Besan Chilla Recipe: How to Make Soft Besan ka Chilla

Besan ka chilla is the breakfast many Indian homes turn to when time is short. It needs no soaking or grinding: just besan, water, a few spices and chopped vegetables. Get the batter right and you will have soft chillas with lightly crisp edges in about 30 minutes.

Quick answer: Whisk 120 g besan with ajwain, turmeric, chilli powder, salt and about 160–180 ml water into a smooth batter. Rest it for 10 minutes, then add chopped vegetables. Spread thin ladlefuls on a greased tawa over medium heat, cook for 2–3 minutes until the edges lift, flip and cook for another 1–2 minutes. This makes 4 chillas.

Ingredients for Besan Chilla

• 120 g (about 1¼ cups) Besan (Baarik)
• 160–180 ml water, added gradually
• 1 small onion, finely chopped
• 1 small tomato, deseeded and finely chopped
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander leaves
• ½ tsp ajwain (carom seeds), crushed between your palms
• ¼ tsp turmeric (haldi)
• ¼ tsp red chilli powder
• A pinch of hing (optional)
• Salt to taste
• 4 tsp oil or ghee, about 1 tsp per chilla

How to Make Besan Chilla: Step by Step

1. Mix the dry ingredients. Add the besan, ajwain, turmeric, chilli powder, hing and salt to a bowl.
2. Whisk in the water. Pour in the water a little at a time, whisking continuously. Besan forms lumps easily, so keep whisking until the batter is completely smooth and pours like thick cream.
3. Rest the batter. Cover and leave it for 10 minutes. Whisk in a spoonful of water if it thickens too much.
4. Add the vegetables. Stir in the onion, tomato, green chilli and coriander just before cooking.
5. Heat and grease the tawa. Use medium heat. Besan needs a little longer than moong dal flour to cook through, so avoid very high heat.
6. Spread and cook. Pour a ladleful into the centre, spread it into a thin round, and drizzle ½ tsp oil around the edges. Cook for 2–3 minutes until the edges turn golden and lift away from the tawa.
7. Flip and finish. Turn it over and cook for another 1–2 minutes, pressing lightly with the spatula. Serve hot with green chutney, curd or ketchup.

Tips for the Perfect Besan Chilla

• No lumps. Add water gradually instead of all at once. A whisk works better than a spoon.
• Cook it through. Undercooked besan tastes raw and slightly bitter. Both sides should have golden-brown spots.
• Medium heat is best. Too hot and the outside browns before the inside cooks; too cool and the chilla turns pale and sticky.
• For crisper edges, spread the batter thinner and add a little extra oil around the edges.

Baarik or Dardara Besan: Which Is Better for Chilla?

Chakki Peesing grinds besan two ways, both from 100% chana dal:

• Besan (Baarik) is a fine grind with a smooth texture. It gives a smooth batter and thin, soft chillas, which makes it the easier choice for everyday chilla.
• Besan (Dardara) is a coarse grind. It gives a grainier texture and is often preferred for pakoras and laddoos.

If you like a little bite, try mixing a spoonful or two of dardara besan into the baarik.

Besan Chilla Calories and Protein

Each chilla in this recipe uses about 30 g of besan. Based on USDA data for chickpea flour (besan) (387 kcal, 22.4 g protein and 10.8 g fibre per 100 g), that besan provides roughly:

• About 115 kcal
• About 7 g protein
• About 3 g fibre

With 1 tsp of oil, one chilla comes to roughly 160 kcal before vegetables and chutney. These are estimates; your quantities and fillings will change the numbers.

Besan Chilla vs Moong Dal Chilla

Source: USDA FoodData Central values for chickpea flour and mung beans, scaled to 30 g. Both make a protein-rich breakfast; choose by taste. See our moong dal chilla recipe.

Variations to Try

• Vegetable besan chilla: Add grated carrot, chopped capsicum and finely shredded cabbage.
• Paneer besan chilla: Spread grated paneer on one half, fold and serve.
• Methi besan chilla: Add a handful of finely chopped fresh methi leaves.
• No-onion version: Skip the onion and tomato and add capsicum and coriander instead.

Frequently Asked Questions

How many calories are in one besan chilla?

About 115 kcal come from 30 g of besan, or roughly 160 kcal with 1 tsp of oil. Fillings and chutneys add more.

How much protein is in besan chilla?

About 7 g per chilla made with 30 g of besan, based on USDA values for chickpea flour.

Is besan chilla good for weight loss?

It is a filling breakfast with protein and fibre that can fit a weight-management plan. Results depend on your overall diet, portion size and oil, not on any single food.

Why does my besan chilla taste bitter?

The besan is usually undercooked. Cook on medium heat until both sides have golden-brown spots.

Why does my besan chilla stick to the tawa?

The tawa may not be hot enough or well greased, or the chilla was flipped too early. Wait until the edges lift on their own.

Is besan chilla gluten-free?

Besan is made from chana dal and does not naturally contain gluten. Chakki Peesing besan is prepared in a facility that also handles gluten grains, so people with coeliac disease should take this into account.

Start with Fresh Besan

Chakki Peesing Besan (Baarik) and Besan (Dardara) are stone-ground from 100% chana dal in small batches, with no additives or preservatives.

Nutrition values are approximate estimates based on USDA data and vary with ingredients and portion size.