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–+ servings

Besan Cheese Chilla Recipe Card

North Indian Kitchen
Beasn Cheese Chilla is a full of nutrition. Filled with various vegetables.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 2
Calories 236 kcal

Equipments

1 Pan (Use Non-Stick)

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.
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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