Black Gram Besan Chilla

The method

• Whisk black gram besan with water gradually, expecting to need more liquid than a chickpea besan batter would.
• Season with salt, chopped onion, green chilli, coriander and a pinch of ajwain, the same standard chilla additions.
• Rest the batter briefly, a little longer than you might for chickpea besan, to let it fully hydrate.
• Cook on a hot, lightly oiled griddle, expecting a softer result with less crisp edges than a chickpea version.
• Cook a touch longer per side if needed, since the denser batter can take slightly more time to set through.
• Serve hot, since this style firms up less on standing than a crisper chickpea besan chilla would.

Our standards

Black gram besan chilla questions

Why is my black gram besan chilla soft rather than crisp?

This is expected. Black gram besan holds more water and typically gives a softer result than chickpea besan does.

Should I thin the batter more for black gram besan?

Generally you will need more water than a chickpea besan recipe calls for, added gradually until it reaches the right consistency.

Can I mix black gram and chickpea besan for this recipe?

Yes, blending the two is a common way to get a middle ground of texture between soft and crisp.

Does black gram besan chilla taste very different?

Yes, noticeably earthier than the milder flavour of a standard chickpea besan chilla.