Best 2 Besan Chilla Nutritional Value Recipes

Dive into the delectable world of Besan Chilla, an Indian savory pancake made from chickpea flour. Also known as Puda, Cheela, or Chila, this versatile dish is a staple in many Indian households, enjoyed for breakfast, lunch, or dinner. With its crispy exterior and soft, fluffy interior, Besan Chilla is a delightful treat that can be customized with various fillings and toppings. Explore our collection of Besan Chilla recipes that offer a range of flavors and textures, from the classic plain chilla to innovative variations like stuffed chilla, vegetable chilla, and even sweet chilla for a delightful dessert option.

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BESAN CHILLA | CHILLA RECIPE (GRAM FLOUR PANCAKES)

Besan Chilla | Chilla Recipe (Gram Flour Pancakes) image

Besan Chilla or besan cheela is a savory Indian pancake recipe made with gram flour (besan), onions, tomatoes, herbs and spices. You can add your favorite grated vegetables to make these more nutritious, and serve as a quick breakfast, brunch, or even as a late-night snack.

Provided by Dassana Amit

Categories Breakfast

Time 30m

Number Of Ingredients 12

Ingredients

1 cup besan ((gram flour) - 100 grams)
¼ cup finely chopped onions (or 1 small onion)
¼ cup finely chopped tomatoes (or 1 small tomato)
¼ cup chopped coriander leaves ((cilantro))
½ to ⅔ teaspoon finely chopped green chilies (or serrano pepper)
½ teaspoon finely chopped ginger (or ½ inch peeled ginger)
½ teaspoon carom seeds ((ajwain))
2 to 3 pinches turmeric powder ((ground turmeric))
¼ teaspoon red chili powder (or cayenne pepper)
½ to ⅔ cup water (or add as required)
salt (as required)
oil (as required)

Steps:

Take the gram flour in a mixing bowl.
Add the onions, tomatoes, ginger, green chillies ground spices, carom seeds, coriander leaves and salt.
First add ½ cup water and with a wired whisk begin to mix.
If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
Gently with the back of the ladle, begin to spread the batter.
Spread lightly and gently so that the cheela does not break.
On a low flame cook the chilla till the top begins to look cooked.
Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
Continue to cook till the base gets light golden.
Flip and now cook the other side.
Cook this side until you see golden spots on the besan chilla.
Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.

Nutrition Facts : Calories 108 kcal, Carbohydrate 10 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 210 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

BESAN CHILLA

Besan Chilla image

The chickpea crêpe known as besan chilla is the perfect traditional North Indian breakfast. Packed with satisfying vegetables and spices, the dish also works as a side, vegetarian main course or a snack. The best part is that your favorite vegetables or proteins can make an appearance in the crêpe. The chutney is the perfect dipping sauce (although ketchup also works great).

Provided by Maneet Chauhan

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1 cup besan (gram flour)
2 tablespoons rice flour
1 tablespoon ginger-garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon ajwain
1/2 teaspoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves
Kosher salt
1/2 red onion, finely chopped
1 small tomato, seeds removed, flesh chopped
1 small carrot, shredded
1/2 cup lightly packed chopped baby spinach
1 tablespoon chopped green bell pepper
2 tablespoons finely chopped cilantro leaves
1 green chile, such as Thai or serrano, finely chopped
5 teaspoons ghee or oil
Green Chutney, recipe follows, for serving
2 small bunches cilantro
Juice of 2 lemons
3 garlic cloves
1 small tomato
1 green chile, such as Thai or serrano
1/4 cup plain yogurt
1 teaspoon sugar
1/2 teaspoon chaat masala
1/2 teaspoon toasted cumin powder
Black salt, to taste

Steps:

Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.
Repeat with the remaining batter and ghee. Serve with green chutney.
Combine all the ingredients in a blender and blend until smooth.

Tips:

Use a non-stick pan: This will prevent the chilla from sticking and make it easier to flip.
Heat the pan over medium heat: If the pan is too hot, the chilla will burn before it has a chance to cook through.
Don't overcrowd the pan: Cook the chillas in batches if necessary to avoid overcrowding the pan.
Flip the chillas carefully: Use a spatula to gently flip the chillas to avoid breaking them.
Serve the chillas immediately: Besan chillas are best served hot off the pan.

Conclusion:

Besan chillas are a delicious and nutritious breakfast, lunch, or dinner option. They are easy to make and can be customized with a variety of toppings and fillings. Whether you are looking for a quick and easy meal or a healthy and satisfying snack, besan chillas are a great choice.