• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Andhra » Billala Pulusu

    Billala Pulusu Recipe

    Published: May 23, 2023 by Pavani · Leave a Comment

    2 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video
    Top view of a bowl with besan chikki.

    Billala pulusu is a delicious recipe from Telangana. This is a unique dish that is made with savory besan (chickpea) chikki that are cooked in a tangy, spicy tamarind gravy.

    I am sharing my MIL's recipe here. It is a very hearty and comforting dish to make. Great to serve with jowar roti or regular roti or even rice.

    Top view of a bowl with besan chikki.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make Besan Chikki
      • Make Billala Pulusu
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    My amma and MIL have completely different cooking styles. The big reason being my mom is from Andhra and my MIL is from Telangana. The use of spices and cooking techniques vary a lot between the two regions. Both of them are great in their own way.

    Here I have one of my MIL's famous billala pulusu recipe. This is a Telangana recipe that I learnt about after marriage. It also happens to be my husband's favorite dish and they call it besan chikki. Which means, I had to learn to make it.

    White plate with a stack of besan burfi.

    This is a unique recipe where savory besan ki chikki are simmered in a scrumptious gravy. The spicy and tangy tamarind sauce makes this dish extra special. This recipe is easy to make and absolutely delicious.

    The best part of this pulusu is that it gets better the next day. Because the tamarind sauce absorbs all the spices and flavors making it taste amazing. I usually make a big batch of this dish and enjoy it throughout the week.

    If you want to enjoy it the traditional way, then serve with jonna rotte or jowar roti. But it tastes great with regular roti or even rice.

    White bowl with billala pulusu.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make the savory besan chikki recipe:

    • Besan or chickpea flour
    • Mustard and cumin seeds
    • Green chilies and curry leaves
    • Turmeric and salt
    Ingredients needed to make a savory besan burfi.

    Here are the ingredients you need to make the pulusu recipe:

    • Onions ~ I love to use red onions here but feel free to use any variety.
    • Tamarind paste
    • Curry leaves
    • Cumin seeds
    • Turmeric, red chili powder, ground coriander, ground fenugreek and salt.
    Ingredients needed to make the gravy, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    To make billala pulusu recipe, start by making savory besan chikki or besan burfi:

    Make Besan Chikki

    Sift the besan to ensure there are no lumps. In a medium size nonstick skillet on medium-low flame, dry roast besan until it turns golden and smells fragrant. Remove into a bowl and keep aside.

    3 panel photo showing the roasting of chickpea flour in a pan.

    Heat oil in the same pan on medium heat. Add mustard & cumin seeds and once the seeds start to splutter, add green chilies, curry leaves, turmeric and salt. Mix well.

    Stir in water and bring the mixture to a boil. Add the roasted besan in slowly and whisk thoroughly to make sure that there are no lumps. Keep stirring until the mixture thickens and starts to pull away from the sides.

    5 panel photo showing the making of savory besan chikki.

    Remove onto a greased plate, cut into squares and let cool.

    2 panel photo showing the making of besan burfi.

    Make Billala Pulusu

    Heat oil in a medium pan on medium heat. Add cumin seeds and cook till they start to splutter, add onions and sauté till light brown. Stir in chili powder, ground coriander, cumin & fenugreek and salt. Cook till the spices are fragrant, about 1 minute.

    4 panel photo showing the sautéing of onions and spices in a pan.

    Add the tamarind paste and water. Bring the mixture to simmer on medium flame. Lower the heat, cover and simmer. If the mixture seems too thick, add more water and cook until heated through.

    3 panel photo showing the simmering of billala pulusu.

    Add the besan chikki and simmer for another 5~7 minutes. Sprinkle with chopped cilantro. Serve with rice or roti.

    White bowl with billala pulusu.

