Besan chilla is a savory, protein-packed north Indian style crepe made with chickpea flour, vegetables and herbs. I love loading it with veggies for a healthy and fresh start to the day. This simple and easy recipe comes together in minutes and every kid - and adult - I've ever served it to has loved it.
Table of Contents
What is besan chilla?
Besan chilla (also called besan cheela or puda or pudla) is a north Indian pancake made with finely ground chickpea flour or besan. It bears a skin-deep resemblance to an omelet, although it tastes nothing like one and is delicious in its own right. India's large community of lacto-vegetarians doesn't consume eggs and you can often find besan chilla in restaurants listed on the menu as a "vegetarian omelette" or "vegetable omelette".
The reason a chilla is so delicious is the perfect alchemy between chickpea flour, onions and cilantro. These ingredients are made for each other and they create a wonderful harmony for the tastebuds - an experience that's not unlike eating a vegetable pakora, which has many of the same ingredients.
Another very good reason to eat besan chilla is that it is extremely nutritious: it is low in fat, the chickpea flour has heart-healthy protein and other nutrients, and it typically contains other healthy ingredients like onions, green chili peppers, vegetables like tomatoes or bell peppers as well as spices like turmeric and cayenne. The recipe is soy-free, nut-free and gluten-free and it takes minutes to make. In fact, it's perfect for beginners. This is hands-down one of my favorite Indian breakfasts and I make this easy besan chilla or sprouted moong chilla every week.
I make this at least once a week for my six-year-old son. It's the only way that I can get any veggies into him. Thanks for an awesome recipe. Five stars! - Preeti
Recipe card
Besan Chilla Recipe
Ingredients
- 1 cup chickpea flour (besan or gram flour or garbanzo bean flour)
- ¼ cup rice flour
- 1 medium onion (finely diced)
- 1-2 green chili peppers (like serrano or jalapeno. Use less and deseed if very sensitive to heat).
- 1 teaspoon ajwain (carom seeds, crushed between your palms to release their aroma. You can substitute with cumin seeds).
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne
- 1 teaspoon ginger garlic paste
- 1 cup baby spinach (finely chopped)
- 2 tablespoons cilantro (finely chopped)
- Salt to taste
- 2 tablespoons avocado oil or any neutral oil (or cooking spray)
Instructions
- Place all the ingredients in a mixing bowl and mix. Set aside for about 15 minutes. This will give the vegetables time to express their liquids, giving you a better idea of how much water you need to make the batter.
- Pour in ½ cup water, mix, then add a little more, mix again. Don't add all of the water at once. I needed 1 ½ cups water total.
- Heat a cast iron griddle or non-stick griddle. Coat the surface with oil or cooking spray. Pour some batter into the center. I used a ½ cup measure filled close to but not all the way to the brim for each pancake. You can use the bottom of the cup to spread the batter slightly, if needed, and thin out the chilla.
- Cook this chilla until the underside is golden-brown and the top is beginning to dry. Flip over and cook a couple more minutes.
- Serve hot.
Notes
Top tips
- Sift in the chickpea flour to avoid any lumps that could be hard to get rid of once you start adding water to the batter. Don't skip this step! Also add water slowly to avoid any clumping.
- You can make the chilla as thick or thin as you want by adjusting the quantity of water in the batter, but don't overdo it. When you add besan mixed in water to a hot medium, the starches in the lentils bind with the water and firm up as they are heated. This ensures that your chilla will be easy to flip. But adding too much water can create a batter that will not bind. I needed 1 ½ cups of water for this batter, which makes moderately thin chillas. You can add up to ½ cup more, but probably not more than that. The batter should be of pourable consistency and thinner than a regular pancake batter.
- When adding veggies to the chilla, use veggies that cook quickly, like finely chopped greens, bell peppers, green beans, carrots, beets, cabbage and cauliflower. If you use vegetables that express too much liquid, like summer squash, mushrooms and tomatoes, make sure you give enough time for the ingredients to sit around after they are mixed so the veggies express their liquids before you add water.
