Go Back Email Link

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
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 2
Calories 236 kcal

Equipments

Ingredients

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)

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.
Keyword Besan Chilla