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Golden-brown bite-sized moong dal chilla pieces arranged on a plate, garnished with coriander and served with green mint-coriander chutney and tomato ketchup on the side
Healthy vegetable besan chilla made with gram flour, fresh vegetables, and Indian spices. This high-protein eggless omelette is gluten-free, weight-loss friendly, and perfect for breakfast, lunch, or healthy evening snacks.
• 3 Serve • Easy
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INGREDIENTS

Batter

  • 1 cup besan gram flour
  • ½ cup water
  • ¼ cup onion finely chopped
  • ¼ cup grated carrot
  • 2 tbsp capsicum finely chopped
  • 1 green chilli finely chopped (optional)
  • 1 tbsp chopped coriander leaves
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp cumin seeds
  • Salt to taste

For Cooking

  • 1 tsp oil

RECIPE TIMES

PREP:
15 minutes
COOK: 10 minutes
TOTAL: 25 minutes
160 kcal
*per serving

STEP-BY-STEP

  • In a large mixing bowl, combine besan, turmeric powder, red chilli powder, cumin seeds, and salt.
  • Gradually add water while whisking continuously to form a smooth lump-free batter.
  • Let the batter rest for 5 minutes so the besan absorbs the moisture and develops a better texture.
  • Add chopped onion, grated carrot, capsicum, green chilli, and coriander leaves. Mix well.
  • Heat a non-stick pan or tawa over medium heat and lightly grease it with oil.
  • Pour a ladleful of batter onto the hot pan and spread gently into a thin circular chilla.
  • Cook for 2–3 minutes until the edges begin to lift and the bottom turns golden brown.
  • Flip carefully and cook the other side for another 2 minutes until fully cooked.
  • Repeat with the remaining batter.
  • Serve hot with mint chutney, coriander chutney, yogurt, or tomato ketchup.

NOTES

✨ EXPERT TIPS

  • Rest the batter for 5 minutes for softer and more flavorful chillas.
  • Use finely chopped vegetables for even cooking.
  • Cook on medium heat to achieve crispy edges without burning.
  • Add grated beetroot or spinach for extra nutrition and color.

🌿 VARIATIONS

  • Add paneer or tofu for extra protein.
  • Mix chopped spinach or methi leaves into the batter.
  • Stuff with paneer bhurji for a filling breakfast.
  • Add cheese for a kid-friendly version.

❄ STORAGE

  • Batter can be refrigerated for up to 24 hours.
  • Cooked chillas taste best fresh but can be reheated on a pan
 
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Frequently Asked Questions

Helpful answers about this healthy recipe

Is besan chilla good for weight loss?

Yes. Besan chilla is high in protein and fiber, helping you stay full for longer and reduce unnecessary snacking. Cooking it with minimal oil makes it suitable for weight-loss diets.

Is besan chilla gluten-free?

Yes. Besan (gram flour) is naturally gluten-free, making this recipe a great option for people avoiding wheat.

Can I make besan chilla without onion?

Absolutely. You can skip onions or replace them with grated vegetables such as zucchini, cabbage, spinach, or bell peppers.

How can I increase the protein content of besan chilla?

You can add paneer, tofu, moong sprouts, soy granules, or Greek yogurt to increase the protein content of this recipe.

Can I prepare the batter in advance?

Yes. The batter can be prepared and stored in the refrigerator for up to 24 hours. Stir well before using.

What can I serve with besan chilla?

Besan chilla tastes great with:
  • Mint chutney
  • Coriander chutney
  • Yogurt
  • Tomato ketchup
  • Pickle

Why is my besan chilla breaking while flipping?

This usually happens when:
  • The batter is too thin.
  • The chilla is flipped too early.
  • The pan is not hot enough.
  • Allow the bottom side to cook completely before flipping.

Can I make besan chilla for kids?

Yes. Reduce the green chilli and add grated cheese, sweet corn, or paneer to make it more kid-friendly.

Is besan chilla suitable for breakfast?

Yes. Besan chilla is one of the most popular healthy Indian breakfast recipes because it is filling, protein-rich, and quick to prepare.
🌿 Healthy eating becomes easier with simple and nourishing recipes.