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besan chilla, a savory Indian pancake, with chopped green onions, sitting on a turquoise plate and served with cilantro chutney
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5 from 2 votes

5 Ingredient Besan Chilla with Scallions

Servings: 3 pancakes

Ingredients

  • 1 cup besan (gram flour) or chickpea flour, see Note
  • ¼ teaspoon salt or to taste
  • ¾ cup water
  • 3 green onions, white and green parts, chopped 1 cup
  • olive oil for cooking or coconut oil

Instructions

  • Heat a medium-size, well-seasoned cast-iron pan over medium heat. Lightly coat the pan with oil.
  • In a large measuring cup or bowl, whisk together the besan and salt. Stir in the water, followed by the green onions. The batter will be very runny.
  • Pour ⅓ cup of the batter into the center of the pan. With the back of a large metal spoon, swirl the batter around and out. Spread it as thinly as you can. Drizzle several drops of oil around the edges and across the pancake.
  • Cook for several minutes until the edges pull away from the pan, bubbles appear across the surface and the bottom turns golden-brown. Flip over. Cook for a few minutes more until cooked through. Transfer to a plate or a towel-lined basket to keep the pancakes warm.
  • Serve with chutney of your choice, ketchup or yogurt. Store leftovers in a container in the refrigerator for several days.

Notes

  1. If you don't have besan, use chickpea flour for these. Because the batter may be lumpier than the besan batter, gradually stir in the water rather than adding it all at once.