Amateur Mistakes To Avoid While Making Besan

Chilla

Not Mixing the Batter Properly

Lumps in the batter lead to uneven texture in the chilla, and this occurs mostly for the besan that is older. Lumps in besan are common, and the older the product, the more lumps it tends to have. Also, if you don’t whisk the batter thoroughly, those lumps won’t dissolve and will cook into hard, raw bits that might be powdery in the chilla. Always sift the chickpea flour first and then add water gradually while whisking in one direction. Use a balloon whisk or a fork, just don’t rush. Your batter should be completely smooth, with no lumps or dry spots in it.

Getting The Consistency Of The Batter Wrong

If the chilla batter is too thick, the chilla won’t spread well and will stay doughy inside. If it’s too thin, it’ll tear apart or stick to the pan. You want a medium-thick, pourable batter, similar to a dosa batter. Test it with a spoon, check if it coats the back without dripping too quickly. Add water a little at a time into the bowl, stirring as you go to avoid mishaps. If unsure, fry a small trial chilla first. Beginners often get this wrong, but once you learn to recognise the right texture, it becomes second nature and improves your results immediately.

Using The Wrong Type Of Pan

As a beginner, you might reach for a regular steel or aluminium pan, but besan sticks easily to uncoated surfaces. But the stainless steel pan can be converted into a non-stick pan after heating it just enough. If you lack the courage and want a foolproof deal, then use a non-stick or well-seasoned cast-iron pan. Heat it properly, and the water should sizzle instantly on contact with the hot pan. Once that happens, lightly grease it with oil before pouring the batter. This prevents sticking and allows the chillas to cook evenly. Investing in a good flat pan or tawa is one of the simplest ways to improve your results, especially if you’re still learning to cook.

Cooking On Too High Heat

High heat might seem like a time-saver, but it ruins chillas. The outside browns too fast, while the inside remains raw. You’ll often end up with burnt edges and a moist middle. Always cook besan chilla on medium heat to avoid this mishap. It allows the batter to cook through evenly and develop a crisp, golden crust. Heat your pan fully before pouring the batter, then reduce to medium and let it cook without rushing. Use a flat spatula to check the underside before flipping. Rushing on high heat causes more problems than it solves in beginner cooking.

Chilla Out And Make The Perfect Besan Pancakes

Cooking is as much about patience as it is about skill. Now that you know what to watch out for, it’s time to pick up the spoon, ingredients and a trusty pan and make this easy dish in no time. Getting the batter right with ample resting, the right pan, and cooking on medium heat, you’re all set to create chillas that remain fail-proof and are delicious every time.