Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




67 Comments

  1. As a North Indian, I love my chillas in breakfast. And this is one simple, so easy, yet absolutely tasty recipe.5 stars

  2. We love this recipe!
    Even my kiddo loves asks for Besan Cheela!
    The estimates are perfect, we just double the recipe as need be. Quick, easy and family favorite!5 stars

  3. This is a very simple as well as very tasty recipe ??. Just like Saxena ji I like it.5 stars

  4. Hi Dassana ji, big fan of you and your recipes. You are always my family’s first reference point as every recipe of yours is promising. Please continue to share and help us with your recipes. Big big big thank you.

    1. Hi Himani, thank you so much for your sweet words. Feels good to read your feedback. Yes, I have many recipes waiting to be shared. Thanks again and most welcome.

  5. Hello Dassana!

    I followed your suggestion and made this chilla.
    I skipped the chilies as I don’t like spicy food (and I’m on an indian website… I’ll have to adjust to that!), and ended up adding quite a lot of tomato, onions, and coriander, making it very rich.

    It took me ages to chop them as I had never chopped anything before, but now I got the hang of it. Gotta start somewhere!

    I did use fresh ginger, powder turmeric, and cumin seeds, but I put too little in it because I feared not liking the taste. Next time I’ll put more, I really like ginger despite it being spicy; I kept eating some raw pieces, very unique flavour, never had it here. The turmeric is incredible, just a little pinch made it all yellow!
    I was suggested to add a pinch of baking soda to make it fluff a bit more.

    I managed to find the right consistency after adding extra water, and I was a bit scared when pouring the batter, as I have never cooked something like this and it would be easy to make a mess or burn it. I didn’t! Turned out really nice and rich in flavour! (OK, maybe I did burn the first one a bit…)

    We ate them for dinner, we liked it and it fills really quickly; easy to make and nutritious, and I liked the besan flour used this way.
    Even my indian colleague liked it, I have her approval 🙂 she calls it dosa.

    Thanks for the recipe and the suggestions, next time I want to try fereni suggested by a persian friend, and I already noticed you have made a recipe for it!

    Have a nice day!

    D5 stars

    1. hello D. that is great. i am happy that you liked the taste of besan chilla. ginger gives a really good taste. baking soda is not necessary, but yes adding them make the chilla soft and fluffy. if you can get black salt, adding a few pinches of it also gives a good taste. consistency can be adjusted with adding less or more water. less water will give thick chilla and adding more water will make them like crepes.

      most welcome and thanks for sharing the detailed feedback. you will like phirni too. i hope it goes well for you. you too have a nice day.

      regards
      dassana

  6. Hi Dassana,whenever I have to google a recipe,I just seek ur recipes as your recipes as relatable,fuss free,u provide many options as well as u take care they are healthy..today I want to thank you coz I always check the recipe and never put any comment of ur hard work n just keep the praises with myself..keep exploring good luck!!

  7. Following your recipes for last 7-8 yrs. Great collection.
    Adding a dash of lemon juice or chaat masala gives this recipe a great zing. All time favorite ,vegge besan chilla, of my kids.healthy and yummy.4 stars

    1. thank you pammy. yes, that can be done and both lemon juice and chaat masala will definitely make the besan chilla chatpata. thanks for sharing this tip and for the rating as well.

  8. Hi Madam..I like all your recipes.i tried this recipe however my chila was sticking to the pan and was breaking.could you please guide me?

    1. when making chilla or dosa, use a pan which is seasoned well – meaning the pan should be used only for making dosa. you can find more information on seasoning pans in google. the pan should also be a heavy pan and not light-weight. if the pan is light, then the chilla will stick.

