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Chilla, Cheela or Pudla are simple Indian breakfast pancakes. These Vegan Chickpea flour Pancakes are crepe like savory breakfast. Add veggies to the batter or serve with roasted veggies and a dip. Gluten-free Soy-free Nut-free Recipe. Jump to Recipe
This is my Mom’s chilla/ cheela recipe. It is also known as pudla. The classic Indian pancake made with besan (which is split chickpea flour) or chickpea flour (white chickpeas ground) is a popular breakfast in North India. These pancakes in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak (Indian sulphur black salt) for eggy taste. Add finely chopped vegetables such as zucchini. Serve topped with roasted potato/veggies or avocado and a dressing of choice.
Recipe from Vegan Richa’s Indian Kitchen . Also Read about the differences between besan and chickpea flour here.
Tips for no stick pancakes every time
- The most common problem with these pancakes is that they stick to the pan. Thin batter like this which is like a crepe batter will stick to any pan that is not a good non stick. Use a good non stick skillet or cast iron skillet.
- If it sticks to the non stick pan, then the problem is with the pan. These pancakes are the best test for choosing a non stick skillet :).
- If you cook other things on the skillet, then the non stickness is affected by the stirring, veggies or ingredients. Keep a dedicated pan for pancakes and crepes and use that for these chickpea pancakes.
- Adjust the batter consistency to thin or thick to preference. Indian pancakes are more crepe like and thin for crispy edges. Thicker batter will take longer to cook and will also tend to make dry pancakes if too thick. Add juicy veggies like peppers, zucchini, tomato to counter the dryness.
- To make these oilfree, you would need a good non stick skillet. Store under a kitchen towel and Serve with dips and dressings
Vegan Chickpea flour Pancakes - Besan Chilla
Ingredients
- 1 cup chickpea flour, garbanzo bean flour, or besan (gram flour)
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon carom seeds, ajwain or cumin seeds
- 1/2 cup finely chopped red onion
- 1 hot green chile, finely chopped (remove seeds to reduce heat)
- 1/4 cup packed chopped cilantro
- 1 to 2 tablespoons + 1 teaspoon safflower oil, divided
optional additions:
- 1/2 cup shredded zucchini or other vegetables, optional
- 1/8 tsp Indian Black Salt, kala namak
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delish! thank you. Whats the difference between chickpea flour and besan? Is one raw and one roasted?
Chickpea flour in the US is generally ground white chickpeas, while Besan is ground brown chickpeas (Kala chana). Besan is also ground finer than chickpea flour. Because of these differences, chickpea flour generally makes a thicker batter and needs more water to achieve the similar consistency as besan batter if the recipe was written with besan. The reverse applies to recipes written with chickpea flour. In general this does not matter much and both can be used interchangeably in recipes. However, if used in baking keep this in mind to adjust the liquid.
Great explanation! thank you for taking the time to set me straight!
Could you tell me what is 0.13 teaspoon? I am used to use halves and quarters when it comes to cups and spoons. Thank you
its 1/8 tsp, use a big pinch instad
Thanks!
Thank you for clearing up the distinction. This explains why a recipe I tried before (not yours) turned out really bad. Too thick and gloppy and could have used more liquid.
I spent all morning making this and it was definitely worth the time and effort. It came out so tasty! I change it up a little bit and made my own homemade ketchup to go with it, gave you a little shout out on my blog. Thanks for the recipe!
I loved this recipe, it tasted wonderful. One thing I would recommend is definitely to cut the added veggies really finely, so that it doesn’t interfere with the pouring of the batter.
I made these tonight from your cookbook and they are amazing! My new favorite thing! So delicious. I am wondering how chilla is pronounced, though. Is it a long e as in seen, or simply chill with an “uh” sound at the end? Thanks!
Awesome! is chill- ah.
Going to make these right now, thanks Richa, I love your recipes, got my eye on your cookbook for Christmas too, hints being dropped at regular intervals! 🙂
Awesome!! Yes, it is definitely a great gift. for you and for me 🙂
so simple and they make perfect snack or even side flatbread!