Besan chilla with green chutney
Savoury gram flour pancakes in 15 minutes, 14 g protein, no soaking needed.
- Time
- 15 min (5 prep + 10 cook)
- Makes
- 1 serving
- Level
- Easy
- Gear
- Tawa
Per serving
2 chillas (180 g)
- Calories
- 280kcal
- Protein
- 14g
- Carbs
- 39g
- Fibre
- 7g
- Fat
- 9g
- Sugar
- 5g
A thin batter of besan, onion, tomato, coriander and ajwain cooked on a tawa with a teaspoon of oil. Besan is a quick-cooking pulse flour with good protein and fibre, and the chillas need no planning, unlike dosa or dal chilla. Breakfast, tiffin or an evening snack with mint chutney.
- High protein
- Under 15 min
- Budget
- Low calorie
- No added sugar
- Breakfast
- Snack
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Ingredients
Method
- 1
Whisk the besan with water into a smooth, pourable batter with no lumps. Stir in onion, tomato, chilli, coriander, ajwain, turmeric and salt.
- 2
Heat a tawa on medium and wipe with a few drops of oil. Pour half the batter and spread into a 15 cm circle with the back of the ladle.
- 3
Drizzle 1/4 tsp oil around the edge. Cook 2 to 3 minutes until the top looks dry and the bottom is golden, flip and cook 1 to 2 minutes more.
- 4
Repeat for the second chilla. Serve hot with green chutney.
Tips
- A medium tawa, not a hot one, gives chillas that cook through without burning.
- Grate in a carrot or a handful of chopped spinach for more fibre.
Swaps
- Replace 20 g of the besan with 20 g moong dal flour for a softer chilla with the same protein.
Storage
Best fresh. Keeps 1 day in the fridge; reheat on a dry tawa.
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
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- Calories
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- Protein
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