Besan Chilla Recipe

Ingredients

• 1 Cup Gram Flour (Besan)
• 1/4 Cup rice flour (chawal ka atta)
• 1 Cup Water (lukewarm)
• Salt to taste
• 1 Teaspoon ginger paste
• 1/2 Teaspoon turmeric powder
• 1/4 Teaspoon asafoetida (hing)
• 1 Teaspoon red chili powder
• 1 Teaspoon cumin powder
• 1/4 Cup sweet corn
• 1/4 Cup cabbage, shredded
• 1/4 Cup finely chopped bell pepper
• 1/4 Cup finely chopped onion
• 2 Tablespoon chopped fresh coriander
• Salt to taste
• 1 Teaspoon Chaat Masala
• 1 Teaspoon cumin powder
• 1/2 Teaspoon red chili powder
• 1/4 Cup green chutney ((see recipe))
• 1/4 Cup tomato ketchup
• 1 Cup paneer (cottage cheese), grated
• 1/2 Cup grated cheese (parmesan or cheddar)
• 1/4 Cup ghee (clarified butter)

Instructions

1. 1

   --- Prepare Besan Chilla Batter ---

2. 2

   In a mixing bowl combine rice and grame flour. Mix nicely. Add 1/4 - 1/2 Cup lukewarm water at a time and whisk the batter. Keep whisking the batter till it is silky smooth, lump free, and of dropping consistency. Let it rest for 10 - 15 minutes at room temperature.

3. 3

   After resting time, add the seasoning, 1/4 cup more water and again whisk the batter to combine all the ingredients. The chilla batter is ready.

4. 4

   --- Prepare Chilla Filling: ---

5. 5

   Combine all the vegetables, spices, and salt in a mixing bowl. Mix nicely. Taste and add more seasoning if required. The filling for chilla is ready.

6. 6

   --- Besan Chilla - Style 1 ---

7. 7

   Heat a heavy bottom, thick pan over high heat. Once the hot fumes start coming from the pan, sprinkle water, let water evaporate, and wipe the excess water from the pan.

8. 8

   Take a ladle full of chilla batter and spread it like a dosa or thin crepe in the hot pan. Drizzle a teaspoon of ghee on the edges of the chilla. Let it cook. Do not flip.

9. 9

   Spread a teaspoon each of green chutney and tomato ketchup on the chilla. Add 2 tablespoons of filling, 2 tablespoon of grated paneer, and 1 tablespoon of grated cheese. Press the stuffing gently using a spatula.

10. 10

    Once the chilla is crisp, fold it into a half and serve immediatley.

11. 11

    --- Besan Chilla - Style 2 ---

12. 12

    Once the chilla batter and filling are ready, combine them. Whisk the batter and add more water to get a spoon dropping smooth consistency.

13. 13

    Heat a heavy bottom, thick pan over high heat. Brush the pan with a teaspoon of ghee.

14. 14

    Take a ladle full of chilla batter and spread it on the pan like a pancake. It is slightly thick and uneven. Drizzle a teaspoon of ghee on chilla, cover it with a lid, and cook for 1 - 2 minutes over medium heat.

15. 15

    Remove the lid, flip the chilla, and cook from other side for 10 - 20 seconds. Serve Besan Chilla immediately with chutney and ketchup.