Besan chilla / dosa

Besan chilla is a winter comfort food and healthy snack. It’s a painless recipe and is popular dish in west/north India.  You just need to mix the ingredients and pour the dosa instead of waiting for fermentation. This single dish has lots of nutrients. Good for breakfast or evening snack. You can add more veggies as per your taste. My family liked the combination that I used here. My daughter called it a veggie-pancake and enjoyed it very much. It tastes best when served hot.

Besan chilla / pan cake / dosa


  1. Chick pea flour / besan  –  one cup
  2. Yellow corn flour  –  three tblsp
  3. Finely chopped cabbage  –  one cup
  4. Finely chopped spring onions  –  half cup
  5. Finely chopped spinach  –  half cup
  6. Finely chopped  green chilly  –  half tsp
  7. Coriander leaves  –  few
  8. Cumin seeds / jeera  –  one tsp
  9. Salt  –  to taste
  10. Vammu / ajwain  –  a pinch
  11. Red chilli  powder  –  one-fourth tsp
  12. Chat masala  –  one-fourth tsp
  13. Oil  –  to smear on dosa


In a  bowl add all the ingredients expect oil and mix. Use water to make batter of pouring consistency (not too watery and not too thick). Mix well to avoid lumps in the batter.

Heat a pan, drizzle little oil, pour a ladle full of batter and spread it evenly.


Flip the dosa , once you see light brown edges, smear little oil. Cook the other side until you see golden spots on top (cook on low to medium flame).

Ready to serve with green chutney.


Serves three


15 to 20 mins


One day


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