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Lavanya

Savory Chickpea Pancakes (Besan Chilla)

A protein-rich, gluten-free traditional breakfast that is both light and filling. Made from gram flour (besan) and loaded with fresh vegetables, these savory pancakes are perfect for weight loss and muscle recovery. It’s a 15-minute healthy alternative to oily parathas.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: High-Protein Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 Cup: Besan Gram Flour.
  • Vegetables: 1 small Onion 1 Tomato, and ½ cup Grated Carrot.
  • Aromatics: 1 Green Chili ½ inch Ginger (grated), and fresh Coriander.
  • Spices: ¼ tsp Turmeric ½ tsp Ajwain (Carom seeds), and a pinch of Hing.
  • Liquid: Water as needed for a smooth batter.
  • Oil: Minimal for greasing the pan.

Method
 

  1. Batter Mix: In a mixing bowl, whisk besan with water to form a smooth, lump-free batter (pouring consistency).
  2. Add Veggies: Fold in the onions, tomatoes, carrots, chilies, ginger, and all the spices. Mix well.
  3. Heat Tawa: Heat a non-stick pan and lightly grease it with oil.
  4. Spread: Pour a ladle of batter and spread it in a circular motion to form a thin pancake.
  5. Cook: Cook on medium heat until the edges turn golden brown. Flip and cook the other side.
  6. Serve: Serve hot with mint chutney or a side of curd.

Notes

  • Ajwain Benefit: Besan (Chickpea flour) some times causes bloating; adding Ajwain (Carom seeds) helps in easy digestion.
  • Crispy Hack: Add 1 tablespoon of rice flour or semolina (suji) if you want your chillas to be extra crispy.
  • Protein Boost: Top the chilla with grated paneer or tofu while cooking for an extra 5-7g of protein.