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Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]

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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. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.)

Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]

Calories

85

Serves

8

Cook Time

25

Ingredients

  • 1 cup chickpea flour, garbanzo bean flour, or besan
  • 1 1/2 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon carom seeds 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
  • 1-2 tablespoons and 1 teaspoon safflower oil, divided

Preparation

  1. In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another ½ to ¾ cup water to make a thin lump-free batter. (If using besan, you will need less water).
  2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil. Mix well. Let the batter sit for 5 minutes.
  3. 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.
  4. 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.

Nutrional Information

Total Calories: 679 | Total Carbs: 63 g | Total Fat: 39 g | Total Protein: 22 g | Total Sodium: 1664 g | Total Sugar: 13 g

Per Serving: Calories: 85 | Carbs: 8 g | Fat: 5 g | Protein: 3 g | Sodium: 208 mg | Sugar: 2 g

Notes

A portion of the proceeds from the sales of this book will go toward Wildlife SOS, Help Animals India and Animal Aid Unlimited.

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AUTHOR & RECIPE DETAILS


photo

Richa Hingle is the prolific and award-winning recipe developer, blogger, and photographer behind Vegan Richa. She loves to show people how easy it is to cook vegan Indian or other cuisines. Her eBook on Indian Vegan Diwali Sweets was wildly successful in which she created vegan versions of Indian desserts that were previously deemed impossible. She lives in Seattle with her husband and a fluffy Pomeranian.


Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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