- Mint and cilantro are amazing with the rest of the flavors in a besan chilla. Use one or the other or both! Or use another savory herb, like rosemary or sage (use less because these are stronger herbs).
Nutrition Information
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How to make besan chilla
Sift the besan and rice flour into a bowl. Add the finely chopped green chilli peppers, onions, ginger-garlic paste, ajwain, cayenne and turmeric powder to the bowl.
Add cilantro and chopped spinach. Add salt to taste.
Mix all of the ingredients and set them aside for 15 minutes so the veggies express their juices into the batter.
Pour in ½ cup water, mix, then add a little more, mix again. Don't add all of the water at once. I needed 1 ½ cups water total.
Heat a cast iron griddle or non-stick griddle over medium heat. Coat the surface with oil or cooking spray. Pour the batter into the center (I used a ½ cup measure filled close to but not all the way to the brim). Use the bottom of the cup (make sure it's heat-safe, otherwise use a spoon or ladle) to thin out the chilla if needed.
Cook until the underside is golden-brown and the top is beginning to dry. Flip over and cook a couple more minutes.
Besan chilla FAQs
Rice flour makes the chilla extra crispy around the edges. You can skip it if you don't want to use it.
Besan chilla goes very nicely with a zesty Indian chutney, like mint chutney or onion chutney. You can also serve it with a spicy Indian pickle, like lime pickle or carrot pickle, or with vegan yogurt. Kids love it with tomato ketchup!
Because the chilla is low in calories, high in fiber and protein, and quite satisfying, it is a great food to include in a weight-loss diet. You can further reduce the calories by cooking the chilla with cooking spray instead of oil.
There are 13 net carbs in each chilla, so it can be part of a sensible low-carb diet. You can cut down the carbs to 11 grams by skipping the rice flour.
Some cooks add a pinch of baking soda to the recipe, to make the chilla lighter and crispier. If you want to add baking soda, add no more than ⅛th of a teaspoon or a generous pinch to the batter right before you cook the chilla. Be sure to mix it in!
You can make a chilla oil-free, but using a little bit of fat to coat the non-stick griddle or skillet helps create crispy edges. For best results use a cast-iron skillet. For even crispier edges, you can drizzle a bit of oil along the edges of the chilla as it cooks, like you would with a dosa.
Besan chilla tastes best when it's made fresh. But if you have leftover chillas, refrigerate them in an airtight container and reheat on the griddle before serving. Or just store the batter in the fridge and make the chillas right before serving. The batter will keep in the fridge for up to three days.
justjhoom says
How fabulous is your blog! I really enjoy your writing and photos and will be bookmarking several recipes, starting with the bean and oat burgers! I made something similar to your chillas this past week:
Anonymous says
this might save ur cat: , its vegan food, my cat became healthy on it, its aprooved by vets, get a second opinion also regrd. her Illness from the following two vegan Vets, Dr. Andrew Knight, Homepage, includ. contact Info: , as well as Dr. Armaiti May, Homepage:
, wish u love and sending healing prayers
mensajes claro says
Thanks for the recipe!
neha g says
I love the way you have described it "Eggless Vegetable Omelet" .. made a traditional Indian dish more understandable n easy to make for outsiders. Love your simple method too. I am a chilla-fan and reading it on your page has refreshed my love for it all the more. Good job ! 🙂
Izzy says
Thank you SO much for posting this. I just tripped over this recipe while looking for some inspiration.
Since becoming vegan, one of the odd things I missed was the omelet. I even have a little ceramic "non-stick" pan that was made specifically for omelets that has been very lonely.
I'm looking forward to trying this!!
Anonymous says
Vaishali,I made these twice. Love them. Of course each time I added whatever veges I had handy. This time it was cabbage, scallions, tomato, green chilli.Thanks for the recipe!
