Besan Chilla Recipe: Who could say no to a plate of *pakodas* and hot tea during the rainy season? However, the leftover gram flour (*besan*) batter often ends up being treated as waste in the kitchen. While it might seem easiest to just throw away a small amount of leftover batter, it can actually simplify your breakfast preparations for the next day. If you have leftover *pakoda* batter in your fridge, instead of discarding it, you can use it to make delicious, crispy *besan chillas*. This saves you the hassle of mixing a fresh batter or preparing spices from scratch. Simply add a few ingredients, heat the griddle (*tawa*), and within minutes, you’ll have a breakfast dish that pairs perfectly with tea or chutney.

Make a quick *chilla* from leftover *besan* batter
*Pakoda* batter serves as an excellent base for making *chillas*. It usually already contains salt, red chili powder, carom seeds (*ajwain*), and other spices, so there is no need for extra effort. Start by whisking the leftover batter thoroughly. If the batter has become too thick, add a little water to dilute it. The consistency should be neither too thin nor too thick; aim for a batter that spreads easily when poured onto the griddle.

Add these ingredients to enhance flavor and texture.
Now, it’s time to make the *chilla* even tastier. You can add finely chopped onions, green chilies, and fresh coriander leaves to the batter. If you have tomatoes or carrots at home, finely chop or grate them and mix them in as well; this adds a pleasant crunch and improves the flavor. If you prefer a tangy or zesty breakfast, you can also add a little *chaat masala* or roasted cumin powder. However, since salt is already present in the batter, be sure to taste it before adding any extra salt.

How to make crispy *besan chilla*
First, heat the griddle and apply a little oil. Then, pour a ladleful of batter into the center of the griddle and gently spread it out into a thin, round shape. A small detail makes a big difference here: the thinner the *chilla*, the crispier its edges will be. Cook the *chilla* over medium heat. When the edges turn golden and begin to lift slightly from the pan, drizzle a little oil over it and flip it over. Cook the other side thoroughly as well. Once both sides achieve a light golden color and a crispy texture, remove it from the pan.

Serve with chutney and yogurt
You can serve the piping hot *besan chilla* with green chutney, tomato chutney, or yogurt. This method is particularly useful when you need to prepare breakfast in a rush while getting ready for the office or school. Using leftover batter minimizes food waste and saves the time required to prepare fresh batter.

Points to consider when using leftover batter
Pay close attention to how long the *besan* batter has been sitting and how it was stored. Do not use it if it emits a sour or unusual odor, has changed color or taste, or appears spoiled. It is best to use fresh, properly stored batter to make the *chilla*.

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