Chila
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Chila (also spelled cheela, chilla, or besan ka cheela) is a savory gram flour pancake from North India, eaten as a quick breakfast, brunch, or evening snack. The batter comes together in minutes: besan (chickpea flour) whisked with water, chopped onions, tomatoes, green chilies, fresh coriander, and a few spices. Pour it onto a hot tawa, spread it thin, and cook until golden on both sides. The result is a thin, lightly crispy crepe with a nutty chickpea flavor and pockets of soft vegetables throughout.
Chila is one of the most accessible pancakes in Indian home cooking. It requires no fermentation (unlike its southern cousin, the dosa), no soaking, and no special equipment. The batter can be mixed and cooked in under 20 minutes, which makes it a weeknight staple across North India. Regional names vary: it's called puda or pudla in Gujarat and Maharashtra, and poli in some areas.
The most common version is besan chila, but the concept extends to many flours and legumes. Moong dal chila uses ground green lentils and is closely related to the Andhra pesarattu dosa. Oats chila blends oats with besan for extra fiber. Rava (semolina) chila uses cream of wheat for a different texture. You can also fold vegetables like grated carrots, zucchini, or bottle gourd into the batter.
Chila is almost always served hot off the pan, folded in half or rolled, with green chutney (mint-coriander), tamarind chutney, plain yogurt, or just tomato ketchup. Kids love them (skip the chilies for little ones), and the whole thing scales easily for a crowd: just multiply the batter and run two pans at once.
See also: Uthappam, the thicker, fermented rice-and-lentil pancake from South India.
Besan Chila (Gram Flour Pancake)
Ingredients (Makes 4 to 6 chilas)
For the Batter:
- Besan (gram flour / chickpea flour) 1 cup
- Water ½ cup plus 1 to 3 tablespoons (adjust for consistency)
- Onion 1 small, finely chopped
- Tomato 1 small, finely chopped
- Green chili 1, finely chopped (optional, skip for kids)
- Fresh coriander leaves a handful, chopped
- Ginger ½ teaspoon, grated or finely minced
- Turmeric powder ¼ teaspoon
- Red chili powder ¼ teaspoon (adjust to taste)
- Carom seeds (ajwain) ¼ teaspoon (or substitute cumin seeds)
- Salt to taste
- Oil for cooking
For Serving:
- Green chutney (mint-coriander)
- Tamarind chutney
- Plain yogurt or tomato ketchup
Instructions
Step 1: Make the Batter
- Add besan to a mixing bowl along with the chopped onion, tomato, green chili, coriander, and ginger.
- Add turmeric, red chili powder, carom seeds, and salt.
- Pour in half a cup of water and whisk until smooth. Add 1 to 3 more tablespoons of water as needed. The batter should be pourable but not watery, similar to a crepe batter. It should flow easily off a ladle.
Step 2: Cook the Chila
- Heat a tawa (flat pan), cast-iron skillet, or nonstick pan over medium heat. Brush lightly with oil.
- Pour a ladleful of batter onto the center and quickly spread it outward in a circular motion using the back of the ladle. Work fast before the batter sets.
- Drizzle a little oil around the edges and on the surface. Cook for 2 to 3 minutes until the bottom is golden brown and the top looks set.
- Flip carefully and cook another 1 to 2 minutes until golden spots appear on the second side.
Step 3: Serve
- Fold the chila in half or into quarters. Serve immediately while hot and crisp, with chutney, yogurt, or ketchup on the side.
- Repeat with remaining batter. For large batches, run two pans at once.
Notes
The key to good chila is finely chopping (or grating) all the vegetables; large chunks make the batter hard to spread evenly. Use fresh besan that smells nutty, not bitter or rancid. You can skip the tomatoes and add grated carrots, zucchini, or bottle gourd instead. Carom seeds (ajwain) aid digestion and add a distinctive flavor, but cumin seeds work as a substitute. For a fluffier, more omelette-like texture, add a pinch of baking soda to the batter.
| Name_ | Chila |
|---|---|
| Origin_ | 🇮🇳 India |
| Morphology_ | ⟁ Crepe |
| Flavor_ | savory |
| Filling_ | onions, tomatoes |
| Topping_ | chutneys |
| Recipe_ | Chila Recipe |
| « All Pancakes_ | |