INGREDIENTS
- 1 cup besan (gram flour) – 100 grams
- ¼ cup finely chopped onions or 1 small onion
- ¼ cup finely chopped tomatoes or 1 small tomato
- ¼ cup chopped coriander leaves (cilantro)
- ½ to ⅔ teaspoon finely chopped green chilies or serrano pepper
- ½ teaspoon finely chopped ginger or ½ inch peeled ginger
- 2 to 3 pinches turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ½ to ⅔ cup water or add as required
- salt as required
- oil as required
INSTRUCTIONS
Making Chilla Batter
- Take the gram flour in a mixing bowl.
- Add the onions, tomatoes, ginger, green chilies ground spices, carom seeds, coriander leaves and salt.
- First add ½ cup water and with a wired whisk begin to mix.
- If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
- Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
Cooking Besan Chilla
- Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
- Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
- Gently with the back of the ladle, begin to spread the batter.
- Spread lightly and gently so that the cheela does not break.
- On a low flame cook the chilla till the top begins to look cooked.
- Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
- Continue to cook till the base gets light golden.
- Flip and now cook the other side.
- Cook this side until you see golden spots on the besan chilla.
- Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
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