Coconut Chile Chilla (Savory Chickpea Pancakes)

About This Recipe

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.

Ingredients

Serves 5

• 1.5 cupschickpea flour (besan)
• 1.5 cupswater(plus more as needed)
• 0.5 cupfresh grated coconut
• 2green chiles(finely chopped)
• 1 tspfresh ginger(grated)
• 1small onion(finely diced)
• 2 tbspfresh cilantro(chopped)
• 0.5 tspturmeric
• 0.5 tspcumin seeds
• 0.75 tspfine sea salt
• 3 tbspvegetable oil(for cooking)
• 1lemon(cut into wedges)

Instructions

1. 1

   Make the batter

   Whisk chickpea flour, water, turmeric, and salt together until smooth and lump-free, about the consistency of thin pancake batter. Let rest 10 minutes.

2. 2

   Add the mix-ins

   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.

3. 3

   Heat the tawa

   Heat a cast-iron griddle or nonstick skillet over medium heat. Brush lightly with oil.

4. 4

   Cook the chilla

   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.

5. 5

   Flip and finish

   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.

6. 6

   Serve hot

   Serve immediately with mint-cilantro chutney or plain yogurt and lemon wedges, cooking the remaining batter the same way.

Variations

• •

  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.

Storage

Best eaten fresh off the griddle. Batter keeps refrigerated up to 24 hours; stir well before using since it separates as it sits.

Frequently Asked Questions