Besan Chilla with A2 Cow Ghee: Spread a Thin, Even Pancake

By Faimly Farm, with AI assistance · Published 21 October 2026

For a thin besan chilla, hydrate the chickpea flour, rest the batter briefly and test one small pancake before cooking the batch. Add A2 cow ghee around the edge after spreading, so you can judge the pan and batter separately.

This proposed recipe makes about six small chillas for two people. It has not been kitchen-tested. It differs from our soaked-moong chilla: besan is mixed directly with water, so the practical task is controlling a flour batter rather than grinding soaked pulses.

Ingredients and equipment

• 100 g besan, sifted
• 140 mL water initially, with a little extra if required
• 30 g finely chopped onion, optional
• 1 tablespoon chopped coriander
• ¼ teaspoon cumin seeds
• ⅛ teaspoon turmeric and ¼ teaspoon salt, or to taste
• 2 teaspoons A2 cow ghee, measured, for the batch

Use a bowl, whisk, ladle and a well-maintained 20–22 cm pan suitable for pancakes. Chop additions finely: large pieces interrupt a thin film of batter and make turning harder.

Mix, rest and test

1. Whisk the besan with the initial water in two additions, breaking up dry pockets. Add the seasonings and vegetables. Rest for ten minutes.
2. Stir again. The batter should pour in a continuous ribbon and spread with light ladle pressure. If it sits in a mound, add water a teaspoon at a time. Record any adjustment.
3. Warm the pan over medium heat. Spread a small test chilla without forcing the ladle against a partially set surface. Reduce the heat if the batter immediately forms ridges.
4. Drizzle a small share of the measured ghee around the edge. Cook until the surface loses its wet sheen and the edge begins to lift. Turn gently and cook the other side until set and lightly coloured.
5. Check the first chilla before repeating. An approximate two to three minutes on the first side and one minute after turning is only a starting point; pan, thickness and heat change the timing.

Change one variable at a time

If the pancake tears, first make a smaller one and let the underside set before turning. If the middle stays pasty while the outside darkens, lower the heat and spread more thinly. If it sticks, check the pan condition and heat before adding more fat. A damaged non-stick surface should not be scraped aggressively.

Keep the batter stirred between pancakes because chopped ingredients settle. Do not add all the ghee to the batter and assume the pan requires the same amount again; the two additions would change the recipe total.

Serving and useful limits

Serve promptly with a suitable accompaniment. This page does not establish a room-temperature keeping period for wet besan batter or finished chillas. Do not taste uncooked batter to judge seasoning. The FDA's flour-handling guidance explains why flour-containing doughs and batters should be cooked before eating.

Questions cooks ask

Must besan be soaked overnight?

No. This recipe uses flour mixed directly with water, followed by a short rest.

Can I omit the onion?

Yes. The batter still works as a plain seasoned chilla; begin with the stated water and reassess after resting.

Does A2 ghee guarantee a crisp pancake?

No. Thickness, pan temperature and moisture control matter. The A2 description is a sourcing preference, not a performance finding.

Relevant product context

Faimly Farm Organica A2 Cow Ghee Bilona Churned is a verified A2 cow-ghee listing relevant to this culinary task. Choose by your preference and the current selected pack. This article does not demonstrate superior texture, health or performance, and does not independently validate purity, certification or health wording in the product listing.

Sources and links checked 21 October 2026. This is educational editorial content; examples and proposed recipes are identified in the text. Banner: AI-generated illustration, not an actual product or tested-batch photograph. Return to the Faimly Farm Journal.