  9. I made the dish. As you stated we can add veggies as per our choice, i usually add grated green pepper and carrots, as i an a non-veggie i add one egg as well but i skip tomato as they make chillas little soggy by lunch time (i make for office tiffin). And i dont any masala apart from little black pepper.
    Apart from the recipe i want to tell you that you are my inspiration for cooking, following you since 2010 or 2009 maybe when i was in school. Hhahaaa still whenever i search for a recipe i dont have to go far from your site. I recently found you created a youtube channel as well. Subbed right away. Love you a lot from kolkata5 stars

    1. thank you rumi. yes carrots and capsicum can be added. even i add them on occasions. skipping tomatoes is good if packing besan chilla. hugs to you and all the best.

  10. Hi Dassana, love your site!!! Can i ask – the ajwain, ginger, onions – can I tadka/fry them before adding to the batter to release the flavours?
    Thanks!
    Kas

  11. Tried it today they came out superb. Thanks for sharing.
    However, the chillas were very soft even after keeping on the tawa for a long time. Is there a way to make them crispy?4 stars

    1. rithika, for crisp chillas make the batter sligthtly more thin. use some more oil and spread the batter thinly like a dosa batter. for this to happen, you have to mince or finely chop the onions, tomatoes etc.

  12. Hi, lovely recipe indeed. Besan (gram flour) is actually very healthy option for breakfast ingredient. What we all do wrong is deep fry it and decrease the nutritional value of it. However, this recipe is quite good. It uses very nominal oil and uses veggies too. The looks are tempting and off course, would be yummy too. Thanks for sharing this. I will definitely try this and share the outcome.4 stars

    1. pooja, yes you can make sweet cheelas. i wanted to add a recipe of sweet cheela but not getting time. you can either use besan or atta. with besan, add some sugar and cardamom powder. with atta, you can add sugar or jaggery and fennel seeds (saunf) or cardamom powder.

  13. Hi,
    Your website is my go to site for anything Indian. Fantastic job! Thank you.
    I just wanted to say that the dual language recipe format is very very confusing. It would be better to have them separately. It’s a real pain when you need to read something quickly and you have to wade through two kinds of text to find what you’re looking for. Your previous single language format was clearer and easier to refer to. Please try to revert. Thanks.5 stars

    1. hi nivedita, this dual format is a technical error. we are not doing it or implementing it. as the database is same for both english and hindi sites, its taking the hindi language as well for some recipes which have been or are being translated in hindi. we are looking in to this. there were some recipes which refused to come back to the original english language and after a lot of trial and error, we managed to get the hindi language deleted from these recipes.

  14. The recipe was awesome n it was very tasty.thanks for providing so yummy and brilliant recipe like besan ka chilla

  15. I tried it n it was yummy… Infact I was surprised I could even prepare it but all thanks to you ?????

  16. Hi Dassana,

    I tried the besan cheela for breakfast today. While the taste was pretty good, I had difficulty in flipping over the cheela without breaking. Even though I used a non stick pan and made much smaller cheela than the one in your pics, it just wouldn’t flip over in a single piece. Where did I go wrong?4 stars

    1. shaheen, two things could be an issue. either water became too much in the cheelas or the cheelas were not cooked till golden & firm before flipping them. the amount of water to be added depends on the quality of besan. sometimes besan requires less water and some type of besan requires more water. if the batter becomes thin, then you can always add some more tablespoons of besan. while cooking if the cheela has become crisp and golden from the base, then you can easily flip them without breaking them. also try not to make them very thin like dosas, otherwise they will break. hope these suggestions help.

  17. I love Indian food and I love your recipes – with one exception. Please understand that not everyone uses a microwave oven or pressure cooker – please include instructions for conventional cooking methods in your recipes.
    Thanks!

  18. if we mix besan with water & leave it for 20-30 minutes & then add onions tomatoes etc at the time of cooking our cheela will be more fluffy & tasty

  19. Actually I’m a south Indian from Chennai, Tamil Nadu, but I learned the TIFFEN SAMBAR recipe from ur blog only… and it became my MIL favorite…

  20. super recipe… I love ur all recipes. I learned lot of tips from ur recipe guidance. thank u mam.