Vegan Besan Puda Spicy Indian Pancakes Food

VEGAN CHICKPEA FLOUR PANCAKES - BESAN CHILLA

Steps:

• In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
• Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
• 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.
• 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 with ketchup, chutneys or sriracha. Chilla can also be stuffed with roasted veggies or potatoes.

VEGAN BESAN PUDA - SPICY INDIAN PANCAKES

Steps:

• Mix the dry ingredients in a medium bowl. Add the water and stir until the mixture is smooth add in the chills, zucchini and cilantro.
• Heat a medium fry pan over medium-high heat. Pour about 1/2 cup of batter in center of pan. Spread thin into about a 6 or 7 inch circle.
• When the pancake appears dry, sprinkle a teaspoon of oil across the top and then flip the pancake.
• Flip it one more time to brown each side and then serve immediately.

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.