilla Quesedilla:

•  3 chilla
•  2 tablespoons oil
• ½ cup chopped onions
•  2 tbsp chopped capsicum
•  2 tbsp corn
•  ½ cup chopped tomatoes
• ¼ cup chopped coriander
• 1 tsp oregano seasoning
• 1 cup boiled rajma
• 1 teaspoon chili powder salt
• 1 cup grated cheese
• Oil as needed

For Jini Dosa Chila:

• 1 chilla
• 1 tbsp tomato ketchup
•  1 tsp schezwan paste
•  1 tbsp mayonnaise
• 1 tbsp Spring onion, chopped
•  1 tbsp Tomato, finely chopped
• 1 tsp chopped green chilies
•  2 tb dsp grated carrot
•  2 tbsp Onion, chopped
•  few Coriander leaves, finely chopped
•  ¼ cup Paneer grated
•  2 tbsp Processed cheese, grated
•  ¼ tsp Chilli flakes
•  1 tsp pav bhaji masala
• Oil as needed

For lauki chilla:

•  1 cup besan 
• ½ cup rice flour
•  1 tsp cumin seeds
• ½ cup curd
• 1 cup grated lauki
• ½ cup grated carrot
•  1 ½ cup water
• 2 tbsp chopped coriander
•  2 tsp chopped green chilies
•  1 tsp chili flakes

Method:

To make the chilla batter, mix all the ingredients in a bowl. Add 1 cup of water and mix well. Let the batter rest for 10 minutes. If needed, add more water to reach the right consistency shown in the video.

How to make Jini Dosa Chila: First, make a chilla. Spread mayonnaise, tomato ketchup, and shezwan sauce on it. Then, add vegetables, pav bhaji masala, and grated paneer. Mix well and cook until the bottom is crispy. Roll the chilla and remove it from the pan. Cut it into 4 parts. Place it on a plate and grate processed cheese on top. Serve hot.

How to make Chilla Quesadilla: Prepare 3 chillas. Heat oil in a pan. Add chopped onions and sauté until softened. Next, add capsicum and mix well. Then, add boiled kidney beans and other ingredients, mashing them together. Remove from heat. On one chilla, spread 1 tablespoon of ketchup, then add half of the rajma mixture. Sprinkle spring onions, coriander leaves, and grated cheese. Cover with a second chilla and repeat the process. Heat 1 tablespoon of oil in a pan, place the quesadilla in it, and pour another tablespoon of oil on top. Press down and cook on low heat until the bottom is crisp. Flip it over and crisp the other side. Remove from the pan, cut into wedges, and serve.

How to make Lauki Chilla:

Take grated lauki in a mixing bowl. If it releases too much water, squeeze out excess moisture. Add besan, onion, green chili, ginger, cumin seeds, turmeric, red chili powder, garam masala, and salt. Mix well and add water gradually to form a smooth, medium-thick batter.

Heat a non-stick pan or tawa and grease it with a little oil. Pour a ladleful of batter onto the pan and spread it gently in a circular shape.Cook on medium flame until the edges lift slightly, then drizzle some oil on top.Flip and cook the other side until golden brown.

Serve hot with green chutney, curd, or tomato ketchup.