Besan Chilla

• INGREDIENTS

  For the Batter:

  • 1 cup (120g) besan (gram flour)

  • 1 cup (240 ml) water, adjust for consistency

  • 1 small (50g) onion, finely chopped

  • 1-5 green chili, finely chopped (adjust to taste)

  • 11g coriander leaves, finely chopped

  • ⅛ teaspoon turmeric powder

  • ¼ teaspoon red chili powder

  • ¾ teaspoon salt, or to taste

  • Oil for pan frying

• INSTRUCTIONS

  Step 1: Prepare the Batter

  1. Add besan, water, green chilies, coriander leaves, turmeric powder, red chili powder, and salt to a blender.

  2. Blend into a smooth, lump-free batter with a medium-thick pouring consistency.

  Step 2: Heat the Pan

  1. Place a non-stick or cast iron skillet over medium heat.

  2. Lightly grease the surface with oil and allow it to heat evenly.

  Step 3: Cook the Chilla

  1. Stir the rested batter before using.

  2. Pour a ladleful of batter onto the center of the hot pan and gently spread into a round chilla.

  3. Immediately sprinkle finely chopped onions evenly over the surface.

  4. Drizzle a few drops of oil around the edges.

  5. Cook on medium heat until the base turns golden and the top is set.

  6. Flip the chilla and cook the other side until golden and the onions are slightly browned.

  Step 4: Repeat & Serve

  1. Repeat with the remaining batter, stirring before each use and greasing the pan as needed.

  2. Serve hot with your preferred chutney or side

• FLAVOR & FUNCTION

  • Besan (Gram Flour): Forms the base of the chilla. Provides structure, nuttiness, and a hearty texture.

  • Onion: Adds moisture, sweetness, and a subtle crunch when added during cooking.

  • Green Chilies: Brings heat and sharpness, balancing the richness of the batter.

  • Coriander Leaves: Adds freshness and herbal brightness.

  • Turmeric Powder: Provides earthy undertones and a warm yellow color.

  • Red Chili Powder: Enhances the spice level and adds visual warmth.

  • Salt: Balances all flavors and enhances the savory profile.

  • Water: Hydrates the flour, controls consistency, and activates the binding properties of besan.

  • Oil/Ghee (for cooking): Prevents sticking, adds crispness to the edges, and contributes richness.