Besan cheese chilla with Vegetables Stuffing Recipe

How to make Besan Cheese Chilla

Prepare Besan Chilla Batter                                                   

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

  Prepare Chilla Filling

• 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.
  

  Besan Chilla -Style 1

• Heat a heavy bottom, thick pan over high heat. Once the hot fumes start coming from the pan, sprinkled water evaporate, and wippe the excess water from the pan.
• 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.

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

        Besan Chilla – Style 2

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

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

3. Take a laddle 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.

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

Expert Tips

Consistency of the batter: The consistency of the besan batter is crucial for making a good chilla. It should be smooth and flowing, similar to pancake batter. Gradually add water to the besan while whisking to achieve the right consistency. Start with less water and add more as needed to avoid a runny batter.

Resting time: Allow the besan batter to rest for at least 15-20 minutes before making the chilla. This helps the flavors to develop and allows the besan to absorb the water, resulting in a better texture.

Seasoning: Add spices and seasonings to enhance the flavor of the chilla. Common additions include salt, red chili powder, turmeric powder, cumin powder, and finely chopped green chilies. You can also add finely chopped onions, tomatoes, or herbs like coriander leaves for added taste.

Cheese selection: Choose a cheese that melts well, such as cheddar, mozzarella, or processed cheese. Grate or crumble the cheese and spread it evenly on the chilla while cooking. You can use as much or as little cheese as you prefer.

Non-stick pan or griddle: Use a non-stick pan or griddle to make the chilla. This helps prevent sticking and allows for easy flipping. If using a cast-iron or stainless steel pan, make sure to grease it lightly with oil or ghee to avoid sticking.

Heat control: Maintain medium heat while cooking the chilla. This ensures that the chilla cooks evenly without getting burnt or undercooked. Adjust the heat as needed to achieve a golden-brown color and crispy texture.

Spreading the batter: Pour a ladleful of besan batter onto the pan and spread it gently in a circular motion to form a thin and even chilla. You can use the back of the ladle or a spatula to spread the batter.

Cooking time: Cook the chilla on one side until it turns golden brown and the edges start to crisp up. Then, flip it over and cook the other side until it is cooked through and the cheese has melted. Adjust the cooking time based on your desired level of crispness.

Serving suggestion: Serve besan cheese chilla hot with chutney, ketchup, or yogurt for dipping. You can also roll it up with some fresh vegetables, chutney, and a dash of lemon juice to make a delicious wrap.

Experiment with fillings: While cheese is a classic filling for besan chilla, feel free to experiment with other fillings like sautéed vegetables, paneer (Indian cottage cheese), mushrooms, or spinach. This adds variety and enhances the flavor of the chilla.

FAQs

Q: Can I make besan cheese chilla without cheese?

A: Yes, you can definitely make besan chilla without cheese. Simply omit the cheese from the recipe, and you will still have a tasty and flavorful besan chilla. You can add other ingredients like vegetables, spices, or herbs to enhance the taste.

Q: Can I use any type of gram flour (besan) for making chilla?

A: Besan or gram flour is traditionally used for making chilla. However, you can experiment with other types of flour like chickpea flour or a blend of flours to suit your preference. Keep in mind that different types of flour may yield slightly different results in terms of texture and flavor.

Q: How do I prevent the chilla from sticking to the pan?

A: To prevent the chilla from sticking to the pan, make sure to use a non-stick pan or griddle. If using a cast-iron or stainless steel pan, lightly grease it with oil or ghee before pouring the batter. Also, ensure that the pan is adequately preheated before pouring the batter.

Q: Can I make besan cheese chilla in advance and reheat it?

A: While it is best to enjoy besan cheese chilla fresh and hot, you can make them in advance and reheat them if needed. To reheat, place the chilla on a hot griddle or pan for a few minutes until heated through. However, note that the chilla may lose some crispness upon reheating.

Q: Can I make besan cheese chilla without onions and garlic?