    Expert Tips

    • Sifting the chickpea flour is very important. This avoids the formation of lumps once cooked.
    • Make sure to cook besan chikki in a nonstick pan because it helps to not stick to the pan.
    • Make spicy besan burfi up to 3 days in advance. Let cool and store in an airtight container in the fridge.
    • Leftover billala pulusu tastes much better because the tamarind sauce gets a chance to absorb all of the lovely flavors.
    • Different brands of tamarind paste have differing sourness, so adjust the quantity of tamarind paste accordingly.
    • Add 1~2 teaspoons of jaggery or sugar to balance out of the sourness in the tamarind.

    You might also like

    Here are a few more comforting South Indian recipes for you to try:

    • Steel spoon with pachi pulusu.
      Pachi Pulusu
    • Black pan with kadhi pakoda.
      Majjiga Pulusu with Greens
    • Brown bowl with Bellam Payasam
      How to make Sweet Pongal in Instant pot
    • Rava Idli Recipe using Instant Mix

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White bowl with billala pulusu.

    Billala Pulusu

    Billala pulusu is a delicious recipe from Telangana. Savory besan (chickpea) chikki are cooked in a tangy, spicy tamarind gravy.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Course: Main Course
    Cuisine: andhra
    Servings: 6 servings

    Ingredients

    For Besan ki Chikki:

    • 1 cup Besan
    • 2 teaspoons Oil
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 2~3 Green Chilies, chopped fine
    • 3~4 Curry leaves
    • ¼ teaspoon Turmeric
    • To taste Salt
    • 1½ cups Water

    For Gravy:

    • 1 tablespoon Oil
    • ½ teaspoon Cumin seeds
    • 1 Large Onion, finely chopped
    • 1 teaspoon Red Chili powder
    • 1 teaspoon Ground Coriander
    • ½ teaspoon Ground Cumin
    • ½ teaspoon Ground Fenugreek
    • To taste Salt
    • 3 tablespoons Tamarind paste
    • 1½ cups Water, plus more if needed
    • 1~2 teaspoons Jaggery or sugar (optional)
    • 2 tablespoons Cilantro
    Get Recipe Ingredients

    Instructions

    To make besan chikki:

    • Sift the besan to ensure there are no lumps. In a medium size nonstick skillet on medium-low flame, dry roast besan until it turns golden and smells fragrant. Remove into a bowl and keep aside.
      1 cup Besan
    • Heat oil in the same pan on medium heat. Add mustard & cumin seeds and once the seeds start to splutter, add green chilies, curry leaves, turmeric and salt. Mix well.
      2 teaspoons Oil, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2~3 Green Chilies, chopped fine, 3~4 Curry leaves, ¼ teaspoon Turmeric, To taste Salt
    • Stir in water and bring the mixture to a boil. Add the roasted besan in slowly and whisk thoroughly to make sure that there are no lumps. Keep stirring until the mixture thickens and starts to pull away from the sides, about 3~5 minutes. Remove onto a greased plate, cut into squares and let cool.
      1½ cups Water

    To make Billala Pulusu:

    • Heat oil in a medium pan on medium heat. Add cumin seeds and cook till they start to splutter, add onions and sauté till light brown, about 4~5 minutes.
      1 tablespoon Oil, ½ teaspoon Cumin seeds, 1 Large Onion, finely chopped
    • Stir in chili powder, ground coriander, cumin & fenugreek and salt. Cook till the spices are fragrant, about 1 minute. Add the tamarind paste and water. Bring the mixture to simmer on medium flame. Lower the heat, cover and simmer for about 12~15 minutes. If the mixture seems too thick, add more water and cook until heated through.
      3 tablespoons Tamarind paste, 1½ cups Water, plus more if needed, 1 teaspoon Red Chili powder, 1 teaspoon Ground Coriander, ½ teaspoon Ground Cumin, ½ teaspoon Ground Fenugreek, To taste Salt
    • Add the besan chikki and simmer for another 5~7 minutes. Sprinkle with chopped cilantro. Serve with rice or roti.
      2 tablespoons Cilantro

    Video

    Notes

      • Sifting the chickpea flour is very important. This avoids the formation of lumps once cooked.
      • Make sure to cook besan chikki in a nonstick pan because it helps to not stick to the pan.
      • Make spicy besan burfi up to 3 days in advance. Let cool and store in an airtight container in the fridge.
      • Leftover billala pulusu tastes much better because the tamarind sauce gets a chance to absorb all of the lovely flavors.
      • Different brands of tamarind paste have differing sourness, so adjust the quantity of tamarind paste accordingly.
      • Add 1~2 teaspoons of jaggery or sugar to balance out of the sourness in the tamarind.

