Besan Chilla, also known as gram flour pancakes, is a nutritious and versatile Indian dish. Made from besan (chickpea flour), these savory pancakes are spiced with cumin, turmeric, and chilies, and loaded with fresh vegetables. Light, gluten-free, and protein-packed, they are perfect for a wholesome breakfast, snack, or light meal. With crispy edges and soft centers, Besan Chilla is a flavorful, healthy alternative to traditional pancakes.
Health Benefits:
- Protein-Rich: Besan (gram flour) is an excellent plant-based protein source, making this dish ideal for vegetarians and vegans.
- Good for Digestion: Rich in fiber, the ingredients aid in digestion and keep you fuller for longer.
- Low-Calorie Option: The dish is light yet nutritious, perfect for those managing their calorie intake.
Nutritional Highlights:
- High Protein: Made from chickpea flour, these pancakes are an excellent source of plant-based protein.
- Gluten-Free: Naturally gluten-free, suitable for those with gluten sensitivities.
- Rich in Fiber: Chickpea flour adds fiber, which aids digestion and promotes satiety.
- Low in Calories: Light, yet filling, these pancakes are perfect for a nutritious breakfast or snack.
Nutritional Information (Per Serving):
- Calories: 150
- Protein: 6g
- Fat: 4g
- Carbohydrates: 22g
- Fiber: 5g
Ingredients:
- Besan (Gram Flour): 1 cup
- Onion: 1 small, finely chopped
- Tomato: 1 small, finely chopped
- Green Chilies: 1, finely chopped (optional)
- Coriander Leaves: 2 tbsp, finely chopped
- Cumin Seeds: ½ tsp
- Turmeric Powder: ¼ tsp
- Red Chili Powder: ½ tsp
- Salt: To taste
- Water: ¾ cup (adjust to make a smooth batter)
- Oil or Ghee: 2 tbsp (for greasing the pan)
Recipe Instructions:
1. Prepare the Batter: In a large mixing bowl, add besan (gram flour), finely chopped onion, tomato, green chilies, coriander leaves, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
Gradually add water to the mixture, stirring continuously to form a smooth, lump-free batter. The consistency should be pourable but not too runny, like pancake batter.
2. Heat the Pan: Heat a non-stick or cast-iron pan on medium heat. Lightly grease the pan with a few drops of oil or ghee.
3. Pour and Spread the Batter; Once the pan is hot, pour a ladleful of the batter onto the center of the pan. Using the back of the ladle, spread the batter evenly in a circular motion to form a thin pancake.
4. Cook the Chilla: Drizzle a few drops of oil or ghee around the edges and on top of the chilla. Cook for 2-3 minutes on medium heat until the edges start turning golden brown and the top sets. Flip the chilla using a spatula and cook the other side for 1-2 minutes until fully cooked and slightly crispy.
5. Serve Hot: Remove the chilla from the pan and serve hot with chutney, yogurt, or pickle. Repeat the process for the remaining batter.
Tips and Tricks:
- Consistency of Batter: The key to perfect chillas is the consistency of the batter. It should be smooth and lump-free, with a pourable consistency similar to pancake batter. Too thick, and it won’t spread; too thin, and it will break.
- Crispy Edges: To get crispy edges, cook the chilla on medium heat and add a few drops of oil or ghee around the edges while cooking. This creates a nice, crispy texture.
- Use Fresh Ingredients: Use fresh vegetables like tomatoes, onions, and coriander to enhance the flavor and add freshness to each bite.
- Variations: You can add grated carrots, spinach, or even paneer to the batter for a nutritious twist.
- Cook on Medium Heat: High heat will burn the chilla quickly while leaving the inside uncooked. Always cook on medium heat for even cooking.
