• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Love of Spice

  • HOME
  • BREAKFAST
  • MAINS
  • SNACK
  • DESSERTS
  • INSTANT POT
  • MEALTHY MULTIPOT
  • AIR FRYER
  • ABOUT
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Breakfast
  • Lunch / Dinner
  • Snack
  • Desserts
  • Instant Pot
  • ABOUT
  • ×

    Home » Indian Recipes » Indian Breakfast Recipes

    Besan Chilla – Indian Tomato Omelette

    Published on July 13, 2020 · Updated on July 20, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    277 shares
    Jump to Recipe Print Recipe

    Besan Chilla also known as Tomato Omelette in Maharashtra is a super quick, easy, and healthy Indian Breakfast Dish. 

    And the nickname of omelette is solely because of the slight resemblance to the egg omelette in appearance, and not because it has any egg in it. This is actually a completely vegetarian Indian breakfast, which is also naturally vegan and gluten free.

    5 small besan chillas on a plate, with a glass of tea on the side
    Besan Chilla

    What is Besan Chilla?

    Besan Chilla is a savory Indian pancake made out of gram flour, which is called as besan in Hindi. 

    It is perfect for breakfast, and also works equally great as a tea time snack.

    How to Make Besan Chilla

    This is one dish that is super easy to make. All you really need to do is mix all the ingredients together to form a batter and start making chillas on the pan. 

    In this recipe for besan chilla, I’ll also walk you through a couple of things to keep in mind to make the BEST besan chillas ever!

    This Chilla Recipe is

    • quick and easy to make
    • spiced with really basic Indian spices
    • made using readily available ingredients
    • completely customizable
    • ready within 20 – 30 minutes

    Ingredients You Need

    I am listing out the ingredients and method here for making 14 small chillas.

    You can always adjust the quantity of ingredients, depending on the number of chillas you want to make.

    If you want to make more or less quantity than what I have shared, simply use the slider in the recipe card below to adjust the quantities based on your preference.

    • Besan / Gram Flour – 2 cups
    • Salt – 1.25 teaspoon
    • Red Chilli Powder – 1 teaspoon
    • Garam Masala Powder – 1 teaspoon
    • Coriander Powder – 1 teaspoon
    • Cumin Powder – 1/2 teaspoon
    • Haldi – 1/4 teaspoon
    • Onion – 1/2 cup, chopped
    • Tomato – 1/3 cup, chopped
    • Green Chillies – 2-4, based on your preference
    • Coriander Leaves – 1/3 cup, chopped
    • Water – 2 cups, to make the batter
    • Oil – 2-4 tablespoons, to drizzle on the sides of the chilla on the pan

    Step by Step Recipe

    • The first step is to make the chilla batter. For which, in a bowl, mix together besan flour, salt, red chilli powder, garam masala powder, coriander powder, cumin powder & haldi / turmeric powder.

    • To this mixture, add water and mix/whisk well till you get a smooth batter without any knots. I recommend using a strainer to get that perfectly smooth knot-free batter.

    • Then add in the chopped onions, tomatoes, green chillies & coriander leaves and mix well.
    side by side shots of making besan chilla batter
    making besan chilla batter
    • It’s now time to start making the chillas. For which, first heat up a pan (preferably a cast iron one) and grease it with a little oil.
    • Then add a ladle of batter on the pan, and spread the batter to make a round chilla.
    • Drizzle some oil on the sides of the chilla, and cover & cook till the edges of the chilla start leaving the pan.

    • Then flip the chilla, drizzle some oil on the sides, and cook the other side of the chilla.

    • You can press down the chilla to speed up the cooking process and also ensure it is cooked well.

    side by side before and after shots of frying besan chilla on the pan
    frying besan chilla on cast iron skillet

    Once both sides of the chilla have cooked well, transfer it from the pan to the plate, and serve hot with chutney and tea.

    5 small besan chillas on a plate, with a small bowl of ketchup, and a glass of tea on the side
    Besan Chilla / Indian Tomato Omelette

    Notes

    • You can pour a big ladle of batter on the pan to make a big chilla, or pour several small ladles of batter at the same to make smaller ones.

    • You can also make the chillas thin and crispy or a little fluffy and chewy, based on your preference.

    Variations

    • For the purposes of this recipe, I have used basic Indian spices and seasonings. You can customize it based on your preference.
    • You can choose to add chopped capsicum, shredded carrots, cabbage or any vegetable you prefer. Or even add palak (spinach) leaves instead of coriander leaves in the chilla. 

    Make Ahead Option

    I am not a morning person. My brain only really wakes up after I have had breakfast. It’s the reason why I stick to egg & bread for breakfast on most days – as it’s almost mindless for me.

    It’s also why if there is a way I can prep in advance, even for the simplest of breakfast dishes, then I usually will prefer to. Like roasting the rava and seasoning the night before for Upma. 

    In this case, you can make the base besan batter with spices in the night and refrigerate it. And add the fresh veggies and herbs in the morning and start making chillas.

    Though just know that you might have to add a little extra water in the morning as the batter will thicken a bit in the refrigerator.

