Besan Chilla Nutritional Value Recipes
BESAN CHILLA
The chickpea crêpe known as besan chilla is the perfect traditional North Indian breakfast. Packed with satisfying vegetables and spices, the dish also works as a side, vegetarian main course or a snack. The best part is that your favorite vegetables or proteins can make an appearance in the crêpe. The chutney is the perfect dipping sauce (although ketchup also works great).
Provided by Maneet Chauhan
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
- Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.
- Repeat with the remaining batter and ghee. Serve with green chutney.
- Combine all the ingredients in a blender and blend until smooth.
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- 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.
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- Add chopped onion, grated carrot, chopped cilantro, chopped green pepper, chopped ginger and chopped green chili.
- Start adding water little by little while whisking continuously to form a thick batter of pouring consistency.It should not be runny but it should not be very thick either. It should have a pouring consistency.
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