Besan Chilla - Savory Chickpea Pancakes
Besan Chilla is Savory Chickpea flour Pancakes. They are a great option for a quick and easy Indian breakfast. They are filling, satisfying, and packed with nutrients.
Servings: 6 people
Calories: 179kcal
Cost: $5
Ingredients
- 1 ¾ cups Gram Flour Besan
- ¼ cup Rice flour
- ½ teaspoon cumin seeds
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red chilli powder
- ¼ cup Onion finely chopped
- ¼ cup Tomato finely chopped
- 1 Tablespoon Fresh cilantro finely chopped
- 1 Green Chilli finely chopped
- 1 cup Water adjust and add more as required
- 1 teaspoon Salt per taste
- ¼ cup oil or oil spray
Optional herbs and spices
- ½ teaspoon garam masala
- 1 teaspoon Ginger minced
- ½ teaspoon Carom Seeds (Ajwain ) - optional
- 1 pinch Asafoetida ( Hing ) optional
- 2-3 fresh curry leaves finely chopped
- ⅛ teaspoon black salt
Instructions
- In a large mixing bowl and add besan, rice flour, cumin seeds, turmeric powder, red chilli powder, garam masala and salt. ( Also add asafetida and carom seeds if using). Mix well. Add 1 cup of water and whisk well to make sure the batter is lump-free.
- Add finely chopped onion, tomato, green chilli, and chopped cilantro ( coriander ) leaves. Mix everything well. Adjust and add the water if necessary. The batter should be easily pourable. Don't make it too thick or too thin.
- Heat a nonstick pan or cast iron skillet and grease with little oil. Fill the batter in a ladle and spread it on the hot skillet in circular motion to make the round shape. Drizzle ½ teaspoon oil around the edges of the chilla.
- Let the cheela cook on one side for about 2 minutes or till it gets deep golden brown. Using a flat spatula, flip the cheela and cook further for 2 minutes.
- When both sides are crispy and golden brown, remove the chilla from pan. Serve it in the plate and enjoy !
Notes
The texture and thickness of the Besan chilla largely depends upon the consistency of batter and how much water you add. The texture, however, is a personal preference. Typically besan cheela has a consistency that is in between thick pancakes and thin crapes. So adjust the water accordingly.
I prefer to use non stick skillet or seasoned cast iron skillet to make this recipe. Either works well but if you are worried about batter sticking to the pan, use non stick skillet and do not make the batter too thin and runny.
Nutrition
Serving: 16-8 inch chilla | Calories: 179kcal | Carbohydrates: 27g | Protein: 9g | Potassium: 336mg | Fiber: 4g | Vitamin A: 133IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 2mg