    Serving Suggestion:

    Serve HOT with green chutney or tomato ketchup and tea or coffee.

    More Indian Breakfast Recipes:

    Non-Sticky Sabudana Khichdi
    Maharashtrian Kande Pohe
    Udupi Style Upma Recipe
    Spicy Hot Kolhapuri Misal

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

    5 small besan chillas on a plate, with a glass of tea on the side

    Besan Chilla Recipe – Indian Tomato Omelette

    recipe for making besan chilla or Indian tomato omelette with step by step photos and instructions
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 14 small chillas
    Calories: 1265kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 2 cup besan / gram flour
    • 1.25 teaspoon salt
    • 1 teaspoon red chilli powder
    • 1 teaspoon garam masala powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/4 teaspoon haldi / turmeric powder
    • 1/3 cup chopped onion
    • 1/2 cup chopped tomato
    • 1/2 cup chopped coriander leaves
    • 2-4 green chillies
    • 2 cup water or as required
    • 2-4 tablespoon oil or as required
    Prevent your screen from going dark

    Instructions

    For Making Besan Chilla Batter

    • In a bowl, mix together besan flour, salt, red chilli powder, garam masala powder, coriander powder, cumin powder & haldi / turmeric powder.
    • To this mixture, add water and mix/whisk well till you get a smooth batter without any knots. You can also choose to use a strainer to remove knots in the batter.
    • Next add the chopped onions, tomatoes, green chillies & coriander leaves, and mix well.

    For Making Besan Chilla

    • Heat a pan and grease it with a little oil.
    • Add a ladle of batter on the pan, and spread the batter to make a round chilla.
    • Next drizzle some oil on the sides of the chilla, and cover & cook till the edges of the chilla start leaving the pan.
    • Then flip the chilla, drizzle some oil on the sides, and cook the other side of the chilla.
    • You can press down the chilla to speed up the cooking process and also ensure it is cooked well.
    • Once the chilla is cooked well on both sides, transfer it from the pan to a plate, and serve hot with chutney / sauce and tea / coffee.

    Notes

    1. You can pour a big ladle of batter on the pan to make a big chilla, or pour several small ladles of batter at the same to make smaller ones.
    2. You can also make the chillas thin and crispy or a little fluffy and chewy, based on your preference.
    3. You can add any other veggies and herbs that you prefer. I often add chopped capsicum, when I have it on hand. You can also add shredded carrot/cabbage, or even chopped palak leaves instead of coriander leaves. 
    4. And you can mix these veggies in the batter, like I have done in the recipe above, or mix all the chopped veggies together in a separate bowl, and then spread a plain besan chilla on the pan, and sprinkle these veggies on top of the chilla on the pan.

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 1265kcal | Carbohydrates: 159g | Protein: 57g | Fat: 45g | Saturated Fat: 15g | Sodium: 3608mg | Potassium: 2428mg | Fiber: 34g | Sugar: 34g | Vitamin A: 1579IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 14mg
    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

    « INTRODUCING: My Foodie Friday Email List!
    Mealthy Multipot Hard Boiled Eggs »
    277 shares

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Reader Interactions

    Comments

    1. Roshan

      July 15, 2020 at 10:17 pm

      haven’t tried this out but seems like it would be tasty 🙂

      Reply
      • Shantala's Kitchen

        July 16, 2020 at 9:35 am

        yeah it is simple, yet delicious. 🙂

        Reply
    2. Damyanti

      July 15, 2020 at 10:39 am

      5 stars
      Looks amazing!

      Reply
      • Shantala's Kitchen

        July 15, 2020 at 10:48 am

        Thank you!

        Reply
    3. Vrushali

      July 14, 2020 at 8:44 am

      5 stars
      Looks very yummy… just a small tip to make it more healthy, can also add rolled oats along with gram flour…

      Reply
      • Shantala's Kitchen

        July 14, 2020 at 9:37 am

        Oh interesting! I haven’t tried that, but will try! Thanks for sharing, Vrushali.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT WITH ME!

    About Me

    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Recent Posts

    a bowl of red coconut chutney.

    Red Coconut Chutney Recipe

    a bowl of white coconut chutney.

    Coconut Chutney Recipe (South Indian Style)

    soft rava upma served in a plate.

    Rava Upma Recipe (with Tips to make Soft, Fluffy Upma)

    a big serving bowl of spring onion sabzi.

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    close up shot of whole masoor dal tadka in a big bowl.

    Whole Masoor Dal Recipe

    Popular Posts

    a whole chicken tandoori placed on a black cutting board, with a bowl of green chutney and a couple of lemon wedges on the side

    How to Make Whole Chicken Tandoori | Whole Tandoori Chicken Recipe

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    close up of 4 pieces of mysore pak placed on a blue plate

    Fail-proof Mysore Pak Recipe [with VIDEO]

    top shot of a plate full of homemade chicken 65, with another serving on the side, along with some schezwan chutney

    Chicken 65 Recipe (Dry Version) – Three Ways

    a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

    Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

    Copyright © 2023 SHANTALA's KITCHEN

    277 shares
    277 shares