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5 min
18/08/2025
Nothing kills the joy of cooking faster than a besan chilla stubbornly clinging to the pan. Before you swear off making them forever, try these simple tips and tricks to get it right every time. From choosing the right pan to nailing the batter consistency, and avoiding common mistakes, this guide will help you cook golden, soft, and perfectly flip-able chillas, minus the sticking frustration.
Chillas are one of the most delicious and easiest dishes to make at home. They are quick to prepare, packed with protein and nutrients, and keep you feeling full for longer. What makes chillas even more appealing is their versatility. They can be enjoyed for breakfast, lunch, or dinner, and customised with any vegetables of your choice.
However, there’s one issue that often puts people off making chillas: the dreaded stickiness on the pan. This single problem can easily ruin your mood and turn a simple dish into a frustrating experience. But don’t worry! Here are some common mistakes to avoid and practical tips to ensure your besan chillas cook beautifully, crisp up nicely, and come off the pan without a hitch.
½ cup finely chopped onions
¼ cup finely chopped tomatoes
1–2 green chillies (finely chopped)
2 tbsp fresh coriander leaves (chopped)
¼ tsp turmeric powder
½ tsp red chilli powder
½ tsp carom seeds (ajwain) (optional, aids digestion)
Salt to taste
Water (enough to make a medium-thick batter)
Oil for greasing the pan
Step 1
In a mixing bowl, add besan, turmeric, red chilli powder, ajwain, and salt.
Step 2
Gradually pour in water while whisking continuously to avoid lumps. The batter should be smooth and pourable, neither too thick nor too runny.
Step 3
Add the chopped onions, tomatoes, green chillies, and coriander leaves. Mix everything well.
Step 4
Place a non-stick or well-seasoned cast iron tawa on medium heat.
Step 5
Test the tawa’s readiness by sprinkling a few drops of water. If they sizzle and evaporate quickly, the pan is hot enough.
Step 6
Lightly brush or spread ½ teaspoon of oil evenly across the surface of the pan.
Step 7
Pour a ladleful of batter onto the centre of the tawa. Using the back of the ladle, gently spread it outward in a circular motion to form a thin pancake.
Step 8
Allow it to cook on medium heat for 2–3 minutes or until the edges start lifting and the surface appears set.
Step 9
Drizzle a few drops of oil around the edges to help crisp them up.
Step 10
Gently lift the chilla with a spatula and flip it over. Cook for another 1–2 minutes until golden brown on both sides.
Step 11
Remove from the tawa and serve hot with green chutney, ketchup, or plant-based curd.
Repeat for the remaining batter, ensuring you wipe and lightly grease the pan between chillas.
1. Pouring batter onto a cold pan often leads to sticking.
2. Steel or unseasoned surfaces are more prone to stickiness.
3. Batter that is too thick or too runny can create sticking issues.
4. If the oil isn’t spread evenly, certain spots may stick.
5. High heat burns the chilla; low heat leaves it undercooked and sticky.
6. Trying to turn the chilla before it has cooked and released naturally can tear it apart.
1. Choose a non-stick pan or a well-seasoned cast iron tawa for the best results.
2. Allow the tawa to preheat for 2–3 minutes. Test with water droplets to check if it’s ready.
3. Keep the batter medium-thick. A runny batter won’t hold shape, while a thick one won’t spread easily.
4. Apply a thin, even layer of oil before each chilla. Avoid too much oil as it can make the chilla greasy.
5. Cooking on a medium flame allows even cooking and the chilla to release naturally from the pan.
6. Wait until the edges are crisp and the surface appears dry before turning it over.
7. After each chilla, wipe the tawa with a cloth or tissue and grease lightly again. This prevents residue from sticking and helps maintain consistent heat.
