How to Make Chana Dal Flour Pancake (Traditional & Healthy Version)
Chana Dal Flour Pancake, also known as Besan Chilla or Chana Dal Cheela, is a beloved Indian breakfast dish enjoyed across households and food stalls alike. Made from protein-rich chana dal ka atta (chickpea flour), these savory pancakes are seasoned with a medley of Indian spices and fresh vegetables, delivering both taste and nutrition in every bite. The batter is quickly whisked together, making this a perfect option for busy mornings or wholesome brunches. Rooted deeply in Indian culinary tradition, Chana Dal Flour Pancakes are popular during festivals like Holi, when light and nourishing dishes are favored. The pancake’s versatility allows home cooks to adapt it with regional spices or seasonal veggies, reflecting the diversity of Indian cuisine. The taste is earthy, mildly spicy, and aromatic, making it suitable for all age groups. Whether you serve it with tangy chutneys or plain dahi (yogurt), this healthy Indian pancake is an excellent choice for those seeking a filling, low-calorie meal.
Ingredients
- 1 cup Chana dal flour (besan) (also known as besan)
- 1 small, finely chopped Onion (pyaaz)
- 1 small, finely chopped Tomato (tamatar)
- 1, finely chopped Green chilli (hari mirch)
- 2 tbsp, chopped Fresh coriander leaves (dhaniya patta)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chilli powder (lal mirch)
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt (namak)
- 3/4 cup (adjust as needed) Water
- 2 tsp (for greasing) Oil (preferably mustard oil or refined oil)
Step-by-step instructions
Step 1 · In a mixing bowl
In a mixing bowl, add chana dal flour (besan), turmeric powder, red chilli powder, cumin seeds, and salt. Mix well to combine the dry ingredients.
Step 2 · Add chopped onion
Add chopped onion, tomato, green chilli, and coriander leaves to the dry mix. Stir again.
Step 3 · Gradually add water
Gradually add water, whisking continuously to form a smooth, pourable batter. The consistency should be similar to dosa batter—not too thick or runny.
Step 4 · Heat a non-stick tawa or griddle on medium flame
Heat a non-stick tawa or griddle on medium flame. Grease lightly with a few drops of oil.
Step 5 · Pour a ladleful of batter onto the tawa
Pour a ladleful of batter onto the tawa, spreading gently into a circle (about 5-6 inches). Drizzle a few drops of oil around the edges.
Step 6 · Cook on medium flame for 2-3 minutes until the edges lift and the b...
Cook on medium flame for 2-3 minutes until the edges lift and the base turns golden. Flip and cook the other side for another 2 minutes.
Step 7 · Repeat with remaining batter to make more pancakes
Repeat with remaining batter to make more pancakes. Serve hot with green chutney or dahi.
Why this recipe is healthy
This chana dal flour pancake is a healthy choice because it’s naturally gluten-free and made with whole lentil flour, supporting better digestion and sustained fullness. The use of fresh vegetables increases antioxidants and fiber, while minimal oil ensures lower fat content. Ideal for weight management, blood sugar control, and a heart-healthy diet, this pancake supports balanced nutrition for vegetarians.
A note on tradition
Chana dal flour pancakes, or besan chilla, are a staple in North Indian households, especially in Punjab and Uttar Pradesh. They are commonly prepared for breakfast, quick snacks, or during festivals like Holi, when families seek nutritious and sattvic (pure) food. Regional variations may include methi (fenugreek leaves), spinach, or even grated vegetables, reflecting local produce and tastes.