Besan is the Hindi word for gram flour (chickpea flour) and Chilla translates to pancake. It’s a popular North Indian breakfast, but it makes for a protein-rich, gluten-free and quick meal at any time of the day.

This is a basic savoury version of Besan Chilla. Feel free to adapt the filling with whatever you like, just take care to chop or grate the ingredients finely, otherwise the pancake might stick to the pan. I usually make this two days in a row to use up any leftover ingredients, but it’s best to make the batter fresh as it thickens over time. The pancakes can do with a tangy chutney on the side and I recommend trying the coriander chutney below.

serves 2

Ingredients

• 200g gram flour (chickpea flour)

• 1 tsp carom seeds (ajwain)

• 1/2 tsp turmeric

• 1/2 tsp chilli powder

• 1 tsp salt (7g)

• 1 small tomato

• 1 small onion

• 2 green chilli

• 30g coriander

• 20g ginger

Method

In a large bowl, mix together the gram flour, carom seeds, turmeric, chilli powder and salt. Whisk in 320 ml water to form a pourable batter. Finely chop the tomatoes, onions, chilli and coriander and add them to the bowl, then peel and grate in the ginger.

Heat a tablespoon of oil in a small non-stick pan over medium heat. Give the batter a good stir, then pour a ladle of batter in the centre of the pan. Use the back of the ladle to spread the batter into a thin pancake and pour a little more oil over the pancake and around the edges. Cook it for around 1 minute until the pancake begins to loosen around the edges and small air bubbles appear all over. Use a spatula to flip it around and cook for another minute on the other side until lightly golden. Set the cooked pancake aside onto a plate and cover with a clean towel while making the next one. Then serve them with your favourite tangy chutney (or see coriander chutney below).

Coriander Chutney

Ingredients

• 1 tsp cumin seeds

• 2 tbsp chana dal (or split yellow peas)

• 80g coriander

• 1 green chilli

• 1 garlic clove

• 2 tbsp lemon juice

• 1 tsp golden granulated sugar

Method

In a small frying pan, toast the cumin seeds and chana dal until the cumin is aromatic. Set aside to cool.

Remove the lower third of the coriander stems, roughly chop the rest and add to the jug of a blender. Trim the chilli (optionally deseed for less heat), peel the garlic and add both to the jug along with the toasted cumin seeds, chana dal, lemon juice, sugar, 70 ml cold water and 1/2 tsp salt. Blend until smooth. Transfer to a small bowl and serve alongside the Chilla.

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Besan Chilla (Indian Chickpea Pancake)

Besan is the Hindi word for gram flour (chickpea flour) and Chilla translates to pancake. It’s a popular North Indian breakfast, but it makes for a protein-rich, gluten-free and quick meal at any time of the day. This is a basic savoury version of Besan Chilla. Feel free to adapt the filling with whatever you like.

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Active Time 35 minutes mins

Total Time 35 minutes mins

Course Breakfast, Lunch

Cuisine Indian

Servings 2

Ingredients

  

1x2x3x

• 200 g gram flour (chickpea flour)
• 1 tsp carom seeds (ajwain)
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1 tsp salt (7g)
• 1 small tomato
• 1 small onion
• 2 green chilli
• 30 g coriander
• 20 g ginger

Coriander Chutney

• 1 tsp cumin seeds
• 2 tbsp chana dal (or split yellow peas)
• 80 g coriander
• 1 green chilli
• 1 garlic clove
• 2 tbsp lemon juice
• 1 tsp golden granulated sugar

Instructions

 

Besan Chilla

• In a large bowl, mix together the gram flour, carom seeds, turmeric, chilli powder and salt. Whisk in 320 ml water to form a pourable batter. Finely chop the tomatoes, onions, chilli and coriander and add them to the bowl, then peel and grate in the ginger.
• Heat a tablespoon of oil in a small non-stick pan over medium heat. Give the batter a good stir, then pour a ladle of batter in the centre of the pan. Use the back of the ladle to spread the batter into a thin pancake and a pour a little more oil over the pancake and around the edges. Cook it for around 1 minute until the pancake begins to loosen around the edges and small air bubbles appear all over. Use a spatula to flip it around and cook for another minute on the other side until lightly golden. Set the cooked pancake aside onto a plate and cover with a clean towel while making the next one. Then serve them with your favourite tangy chutney (or see coriander chutney below).

Coriander Chutney

• In a small frying pan, toast the cumin seeds and chana dal until the cumin is aromatic. Set aside to cool.
• Remove the lower third of the coriander stems, roughly chop the rest and add to the jug of a blender. Trim the chilli (optionally deseed for less heat), peel the garlic and add both to the jug along with the toasted cumin seeds, chana dal, lemon juice, sugar, 70 ml cold water and 1/2 tsp salt. Blend until smooth. Transfer to a small bowl and serve alongside the Chilla.

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Een bericht gedeeld door Julius Fiedler (@hermann)

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