HomeBreakfast RecipesRava besan pudla recipe | rava besan chilla | suji besan chilla

Rava besan pudla recipe | rava besan chilla | suji besan chilla

Pudla (chilla) is a tasty and healthy recipe made with a combination of gram flour (besan), rava, vegetables, and regular spices. It is a nutritious meal for early morning breakfast or as a snack for kids, providing all the essential nutrients. Thin, crispy, and very easy to prepare with common kitchen ingredients, these chillas do not require any side dish but taste great when served with spicy dahi chutney. Do try this!

The key to making tasty rava besan pudla (chilla) at home are

1. Firstly, I made pudla batter with equal proportions of rava and gram flour (besan). Gram flour provides binding and enhances the taste, while rava gives it a crispy texture. I also highly recommend soaking and resting the batter for a minimum of 20 minutes.

2. In the batter, I add tadka, which enhances the taste of the pudla and makes it soft when it cools down. You can also add vegetables of your choice to make it more nutritious.

3. The chilla batter should be thin and watery so that it can be easily poured onto the pan. Additionally, the dosa pan should be very hot when the batter is poured on top, allowing it to spread easily and create a lacy (jalidar) texture.

4. Roast the pudla (chilla) on medium flame; do not cook it on high flame, as it will become raw inside.

5. Lastly, rava besan chilla tastes great when served hot with spicy chutney.

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Recipe video

Rava besan pudla recipe | rava besan chilla | suji besan chilla

Author Nehas Cook Book
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Rest time 20 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 5 servings


For chilla batter

  • 1 cup besan
  • 1 cup rava
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp white sesame seeds
  • 2 chopped green chilli
  • Pinch of hing
  • Some curry leaves
  • ¼ cup chopped onion
  • ¼ cup chopped red capsicum
  • ¼ cup chopped green capsicum
  • ½ cup chopped coriander leaves
  • ½ tsp ajwain
  • 1 tsp red chill flakes
  • 2.5-3 cup water or as required
  • Oil to roast chilla

For spicy dahi chutney

  • ½ cup thick curd
  • Pinch of salt
  • ¼ tsp black pepper powder
  • ¼ tsp red chilli flakes
  • 2 tbsp green chutney


Making besan chilla

  • In a mixing bowl, add 1 cup besan, 1 cup rava and salt. add 1+1/4 cup water and make medium thick and ribbon like pouring consistency of batter. Cover and rest batter for 20 minutes.
  • Now in a tadka pan, add 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp white sesame seeds, 2 chopped green chilli, pinch of hing and some curry leaves. Saute it.
  • Add tadka into batter and mix well.
  • Now add ¼ cup chopped onion, ¼ cup chopped red capsicum, ¼ cup chopped green capsicum, ½ cup coriander leaves, ½ tsp ajwain and 1 tsp red chilli flakes. Mix well.
  • Add 1+1/2 cup water make batter consistency thin and pouring.
  • Now heat a pan on high flame and grease it with oil.
  • when the pan is super-hot, lower the gas flame and pour the batter on the pan.
  • then keep the flame on medium and cook pudla until it turns crisp.
  • now flip over and roast until it turns golden brown and crisp.
  • enjoy rava besan pudla recipe with dahi chutney.

Making dahi chutney

  • In a mixing bowl, add dahi, salt, black pepper powder, red chilli flakes and 2 tbsp green chutney. Mix well.
  • Dahi chutney is ready to serve with besan chilla.


  • The proportion of rava and besan should be equal.
  • Initially, the batter consistency should be medium thick so that the suji absorbs water easily and puffs up.
  • Whisk the batter for 2-3 minutes so it becomes light and fluffy.
  • An oil tadka enhances the taste of pudla.
  • The crispy and lacy (jalidar) pattern of pudla is due to the moisture (water content) in the batter.
  • The consistency of the batter should be medium and runny.
  • Heat the tawa on high heat and grease it with oil for a lacy (jalidar) pattern of pudla.
  • Lower the flame while spreading the batter. Cook the pudla on a medium flame.
  • Do not cook it on high flame.
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5 from 1 vote


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