An Unexpected Harmony
At first glance, besan (gram flour), syrup, and spice might seem like unlikely partners on a breakfast plate. Besan, a staple in Indian cuisine, is prized for its earthy, nutty flavour and is the foundation for countless savoury dishes like pakoras and chillas.
Syrup, whether maple, honey, or jaggery, belongs to the world of sweetness, often found drizzled over pancakes and waffles. And spices? They can go either way, adding warmth to sweets or depth to savories. Yet, when brought together, these three elements create a fascinating culinary triangle. The besan provides a robust, protein-rich base that stands up to strong flavours. The syrup cuts through the earthiness, adding a touch of indulgence and balancing the profile. The spices—think warming cinnamon and cardamom or even a hint of chilli—act as the bridge, connecting the sweet and savoury elements with aromatic complexity.
The Chilla Meets the Pancake
This combination is essentially a creative spin on the traditional Indian besan chilla, a savoury pancake made from a simple batter of gram flour, water, and spices. Chillas are often filled with or served alongside vegetables and chutneys. By introducing syrup, the dish leans into the global trend of sweet-and-savoury breakfast foods, much like chicken and waffles or bacon with maple syrup. It transforms the humble chilla into something that feels both familiar and new, borrowing the form of a crepe-like pancake while delivering a more complex flavour experience. You can make the batter thin for a crepe-style pancake or a bit thicker for a fluffier result. The versatility is part of its charm, inviting experimentation in the kitchen.
Your Guide to Making It
Ready to try it for yourself? Here is a simple, foundational recipe. Ingredients: 1 cup besan (gram flour) 1/4 teaspoon turmeric powder 1/2 teaspoon ground cardamom or cinnamon (or a blend) A pinch of salt A pinch of black pepper Approx. 3/4 to 1 cup water, as needed 1 teaspoon grated ginger (optional) Ghee or oil for cooking Maple syrup, honey, or jaggery syrup for serving Fresh fruit, nuts, or yogurt for topping Instructions: 1. In a medium bowl, whisk together the besan, turmeric, your chosen spice (cardamom/cinnamon), salt, and pepper. This ensures the spices are evenly distributed. 2. Slowly pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should be similar to that of crepe batter—thin but not watery. Let it rest for 10-15 minutes. 3. Heat a non-stick or cast-iron skillet over medium heat and lightly grease it with ghee or oil. 4. Pour about 1/4 cup of the batter onto the center of the pan and quickly swirl the pan to spread it into a thin circle. 5. Cook for 2-3 minutes, until the edges begin to lift and the surface looks set. Drizzle a little oil or ghee around the edges. 6. Flip the pancake and cook for another 1-2 minutes on the other side until golden brown. 7. Slide it onto a plate and repeat with the remaining batter. 8. Serve immediately, drizzled generously with your favourite syrup and finished with your choice of toppings.
Customize Your Creation
The real fun begins when you start to experiment. This recipe is a blank canvas. For a spicier kick, add a finely chopped green chilli to the batter. For more texture and nutrition, mix in finely grated carrots, chopped spinach, or onions. The spice blend is also ripe for exploration. A pinch of garam masala can add a deeper, more savoury note, while a dash of nutmeg can enhance the sweetness. The type of syrup you use will also dramatically change the final taste. Dark maple syrup provides a robust flavour, while a lighter honey or a date syrup offers a different kind of sweetness. Don't be afraid to mix and match until you find the combination that makes your morning.
