Vegan Chickpea flour Pancakes - Besan Chilla
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
8
-
Calories
93 kcal
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Course
Breakfast
-
Cuisine
Indian, Vegan, gluten-free
Vegan Chickpea flour Pancakes - Besan Chilla
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This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa’s Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)
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Ingredients
- 1 cup chickpea flour garbanzo bean flour, or besan (gram flour)
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon Turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon carom seeds ajwain or cumin seeds
- 1/2 cup finely chopped red onion
- 1 hot green chile finely chopped (remove seeds to reduce heat)
- 1/4 cup packed chopped cilantro
- 1 to 2 tablespoons + 1 teaspoon safflower oil divided
optional additions:
- 1/2 cup shredded zucchini or other vegetables optional
- 1/8 tsp indian black salt kala namak
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Instructions
- In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
- Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
- Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
- Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.
Notes
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
4g
(6%)
Sodium
285mg
(12%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
75IU
(2%)
Vitamin C
2.2mg
(2%)
Calcium
8mg
(1%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 285mg | 12% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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