Vegan Chickpea flour Pancakes - Besan Chilla

4.94 from 30 votes

Vegan Chickpea flour Pancakes - Besan Chilla

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas 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 for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa’s Indian KitchenCopyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: Glutenfree, Indian, Vegan

Keyword: chickpea flour pancakes, chickpea pancakes, chilla, puda, vegan chickpea pancakes

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Nutritional values based on one serving

Nutrition

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