Indian Chickpea Flour Pancakes


Chilla made with gram flour or sprouts for breakfast or snack as its protein-wealthy and continues you complete. It may be eaten simple or used as a base for gluten free, excessive protein wraps. Stuff it with veggies to make it filling and healthy.


  • 1 Cup Gram Flour/ Besan
  • ¼ Cup rice flour /chawal ka atta
  • 1 Cup Water (lukewarm)
  • Salt to taste
  • 1 Teaspoon ginger paste
  • ½ Teaspoon turmeric powder
  • ¼ Teaspoon asafoetida /hing
  • 1 Teaspoon chili powder
  • 1 Teaspoon cumin powder
  • Ingredients For Chilla Filling:
  • ¼ Cup candy corn
  • ¼ Cup cabbage, shredded
  • ¼ Cup finely chopped bell pepper
  • ¼ Cup chopped onion
  • 2 Tablespoon chopped coriander
  • Salt to taste
  • 1 Teaspoon Chaat Masala
  • 1 Teaspoon cumin powder
  • ½ Teaspoon chili powder
  • ¼ Cup inexperienced chutney
  • ¼ Cup tomato ketchup
  • 1 Cup paneer /cottage cheese grated
  • ½ Cup grated cheese parmesan or cheddar
  • ¼ Cup ghee/ butter


  1. In a blending bowl integrate rice and grame flour. Mix nicely. Add ¼ – ½ Cup lukewarm water at a time and whisk the batter. Keep whisking the batter until it’s far silky easy, lump free, and of losing consistency. Let it relaxation for 10 – 15 mins at room temperature.
  2. After that add ¼ cup extra water and once more whisk the batter to mix all of the ingredients. The chilla batter is ready.
  3. Combine all of the veggies, spices, and salt in a blending bowl. Mix nicely. Taste and upload extra seasoning if required. The filling for chilla is ready.
  4. Heat a heavy backside, thick pan over excessive heat. Take a ladle complete of chilla batter and unfold it like a dosa or skinny crepe withinside the warm pan. Drizzle a teaspoon of ghee on the rims of the chilla. Do now no longer turn.
  5. Spread a teaspoon every of inexperienced chutney and tomato ketchup at the chilla. Add 2 tablespoons of filling, 2 tablespoon of grated paneer, and 1 tablespoon of grated cheese. Press the stuffing lightly the usage of a spatula. Once the chilla is crisp, fold it right into a 1/2 of and serve immediatley.

 Style 2

  1. Once the chilla batter and filling are ready, integrate them. Heat a heavy backside, thick pan over excessive heat. Brush the pan with a teaspoon of ghee.
    Take a ladle complete of chilla batter and unfold it at the pan like a pancake. It is barely thick and uneven. Drizzle a teaspoon of ghee on chilla, cowl it with a lid.
    Remove the lid, turn the chilla, and Serve Besan Chilla without delay with chutney and ketchup.
  2. The chilla batter need to be silky easy, lump-free, and of thick spoon losing consistency. I use 1 Cup of water to get the preferred consistency. If the batter appears too thick upload extra water as gram flour absorbs a number of water. Resting: Let the batter relaxation for 10 – 15 mins earlier than making the chilla.
  3. Try to apply a thick, heavy backside pan for making the chilla. Make positive the pan is warm earlier than including the batter. If you’re making dosa-fashion chilla DO NOT grease the pan with oil. Sprinkle water and wipe it clean. No want to turn the chilla.
  4. After including the veggies if the batter appears too thick, upload 1 – 2 tablespoons of water to get the spoon losing consistency.



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