HomeBreakfast RecipesBesan pudla recipe | besan chilla recipe | how to make besan...

Besan pudla recipe | besan chilla recipe | how to make besan chilla

Besan pudla is a savory pancake made using chickpea flour. It is also called as besan chilla or veg omelet and is a great dish to serve for breakfast or keep for a tiffin box. It is quick and easy to prepare in under 30 minutes. It is very healthy as well, as it is protein-packed and gluten-free. I share two methods to make besan pudla which is easy and loved by all kinds of age groups. Do give this one a try!

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Besan pudla recipe | besan chilla recipe | how to make besan chilla

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For pudla batter

  • 2 cup gram flour - besan
  • ½ tsp turmeric
  • ¼ tsp hing
  • ½ tsp ajwain
  • Salt to taste
  • 1.5 cup water

For vegetable pudla

  • 1 cup pudla batter
  • ½ tsp red chilli powder
  • 2 tsp green chilli paste
  • 1 tsp ginger paste
  • ½ tsp garlic paste
  • 1 tbsp coriander leaves
  • ½ grated onion
  • ½ grated tomato

For pudla dosa

  • 1 cup pudla batter
  • ½ tsp red chili powder
  • ½ tsp chaat masala
  • ¼ tsp black salt
  • Chopped onion
  • Chopped tomatoes
  • Chopped green chilli
  • Coriander leaves
  • Grated cheese


  • In a mixing bowl, add besan, turmeric powder, salt, hing, ajwain, and required or 1.5 cup water to make a medium-thick batter.
  • Whisk batter in one direction so air incorporates into the batter and make soft and fluffy pudla.
  • Cover and rest the batter for 20-25 minutes.
  • Divide the batter into two parts.
  • Add one part of the batter into a mixing bowl, add red chilli powder, coriander leaves, green chili-ginger-garlic paste, grated onion, and grated tomatoes. Mix well.
  • Heat the tawa, and wipe tawa with a wet cloth to decrease its temperature. Spread pudla batter in a circle motion.
  • Add oil on the sides of pudla and cook pudla evenly from both sides.
  • Fold the cooked pudla and serve with tomato ketchup and chutney.
  • Take another part of the batter, and spread the batter in a circular motion on a heated tawa.
  • Add red chilli powder, chaat masala and black salt in a bowl. Mix well and sprinkle masala on pudla.
  • Then sprinkle chopped onion, tomatoes, green chilli and coriander leaves on it. Grate cheese on it.
  • When pudla becomes crispy, fold it and serve hot with coriander chutney and tomato sauce.


  • whisk batter in one direction so air incorporates in the batter and pudla become soft and fluffy.
  • pudla batter has a medium-thick consistency.
  • rest batter for 20 minutes so gram flour (besan) soaks properly.
  • clean tawa with a wet cloth so its temperature decreases.
  • spread pudla on low flame.
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