Besan Chilla
Besan Chilla is a savory chickpea crepe that is perfect as a make ahead breakfast that is egg and dairy free!
Equipment
- 1 10" cast iron / non-stick Griddle Pan
- Flour Sifter
Ingredients
- 3 cup Besan(Split Chickpea Lentil Flour)
- 2 ½ cup Water/Aquafaba
Produce
- 2 Carrot
- 1 Green Bell Pepper
- 2 Tomatoes
- 1 medium Yellow Onion
- 1 inch Ginger peeled and finely chopped
- 2 Green Chilis
- ½ cup Cilantro finely chopped
Spices
- 1 ½ teaspoon Cumin Powder
- 1 ½ teaspoon Red Chili Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Carom Seeds
- ½ teaspoon Turmeric Powder
- Salt to taste
Instructions
- Sift the besan in to a medium sized bowl. Add all of the spices and season with some salt. Whisk and mix well.
- Add the chopped onions and half of the tomatoes, grated bell pepper and carrots. Using your fingers, mix these ingredients in to the besan. Now add the aquafaba or water. Mix again using your hand or a whisk making sure there are no lumps. Add half of the chopped cilantro leaves. Mix well and season with some more salt and also water if required. The batter should not be thin enough to easily pour on the griddle.
- Heat a griddle/skillet pan at medium level. Add a few drops of oil and coat the surface of the pan. Using a ladle or a small cup, pour a ladle or two of the mixed batter on the pan. Before the chilla sets, sprinkle some of the chopped tomatoes, bell pepper and carrots on top. You can also add more chopped cilantro and/or chilis as well.
- Once the top has set and you are able to easily lift the chilla off the pan, flip it over and cook the other side. Once done, take off the pan and keep aside to serve immediately. Repeat to make the remaining chillas.
Notes
- Add a few drops of oil on the pan between every 2nd chilla else it might stick and lift away easily.
- Stir the batter every time before making a chilla since the vegetables can settle down at the bottom.