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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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How many servings are in this recipe?
7-8 pancakes. See Servings on top of the recipe area near the prep times
I love this recipe so much! It’s one of my favorites of yours. Since I’m more of a savory breakfast person than sweet, it scratches that itch for pancakes while also giving me a filling, hearty start to the day. So good and my husband is always excited when he sees me making them. It’s also handy when I want something like naan for a side but don’t want to go to the effort of making bread.
Thank you Cadry! We’ve been eating these since forever at home. and variations with different lentils. Its a handy breakfast that all moms seem to make for the kids, no spills, no sugar, decent protein 🙂
Thanks for this recipe, Richa! I love it! I’ve been making it often for breakfast and have also made it as a vegan omelette.
I’m writing a blog post on the versatility of chickpeas. Would you mind if I featured this recipe? I will link back to this post, of course.
I look forward to hearing from you!
Laylaa
Sure
Thank you Richa for this easy resipe. My 17 month son loves dosas and I was looking an alternative for rice dosas, this besan chilla is great. It only took me 10 min to prepare one. We have recently decided to go completely vegetarian and as much vegan as we could do. So, your website is like a blessing for me with delicious and nutritious recipes. Keep up the great work .
Thats awesome!
Hi! What is the texture supposed to be like?
like a thick crepe. crispy on the edges. you can make it more crispy by cooking longer
I love these besan chillas – tastful and easy to make. Thank you for great recipes!
So delicious! If I didn’t have to go to work, I’d stand at the skillet all day making these and eating them right off the heat.
I adore these. I typically avoid repeating recipes because I don’t like to eat the same thing twice, but I have made this recipe about 4 times this year alone! I typically replace the red onion with green onion because it’s what I have on hand, and I don’t pre-cook it. Thank you for an awesome, versatile recipe.
Do these reheat well once cooked?
somewhat. The texture changes slightly
Can you freeze or refrigerate the batter to use at a later date? Thanks
yes you can refrigerate the batter for upto 2 days. If you keep the veggies separate then upto 4 days.