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–+ servings
Multiple besan Cheela in a plate

Besan Cheela Recipe

Besan Chilla is a savory pancake made from gram flour (besan) mixed with water, spices, and chopped vegetables. Cooked on a skillet until golden brown, it's typically served with green chutney or yogurt. This dish is high in protein, gluten-free, and perfect for a healthy breakfast or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 4 Chillas
Calories 350 kcal

Ingredients
  

Ingredients

  • 1 Cup Besan (Chickpea flour)
  • 1 tablespoon Suji (semolina)
  • ½ teaspoon Cumin seeds
  • 1 Small Onion
  • 1 Small Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger
  • 1 teaspoon Salt
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • Water
  • Oil or Ghee
  • Fresh coriander leaves

Instructions
 

Prepare the Batter

  • In a mixing bowl, combine the Besan and Suji. Add in the cumin seeds, onion, tomato, green chili, ginger, fresh coriander, salt, turmeric, and red chili powder. Mix everything together. Gradually add water to the mixture, stirring to form a smooth batter that has the consistency of pancake batter. If it’s too thick, add a little more water until it’s spreadable but not too runny.

Cook the Cheela

  • Heat a non-stick tawa or skillet over medium heat and lightly grease it with a bit of oil or ghee. Pour a ladleful of the batter onto the hot tawa and spread it out in a circular motion, just like making a pancake. Cook for 2-3 minutes on one side until the edges turn golden and crisp.

Flip and Cook

  • Once the first side is cooked, flip it over and cook the other side for another 2-3 minutes. If you like your cheela extra crispy, press it down gently with a spatula for an additional minute.

Serve

  • Remove the Besan Cheela from the skillet and serve hot with your favorite chutney or a dollop of yogurt. It’s also great with a hot cup of chai.

Notes

Storage: Keeping Your Besan Cheela Fresh

If you have leftovers (which is rare, but hey, it happens!), store them in an airtight container in the fridge for up to 2 days. When ready to eat, simply reheat on a skillet or in a microwave, and your cheelas will taste almost as fresh as when they were first made.

Variations: Get Creative with Flavors

Want to switch things up? You can make the Besan Cheela spicy by adding extra green chilies or a red chili paste to the batter. Add grated carrot or spinach for extra nutrition. For those with a sweet tooth, a little jaggery and cardamom can be added for a unique, sweet-savory twist!

Pairing Suggestions

What goes best with your Besan Cheela? Try pairing it with a refreshing mint chutney or tamarind chutney for that perfect balance of flavors. If you’re in the mood for a drink, a chilled glass of lemonade or a hot cup of ginger chai will do wonders.

Nutrition

Nutrition Facts
Besan Cheela Recipe
Amount per Serving
Calories
350
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Sodium
 
600
mg
26
%
Potassium
 
800
mg
23
%
Carbohydrates
 
55
g
18
%
Fiber
 
10
g
42
%
Sugar
 
4
g
4
%
Protein
 
16
g
32
%
Vitamin A
 
900
IU
18
%
Vitamin B1
 
0.2
mg
13
%
Vitamin B2
 
0.3
mg
18
%
Vitamin B3
 
2
mg
10
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.3
mg
15
%
Vitamin C
 
15
mg
18
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
5
µg
5
%
Calcium
 
40
mg
4
%
Iron
 
3.5
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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