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Chilla (also called cheela) is a popular Indian-style pancake made with gram flour (besan) or other flours, often mixed with vegetables and spices. Beetroot Chilla is a nutritious twist, where grated beetroot not only lends a beautiful pink-red hue but also boosts the dish with fibre, folate, and antioxidants.
The batter is simple — besan mixed with grated beetroot, ginger, green chilli, coriander, and mild spices, then cooked like a pancake on a tawa. The result is a soft, slightly crisp, earthy, and spiced chilla. It is light yet filling, gluten-free, and can be enjoyed with chutney, curd, or stuffed into rolls for a tiffin-friendly meal.
Beetroot Chilla is also versatile — you can enrich it with oats flour, rava, or even finely chopped spinach and carrots for extra nutrition. It’s quick to prepare, making it perfect for busy mornings.
Make batter
In a bowl, mix besan, grated beetroot, onion, green chilli, ginger, cumin seeds, turmeric, red chilli powder, coriander leaves, and salt. Add water gradually to form a smooth, pourable batter (like pancake batter).
Heat tawa
Grease a non-stick tawa or skillet lightly with oil.
Cook chilla
Pour a ladle of batter, spread gently into a round shape. Drizzle a few drops of oil around the edges. Cook on medium flame until golden on one side, then flip and cook the other side.
Serve
Serve hot with green chutney, curd, or tomato ketchup.
Yes, but besan gives a better flavour and makes it naturally gluten-free.
Yes, but keep them slightly thicker so they stay soft when packed.
The recipe is naturally vegan if you cook with oil instead of ghee.
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