Chilla or Cheela is the easiest way to cook hard to knead, no-gluten flours such as Besan, Corn, Millet, Buckwheat etc. Just mix the flour with water and seasonings and spread the batter on a hot skillet. Chilla is quick and easy to make and you can add chopped or grated vegetables to the batter for variety. Besan Chilla is the most popular followed by Moong and Buckwheat.

5-6 Chillas

1 cup Besan (skinless Chana flour)
1/2 tsp. salt
1/4 tsp. asafoetida powder
1 tsp. minced green chilies
2 green onions, finely chopped
1/2 cup grated carrots
1 cup water
2-3 tbsps. chopped fresh coriander (optional)
2-3 tsps. oil for frying


  • Place all ingredients, except oil,  in a bowl and mix thoroughly.
  • Set aside for a few minutes for the carrots to release water.
  • Heat a non-stick skillet on medium heat.
  • Add a few drops of oil to the skillet.
  • Using a spatula, spread half cup of batter into a 6-8 inch circle on the oiled skillet.
  • Cook for 1 1/2 minutes, lightly brush with some oil and flip the Chilla over.
  • Cook for 1 1/2-2 minutes on this side until Chilla turns golden.
  • Serve hot with your favorite chutney, pickle and raita.
  • Reheat left-over Chilla in a toaster oven.

Copyright © Rashmi Rustagi 2013. All Rights Reserved.

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