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The theme for this month is definitely more focused on breakfast.. in part because I got a bit bored of pancakes, breads, toasts, oatmeal and other mostly sweet oriented options. So when mom was visiting, I made it a point to take a few pictures, ended up with a very few actually. :). of the savory options. Only moms can make perect chilla/puda. perfectly round, perfectly done.:) Chilla or Puda as we call it is another one of the staple breakfasts at home.. made with chickpea flour(besan), sometimes in combination with wheat or rice flour or semolina, with added veggies of choice.
Chilla if made with only chickpea flour is glutenfree. Pictured with the chilla above is the Diwali oil lamp and almond milk Chai. This year we celebrated Diwali with ma n pa after 11 years!
A fluffier Veggie Omelette version on the new post here.
Other soy free Omelettes here
The chilla we make, is like a thick soft crepe (more like a Dosa). You can tweak the consistency to make a thicker batter for a more pancakey and soft chilla or a thin crisp crepe.
For some recent savory breakfast options check out Upma-Cream of wheat or Rice or other grains cooked with veggies and nuts here. with gf options.
Directions: Makes 3-4
Take 2/3 cup chickpea flour and add 1/4 tsp turmeric, 1/4 tsp rock salt(kala namak), 1/4 teaspoon salt or to taste, 1/8 teaspoon asofetida(hing, optional), 1 teaspoon oil and about 1/2-2/3 cup water and mix well to get a lump free batter. (add cumin powder or coriander powder for variations).
Add in 1/4 cup chopped red onion, 1 tsp grated ginger, 1 green chili finely chopped or to taste and a couple of tablespoons of finely chopped cilantro.
Heat a thick bottom pan on medium high heat until hot, spread a little oil on the pan.
Drop a ladleful of the batter and spread it around either by using the ladle in circular motion like a crepe, or just moving the pan to make 5-7 inch diameter. Put a few drops of oil on the edges.
Cook chilla on medium heat for 5-7 minutes until golden. Flip and cook for another few minutes till brown spots appear.
Serve hot with ketchup, sriracha, cilantro chutney or other sauces.
When short on time, I blend the veggies, ginger and all the ingredients in a blender to make a quick batter and use it:) No chopping needed!
Other veggies that we add.. grated carrot, finely chopped tomato, scallions, shallots, grated cauliflower, zucchini, potato, mushrooms, spinach, chard and more. Add a few Tablespoons of rice flour for crispy chilla. You can watch a Video on how to make a chilla with zucchini here.
I also use this same batter to make Savory french toasts (Bread pakora). Make the batter. Dip the breads in the batter and pan fry them on non stick pan with little oil, on medium hot, about 3-5 minutes on each side depending on size. Serve hot topped with daiya or as is with ketchup or chutneys! Use gf bread for a gf french toasts.
Have a great balanced breakfast everyday.
And this is my new iphone cover.. old school.. but I love it!
Made this for dinner and it was delicious! Thanks for another great recipe!
glad you enjoyed!
I’ve made the version in your new cookbook several times and I love them! Use the cilantro mint chutney and it pairs nicely!
awesome!!
I was actually thinking to make these for my mom today for mothers day. However wanted to know the nutritious content. My mom is diabetic and has high BP. Do you know where I can find the nutritional content for your recipes?
awesome! You can use a nutrition calculator online to find the content for any recipe https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=nutrition+calculator
Hi Richa,
I made these for dinner tonight — they were lovely. I put red bell peppers and grated carrot into the batter as well as the onion, ginger, etc. And then I put a pancake between slices of sourdough bread smeared with sriracha Just Mayo and topped with baby spinach leaves, to make an omelet sandwich. Yum! If it were summer and I had a juicy ripe tomato that would have taken it to another level. ☺️ Thanks for the recipe; I want to try the French toast version with my sourdough bread next.
All the best,
Lisa