Miri says
Healing vibes to Pubm 🙁
I just posted my version of a perfect traditional omelet - but must confess, the besan omelet is a weakness of mine, and mine don't somehow come out this well - these are perfect!
BTW, I have posted an eggless muffin recipe - but I do believe the flax you use in your muffins, makes a difference, Must try this next time
Amelia says
I made these a few nights ago, following your recipe--and they were fantastic! I used a slightly different vegetable mixture (what I had on hand), but they were still great. I'll definitely be making these again! Thanks for a wonderful recipe.
Priyanka Agrawal says
i have this on my blog too 🙂
KALVA says
lovely chilla...
Gauri Radha गौरी राधा says
That looks fantastic.
Anonymous says
Hi,
While making these chillas a tbsp of rice flour gives them a crunchy kick. Try it out.
Nisha.
Stephanie says
I would try green juices for Pubm with some sort of liquid cat supplement mixed in. They're really healing for humans, so it might be worth a shot.
Get well Pubm! <3
Averie says
new to your blog, VERY Cool omelet!
the rage with chickpea flour that ive seen lately in what many are calling socca has me really wishing I had ordered a bag of chickpea flour with my last online shopping order....soon, soon enough.
janet says
Wow - I had no idea you could get this ornate with chickpea flour for breakfast. 🙂 I loved socca, so this looks great! I can't wait to try this. 🙂
Cilantro says
My prayers for Pubm for a speedy recovery.
My mom makes them but never knew they are called them Chillas. I have somehow missed on them.
Vaishali says
Manasi, you are kind-- thanks for your concern, and I am trying to make sure we eat well and get plenty of rest, although that is not usually easy. Right now we are too focused on our little girl.
Looking forward to your chilla recipe. 🙂
Mandarine, Mihl, Thanks, and Pubm sends you a cuddle 🙂
Divya, thanks.
Jain, Latha, Anon., thanks and Pubm says thanks too 🙂
Priya, thanks!
Richa, she got her first chemo dose yesterday but the chances that it will help are only 20 percent. With her parents pitching for her along with all of you, she just might make it. Thanks for keeping her in your thoughts. 🙂
Jodye, Ashwin, Thanks!
PriyaVaasu, thanks from me and Pubm!
PriyaVaasu says
Delicious Chillas!!!! Best wishes to Pubm!!!!
jodye @ 'scend food says
I've been thinking so much about besan lately, I just want to add it to everything! This recipe looks amazing, I'll have to try its oon.
Ashwin Honawar says
Sounds pretty easy...will try over this weekend
Richa says
Sending my prayers to Pubm. The thought itself is so painful. I hope the chemo works and she gets her appetite back. Also sending some strength your way to help you all deal with these hard times.
Take care.
Priya says
Vegetable omelet looks wonderful and inviting..
Latha says
Yummy veg. omlete. My heart goes out to Pubm. Take Care.
Jain says
Best wishes for Pubm, she looks like a sweetie.
Your "omelet" looks delicious, I'll try it one day soon!
Sharada says
Chila is my family's favourite. Please check out Moong dal chila and Oats and semolina dosa from my kitchen 🙂
divya says
That looks fantastic, yum yum
Mihl says
I love everything that is made from besan. Your omelettes look very mouthwatering.
Sending many good thoughts for pubm.
mandarine says
Those look delicious! I'm gonna try them out soon.
I hope Pubm gets well, I kepp my fingers crossed!
Manasi says
Praying for Pubm ... healing love coming ur way.
Vaishali, this is a difficult time for u, so please take care of urself as well ( I say this particularly because under the given stress, u may neglect urself).
I make cheelas too, with a variation, am planning a post on that, but may take me a while.
Anonymous says
Sending my prayers to Pubm...I was just thinking when I was making your eggless french toast ...isnt there an eggless omelet and here is one 🙂