    Nutrition

    Calories: 143kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 78mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 141IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Andhra

    • Top view of a bowl with nethi beerakaya pachadi.
      Nethi Beerakaya Pachadi Recipe
    • Pewter tray with blue bowl with cucumber chutney with a spoon inside
      Andhra Dosakaya Roti Pachadi
    • White bowl with Kanda Bachali koora
      Kanda Bachali Curry | Malabar Spinach Curry
    • White bowl with cucumber chutney
      Cucumber Chutney
    2 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Sagari

      July 01, 2008 at 3:07 am

      nice recipe pavani

      Reply
    2. Hetal

      July 01, 2008 at 3:22 am

      Nice recipe dear..

      Reply
    3. Sig

      July 01, 2008 at 4:17 am

      Never heard of besan chiki! Great recipe Pavani, thank you for this entry...

      Reply
    4. notyet100

      July 01, 2008 at 4:18 am

      NICE ONE ,..

      Reply
    5. Divya Kudua

      July 01, 2008 at 11:00 am

      your blog's yummy!!

      http://divyascookbook.blogspot.com/2008/07/memean-award-and-hug.html

      Reply
    6. Asha

      July 01, 2008 at 12:51 pm

      That dish so new to me Pavani. Chikki is sweet Peanut brittle for us Kannadigas. Looks wonderful, almost like Dal Dhokli. Great entry. I will try this when I am on my blog break!:)

      Reply
    7. skribles

      July 01, 2008 at 1:24 pm

      this one is new to me .... but looks yummmmm

      Reply
    8. Bhawana

      July 01, 2008 at 1:54 pm

      Pavani, this looks good. but no idea how will it taste. never heard it b4. tell me how does it taste. added to my favourites.

      Reply
    9. Hima

      July 01, 2008 at 6:36 pm

      I never heard of it before, will give it a try. Thanks for sharing.

      Reply
    10. Madhavi

      July 02, 2008 at 12:15 am

      Very nice recipe, looks great!!!

      http://vegetarianmedley.blogspot.com/

      Reply
    11. Veda Murthy

      July 02, 2008 at 1:55 am

      wow...pavani...besan chikki...never heard of it till now...thanks for introducing me to this!

      Veda

      Reply
    12. Asha

      July 03, 2008 at 10:44 pm

      Hey Pavani, I just found this site about Indian dishes and slow cooker, check it out!:)

      http://www.indiacurry.com/
      faqappliance/slowcooker.htm

      Reply
    13. MY WORLD OF RECIPES

      July 05, 2008 at 3:08 am

      hi pavani , sorry for disturbing u again . actually if space exists between catagory name like "rice dishes" it is not coming where as if there is no spae like "chutnies " it is working.just see my blog and test the dropdown boxes so that u can understand.
      plz reply me back and if possible send one "from around the world " code of ur hideout.
      thanx&regards,
      preethi ram.

      Reply
    14. A_and_N

      July 07, 2008 at 1:16 am

      Hi Pavani, you know we face this situation when we have no vegetables at our house and we still feel eating something nice and spicy. I think this is a great recipe for those times 🙂 Thanks for sharing it!

      Reply
    15. MY WORLD OF RECIPES

      July 07, 2008 at 1:54 pm

      HI PAVANI THANX A LOT FOR GIVING CODE . ANYWAY NOW ITS PERFECTLY WORKING. THANX A LOT ONCE AGAIN.
      BYE ,
      PREETHI.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    2 shares