Besan Chilla Recipe | Easy Gram Flour Pancake
Besan Chilla is an easy and tasty Indian breakfast recipe that is made with gram flour, onion, green chilli, spices and water. You cook it on a tawa like a thin pancake. Besan Chilla has a texture inside and it is slightly crisp on the edges.
Besan has a mild nutty flavour. It goes well with spices like turmeric and red chilli powder. When you add chopped onion and green chilli to Besan the taste is warm and comforting. It is also slightly spicy. You can mix the batter for Besan Chilla quickly.
What is Besan Chilla?
Besan Chilla is a tasty Indian pancake that is made mostly from besan, which is also called gram flour. People usually eat Besan Chilla for breakfast. They have it as a snack or sometimes they even have it for a light dinner. The good thing about Besan Chilla is that you do not have to wait for a time for the batter to be ready like you do with dosa or idli batter. You just mix all the things together make a batter and then you cook it on a tawa.
Why You’ll Like Besan Chilla Recipe
I really like this Besan Chilla Recipe because it is simple and easy to make. You do not have to be a cook to make it. The Besan Chilla Recipe is good for people who are just starting to cook.
The Besan Chilla Recipe is an option when you want to eat something that is not too heavy but will fill you up. The Besan in the Besan Chilla Recipe gives it a texture. The onion in the Besan Chilla Recipe adds a bit of sweetness and some crunch. The green chilli, in the Besan Chilla Recipe gives it a bit of heat the turmeric adds some colour and the red chilli powder makes the Besan Chilla Recipe taste better.
Preparation of Besan Chilla
To make a Besan Chilla you need to get the batter right. When you are mixing the batter add water a little at a time. This way you can avoid getting lumps in the batter. The Besan Chilla batter should be smooth and easy to pour. It should not be too thin.
If the Besan Chilla batter is medium thick it is easy to spread. It gives the Besan Chilla a good texture.
You should chop the onion and the green chilli into pieces so they mix well into the Besan Chilla batter. If the pieces are big it can be hard to spread the batter and the Besan Chilla might break when you flip it. Letting the Besan Chilla batter rest for a minutes is a good idea because it helps the besan absorb the water properly. This makes the Besan Chilla batter smoother.
Texture of Besan Chilla
A good Besan Chilla is soft inside. A little crispy on the outside with a nice golden colour. This makes it really nice to eat. When you put the batter on the tawa it should spread out evenly. Make a thin layer that cooks fast but still stays moist inside.
You should put an oil around the edges so that it cooks properly and does not stick. This also makes it taste better.
Serving Besan Chilla
Besan Chilla is best served hot straight from the tawa. It pairs wonderfully with green chutney, coconut chutney, tomato ketchup, curd, or pickle. It can also be enjoyed with a cup of tea as a light and comforting evening snack.
“You can also try more ‘quick breakfast recipes’ for simple homemade morning meals“
