Suji Besan Chilla


For Suji Besan Chilla
  • ½ cup gram flour/besan
  • ½ cup semolina/suji
  • 2 tablespoons green capsicum, finely chopped
  • 2 tablespoons onions, finely chopped
  • 2 tablespoons carrots, grated
  • 2 tablespoons yellow bell peppers, finely chopped
  • 2 tablespoons red bell peppers, finely chopped
  • 1 teaspoon chilli flakes
  • ½ teaspoon carom seeds/ajwain
  • ¼ teaspoon black pepper powder
  • 1 green chilli, finely chopped
  • 1 teaspoon ginger, finely chopped
  • 2 tablespoons spring onions, finely chopped
  • 2½ cups water
  • salt to taste

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Suji Besan Chilla
  1. In a large bowl add suji and besan. Now add all the finely chopped vegetables like onions, green capsicum, red bell peppers, yellow bell peppers, carrots, green chillies, ginger and spring onions.
  2. Now add red chilli flakes, carrom seeds, black pepper powder, salt, water and mix well. The batter will have a thin consistency.
  3. To prepare the chillas, heat a non-stick tawa or a dosa tawa and add some oil or ghee to it.
  4. Now pour two ladles of the batter on the tawa making sure it has spread evenly.
  5. Let it cook on high to medium heat for 3-4 minutes from both sides. It will get a nice golden brown colour.
  6. The suji besan chillas are ready. Serve immediately with the delicious green chutney we prepared.

Recipe Notes

  • You can add any vegetables of your choice. Just make sure its finely chopped.


For Green chutney
  • 1 cup fresh coriander
  • 3 green chillies
  • 3-4 garlic cloves
  • 1 small piece ginger
  • 1 teaspoon cumin seeds
  • ½ teaspoon sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons roasted chana dal
  • 1 tablespoon curd
  • water as required
  • salt to taste
Green Chutney
  1. To prepare the green chutney in a mixer grinder add fresh coriander, green chillies, garlic, ginger, cumin seeds, sugar, lemon juice, roasted chana dal, curd, salt and water.
  2. Now grind until smooth, the green chutney is ready.
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