A: Yes, you can skip onions and garlic if you prefer or if you have dietary restrictions. Besan cheese chilla will still be flavorful with the addition of other spices and seasonings. Feel free to customize the recipe based on your preferences and dietary needs.

Q: Can I freeze besan cheese chilla?

A: It is not recommended to freeze besan cheese chilla as the texture and taste may be affected upon thawing and reheating. It is best to enjoy them fresh for the best flavor and texture.

If you like this recipe then must try other Breakfasts also:

Rava Idli

Veg Paratha

Eggless Pancakes

Omelette Pizza

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook , Pinterest or Twitter.

Besan Cheese Chilla Recipe Card

North Indian Kitchen

Beasn Cheese Chilla is a full of nutrition. Filled with various vegetables.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Indian

Servings 2

Calories 236 kcal

Equipments

1 Pan (Use Non-Stick)

Ingredients

1x2x3x

For Chilla Batter

• 1 cup Gram Flour(Besan)
• 1 cup Water
• Salt to taste
• 1 teaspoon Ginger & garlic paste
• ½ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin powder

For Chilla Filling

• ¼ cup Sweet corn
• ¼ cup Bell pepper (finely chopped)
• ¼ Onion (finely chopped)
• 2 tablespoon Fresh Coriander (chopped)
• Salt to taste
• 1 teaspoon Chaat Masala
• 1 teaspoon Cumin powder
• ½ teaspoon Red chili powder
• ¼ cup Tomato ketchup
• 1 cup Paneer (grated)
• ¼ cup Ghee(clarified butter)

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

• INSTRUCTIONS

  1. In a mixing bowl take gram flour. Add 1/4 -1/2 cup water at a time and whisk the batter. Keep whisking the batter till it is silky smooth, lump free, and of drooping consistency. Let it rest for 10-15 minutes at room temperature.

  2. 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.

  Prepare Chilla Filling

  3. 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.

  Besan Chilla -Style 1

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

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

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

  7. Once the chilla is crisp, fold it into half and serve immediately

  Besan Chilla - Style 2

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

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

  3. Take a laddle 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.

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

  Batter: The chilla batter should be silky smooth, lump-free, and of thick spoon dropping consistency. I use 1 cup of water to get the desired consistency. If the batter seems too thick add more water as gram flour absorbs a lot of water.

  Resting: Let the batter rest for 10-15 minutes before making the chilla.

  Pan: Try to use a thick, heavy bottom pan for making the chilla. Make sure the pan is hot before adding the batter

  Chilla Style 1: If you are making dosa style chilla DO NOT grease the pan with oil. Sprinkle water and wipe it clean. No need to flip the chilla.

  Chilla Style 2 :After adding the vegetables if the batter seems too thick, add 1-2 tablespoon of water to get the spoon dropping consistency.   

Video

Notes

• Besan cheese chilla is a savory pancake made with gram flour (besan) and cheese.
• The besan batter should have a smooth, flowing consistency similar to pancake batter.
• Allow the batter to rest for at least 15-20 minutes to develop flavors and improve texture.
• Season the batter with spices like salt, red chili powder, turmeric powder, and cumin powder. Add finely chopped green chilies, onions, tomatoes, or herbs for additional taste.
• Choose a cheese that melts well, such as cheddar, mozzarella, or processed cheese.
• Use a non-stick pan or griddle to make the chilla and maintain medium heat while cooking.
• Spread the batter evenly in a circular motion to form a thin chilla.
• Cook until golden brown on one side, then flip and cook the other side until cooked through and cheese has melted.

Nutrition Facts

Besan Cheese Chilla Recipe Card

Amount per Serving

Calories

236

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

13

g

81

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

63

mg

21

%

Sodium

 

943

mg

41

%

Potassium

 

650

mg

19

%

Carbohydrates

 

41

g

14

%

Sugar

 

12

g

13

%

Fiber

 

0.02

g

0

%

Protein

 

22

g

44

%

Vitamin A

 

2303

IU

46

%

Vitamin C

 

29

mg

35

%

Calcium

 

531

mg

53

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Besan Chilla

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