Besan Chilla Recipe: Quick & Healthy Indian Gluten-Free Pancake

Ingredients

• 1 cup Besan (Chickpea Flour)
• 1/2 cup Water (adjust as needed for batter consistency)
• 1/4 cup finely chopped Onion
• 1/4 cup finely chopped Tomato
• 1-2 Green Chilies, finely chopped (adjust to taste)
• 1/2 inch Ginger, grated or finely minced
• 2 tbsp Fresh Coriander Leaves, chopped
• 1/4 tsp Turmeric Powder (Haldi)
• 1/2 tsp Cumin Powder (Jeera Powder)
• 1/4 tsp Red Chili Powder (optional, adjust to taste)
• Pinch of Asafoetida (Hing) (optional)
• Salt to taste
• 2-3 tbsp Oil or Ghee, for cooking chillas

Instructions

1. 1

   Prepare the Batter: In a large mixing bowl, combine besan, turmeric powder, cumin powder, red chili powder (if using), asafoetida (if using), and salt. Whisk well to remove any lumps.

2. 2

   Add Water Gradually: Gradually add water to the besan mixture, whisking continuously to form a smooth batter. The consistency should be similar to pancake batter – free-flowing but not too watery.

3. 3

   Incorporate Vegetables and Aromatics: Stir in the finely chopped onion, tomato, green chilies, grated ginger, and fresh coriander leaves into the batter. Mix everything well.

4. 4

   Rest the Batter (Optional but Recommended): Cover the bowl and let the batter rest for 10-15 minutes. This allows the besan to absorb water fully and helps in making softer chillas.

5. 5

   Heat the Tawa: Heat a non-stick tawa or flat griddle over medium heat. Once hot, lightly grease it with 1/2 tsp of oil or ghee.

6. 6

   Pour and Spread Chilla: Pour a ladleful of batter onto the center of the hot tawa. Using the back of the ladle, quickly spread the batter outwards in a circular motion to form a thin, even chilla (about 6-7 inches in diameter).

7. 7

   Cook and Flip: Drizzle 1/2 tsp of oil or ghee around the edges and over the chilla. Cook for 2-3 minutes until the edges start to crisp and the top surface looks set. Carefully flip the chilla over and cook the other side for another 2-3 minutes until golden brown spots appear and it's cooked through.

8. 8

   Serve Hot: Remove from tawa and repeat the process for the remaining batter. Serve the hot Besan Chilla immediately with green chutney, tomato ketchup, or plain yogurt. Enjoy!