Besan Chilla is a spiced Indian, savoury pancake that is often had for breakfast or brunch. It is a quick, easy and healthy vegetarian recipe that is often served with chutney/sauce. This is a versatile recipe and as such, you can add grated vegetables of your choice and spice it up as you like. The recipe here is for the most basic version.
1/2tspAjwain/Carom SeedsOptional, can be subbed for Cumin Seeds
1Onionfinely chopped
1Tomato finely chopped
HandfulCoriander leavesfinely chopped
1 - 2Green Chilliesfinely chopped
1/4tspBaking Powder
1/2tspTurmeric Powder
1/2tspChilli Powderadjust to taste
Salt
200 - 250mlWater
Instructions
Mix all the ingredients, except oil and water to a large bowl.
Add the water a little at a time and whisk in with a wire whisk.
Leave to rest for 15-20 minutes. (Optional step).
Heat a medium small size non stick frying pan on a low heat and add a tsp of oil. Give the pan a swirl.
Use a ladle to pour in the batter and spread using the back of the ladle. Try to make the batter as thin as possible.
Drizzle over some oil on the edges.
Fry for 3-4 minutes over a low heat on each side until light brown and crisp around the edges.
Cover with a tea towel while you make the rest of the pancakes.
Serve warm with sauces, pickles and chutneys of choice.
Notes
Add water slowly and adjust as needed.
Break lumps in the batter after water has been added. Or sieve the Flour.
Mix to a smooth flowing consistency.
You can add as many vegetables of your choice as you like into the batter, just adjust the quantity of flour and water accordingly. Good options are sweetcorn, grated cabbage, grated carrots, spinach etc.