Crisp savory pancakes made from chickpea flour batter, coconut, and green chile, cooked fast on a hot griddle.
Chilla, also called besan cheela, is a savory pancake eaten across North India for breakfast or a light supper — a naturally gluten-free, protein-rich alternative to wheat-based flatbreads. The batter is nothing more than chickpea flour whisked with water into a loose, pourable consistency, seasoned generously with chile, ginger, and here, fresh grated coconut for sweetness and texture. Unlike a Western pancake, chilla is savory through and through and cooked thin, almost like a crepe, on a hot cast-iron tawa with a drizzle of oil at the edges so it crisps as it cooks. The coconut and green chile combination nods to South Indian flavors layered onto this North Indian format — a common home-kitchen mashup that varies from family to family. It comes together in the time it takes to heat a griddle, making it a genuine weeknight staple rather than a special-occasion dish, usually served with mint chutney or a dollop of yogurt.
Serves 5
Whisk chickpea flour, water, turmeric, and salt together until smooth and lump-free, about the consistency of thin pancake batter. Let rest 10 minutes.
Stir in coconut, green chiles, ginger, onion, cilantro, and cumin seeds. Adjust with a splash more water if the batter is thicker than heavy cream.
Heat a cast-iron griddle or nonstick skillet over medium heat. Brush lightly with oil.
Pour a ladleful of batter onto the hot griddle and spread it into a thin circle with the back of the ladle in a spiral motion. Drizzle a little oil around the edges.
Cook 2-3 minutes until the underside is golden and the edges lift easily. Flip and cook 1-2 minutes more until both sides have brown spots.
Serve immediately with mint-cilantro chutney or plain yogurt and lemon wedges, cooking the remaining batter the same way.
Let the batter rest at least 10 minutes so the chickpea flour hydrates fully — skip this and the chilla tastes gritty.
Spread the batter quickly in one continuous spiral motion; hesitating makes uneven, torn pancakes.
Keep the heat at medium, not high — chickpea flour burns before it cooks through if the pan is too hot.
Add finely grated carrot or shredded spinach for a vegetable-forward version.
Fold in a spoonful of dried fenugreek leaves (kasuri methi) for a more North Indian flavor.
Make it richer by adding a spoonful of yogurt to the batter for a softer texture.
Best eaten fresh off the griddle. Batter keeps refrigerated up to 24 hours; stir well before using since it separates as it sits.
Besan chilla has roots in Gujarati and North Indian home cooking, where chickpea flour has long served as an affordable, protein-dense pantry staple used for everything from pakoras to this thin savory pancake, often eaten as a quick breakfast before work.
Yes, coconut is a personal addition here — the base chilla recipe is simply chickpea flour, spices, and aromatics.
The pan likely was not hot enough before the batter went on, or wasn't oiled enough. Preheat until a drop of batter sizzles immediately.
There is no great substitute for the flavor, but a mix of rice flour and semolina can approximate the texture in a pinch.
Per serving (140g / 4.9 oz) · 5 servings total
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