Easy Besan Chilla Recipe (High-Protein Indian Breakfast)
A quick, crispy savory pancake made from spiced chickpea flour batter, naturally gluten-free, vegan, and protein-packed. Ready in 15 minutes.
Equipment
- Non-stick pan or cast iron tawa
- Mixing bowl
- Ladle
- Flat spatula
Ingredients
For the batter
- 1 cup besan chickpea flour
- ¾ cup water plus more to adjust consistency
- 1 small green chili skip for kids; finely chopped
- 1 tsp ginger freshly grated
- 2 tbsp fresh coriander cilantro; finely chopped
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ¼ tsp red chili powder or paprika for milder heat
- Salt to taste
For cooking
- 2 tsp oil or ghee divided
Instructions
Prepare the batter
- Whisk besan with water gradually until smooth and lump-free. The batter should be thin and pourable, like crêpe batter.
- Add green chili, ginger, coriander, cumin seeds, turmeric, red chili powder, and salt. Mix well.
- Rest the batter for 5 minutes to help the flour hydrate fully.
Cook the chilla
- Heat a non-stick pan or tawa on medium-high heat until very hot. A drop of water should sizzle and evaporate immediately.
- Drizzle ½ tsp oil and spread it across the pan.
- Pour ¼ cup batter into the center and spread thin in a circular motion with the back of the ladle to make a round about 6–7 inches wide.
- Drizzle a few drops of oil around the edges. Cook on medium heat for 2–3 minutes until the edges lift and the surface looks set.
- Flip carefully with a flat spatula. Cook the other side for 1–2 minutes until golden.
- Remove and serve immediately with chutney or yogurt.
Notes
Batter consistency: aim for thin and pourable, slightly thinner than dosa batter. It should coat and run off a spoon easily.
Hot pan is essential: starting on a cold pan causes chilla to stick and tear.
Don't press down after flipping. Let it cook undisturbed for crispy results.
Jain / no-onion-garlic version: skip the green chili; add a pinch of ajwain (carom seeds) instead.
Store cooked chilla in an airtight container in the fridge for up to 2 days. Reheat on a dry pan to restore crispiness.
Tried this recipe?Let us know how it was!