Besan ka Chilla Recipe | How to make Besan ka Chilla


besan ka chilla


Try the besan ka chilla recipe, or besan ka cheela recipe, native to Rajasthan, if you want to make a delicious dosa with health values. The batters of dosas like masala dosa needs to be fermented. The good news is you do not need to ferment the batter of besan chilla. This trait should make you more keen to know how to make besan ka chilla.

Food Fact
Besan, in comparison to wheat flour, may substantially reduce the cholesterol levels.1

Bouquets to the besan ka chilla recipe, because it is light on the ingredients. Besan tops the list of simple items. That's not all, the cooking steps, too, are simple.


Besan gives a lip-smacking taste to the chilla or cheela.

What are the other items that make the taste buds crave for a besan ka chilla? The three of the keys items that take the taste of this dish to the next level are fresh curd, rice flour and coconut gratings. Red chili powder, hing and jeera also play their role to please the palates.

TIP
Add besan ka chilla to your list of favorite recipes, as it is an instant dosa with a fine taste. If you need to make, say a quick breakfast or light evening food, besan ka chilla would be an answer.

Make the besan ka cheela more delicious and nutritious by adding curry leaves, tomatoes and onions. The taste and nutrition points of this food should further move your interest forward to find out how to make besan ka chilla.

Enjoy besan ka cheela with saunth chutney or green chutney. Coconut chutney or pudina chutney are among the other side dishes with a fine match for this food.

Do not forget to eat or serve besan ka cheela with a teaspoon of fresh, home-made ghee.

Did you know?
Besan chilla is said to be a gluten-free diet option.2







gooseberry jam
Gooseberry jam is a lip-smacking jam for dishes like chapati and bread.




Quantity:
4-5 dosas

Ingredients:

1. Besan / chana flour / kadale hittu / gram flour / kadalai mavu / chick pea flour 1/2 cup
2. Rice flour 1 tablespoon
3. Ajwain 1/4 teaspoon
4. Hing 1/8 teaspoon
5. Chili powder 1/4 teaspoon or to taste
6. Jeera powder 1/4 teaspoon
7. Salt to taste
8. Curd 1 tablespoon
9. Coconut gratings 1 tablespoon
10. Curry leaves, chopped, 1 sprig
11. Coriander leaves, chopped, few sprigs
12. Ginger, chopped, 1/4 teaspoon
13. Oil

Topping:

1. Onion, finely chopped, 1
2. Tomato 1
3. Carrot, gratings, 1

How to make Besan ka Chilla?


1. Add items 2-7 of the Ingredients table to the utensil with besan.

besan ka chilla s1

Mix.

besan ka chilla s1b
2. Beat the curd with a spoon.

Add to the besan mixture.

besan ka chilla s2
3. Add water and mix to make a batter.



besan ka chilla s3b

NOTE
The batter should be thinner than the dosa batter and little thicker than the rava dosa batter.
4. Add coconut, chopped leaves and ginger.

besan ka chilla s4

Mix.

besan ka chilla s4b

Keep aside.
5. Cut the tomato into 4 pieces.

Remove the inner part and seeds.

TIP
Use inner part and seeds as an item to make a curry, sambar or chutney.

Chop the outer portions.

besan ka chilla s5
6. Mix onion, carrot gratings and tomato.

Topping is ready.

besan ka chilla s6
7. Heat a dosa tava.

Pour a few drops of oil and spread it across the tava.

besan ka chilla s7
8. Turn the flame to medium.

IMPORTANT
Do not cook the besan ka cheela on high flame, because the cheela will get burnt quickly.

Pour a ladle full of the dosa batter, on the hot tava, in a circular motion.

besan ka chilla s8
9. Sprinkle the topping across the raw chilla.

besan ka chilla s9

Pat the topping with a spatula, so the topping sticks to the chilla.

besan ka chilla s9b

Cover with a plate.

besan ka chilla s9c

Cook for a minute.

Set flame to low.

Cook for a few more minutes.

Remove the plate.
10. Pour a few drops of oil across the cheela.

besan ka chilla s10

Flip the cheela carefully when you can easily lift it up with the spatula.

besan ka chilla s10b
11. Pour a few drops of oil.

Press the chilla with a spatula.

besan ka chilla s11

After a few minutes, lift the chilla and check if the onion and tomato pieces have some brown spots. If yes, flip and cook on a low flame for some more time, which depends on whether you want the chilla to be soft or crispy.

besan ka chilla s11b

besan ka chilla s11c
12. Besan ka chilla is ready.

besan ka chilla final


TIPS Besan ka Chilla Recipe
1. Add palak puree to the batter to make the chilla more nutritious.
2. Use puli inji as a side dish in addition to or in lieu of tamarind chutney.
3. Use spring onion, in season, as one of the items for topping.
4. Add chopped green chilies to make this dish spicier.