Besan Chilla Recipe
Besan (aka gram flour or chickpea flour) is made from dried & finely ground chickpeas. It is a high protein, gluten-free flour. Besan is easily available in any large Indian or Asian grocery store. I have seen also it in some large grocery stores & many specialty markets as well in the larger metropolitan cities.
BESAN CHILLA (Savory Chickpea Crepe)
2 cups besan (chick pea flour), sifted
2 tbsp rice flour
1 medium onion, finely chopped
1” piece of ginger, peeled & grated
2-3 small green Thai chilies, finely minced (to taste)
½ tsp turmeric (haldi)
¼ tsp red chili powder, to taste
pinch of dried fenugreek leaves (Kasoori methi)
salt, to taste
½ cup freshly chopped cilantro leaves
2+ tbsp oil (vegetable or canola), as needed
In a large mixing bowl, combine the besan & rice flour together and slowly add enough water to make a batter. The batter should be similar to a crepe batter consistency and easy to pour. Once the batter is ready, stir in the onion along with the ginger, green chilies, turmeric, red chili powder, Kasoori methi, salt and cilantro leaves. Stir well to combine all of the ingredients & let the batter rest for about 10 minutes before making the chillas.
Heat a well oiled tawa or flat nonstick griddle on medium high. When hot, add a little oil and spread it evenly on the surface of your tawa or griddle. Then add a ladle (about ½ cup) of batter in the center and spread evenly outwards using the back of the ladle in round circular motions until a 5-6 inch circle is formed. Once the crepe sets and has lightly browned, turn over once and cook on the other side. You may need to add a little oil around the edges of the crepe. It should be thin, golden brown & crispy on both sides. Repeat until the batter is finished. Serve immediately with yogurt and your favorite chutneys.
Feel free to add some vegetables such as shredded cabbage, chopped spinach, diced tomatoes, corn kernels, grated carrots or grated zucchini.
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