Besan Chilla Nutritional Value Food

BESAN CHILLA | CHILLA RECIPE (GRAM FLOUR PANCAKES)

Steps:

• Take the gram flour in a mixing bowl.
• Add the onions, tomatoes, ginger, green chillies 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.
• 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.
• Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
• We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
• Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
• If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
• Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.

BESAN CHILLA

Steps:

• Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
• Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.
• Repeat with the remaining batter and ghee. Serve with green chutney.
• Combine all the ingredients in a blender and blend until smooth.