Savory chickpea flour pancakes - Besan chilla
A healthy version of traditional besan ka cheela (besan chilla) recipe with added vegetables. These chickpea flour pancakes can be baked in an oven or prepared using stovetop pan.
- 2 cups chickpea flour (can also use gram flour or besan)
- 2 cups water
- 2 cups grated zucchini
- 1 cup moringa leaves
- 1 teaspoon green chili paste
- ½ teaspoon grated ginger
- ½ teaspoon black salt optional
- ¼ teaspoon carom seeds optional
- ¼ teaspoon turmeric powder
- 2 tablespoon oil
- Salt to taste
Add chickpea flour, grated veggies, moringa leaves, green chili paste, finely chopped ginger, carom seeds, salt, black salt, turmeric powder to a mixing bowl.
Add water and mix the batter. Mix everything very well and make sure that there are no lumps.
If you plan to bake this, add 2 tablespoon oil and incorporate it into the batter. If you want to make this recipe on the stovetop, skip this as we use the oil for cooking the pancakes on the pan.
For baking chickpea flour pancakes
Take a baking tray and line it with parchment paper. To it, add batter so that the pancake will be of half cm thickness.
Bake it for 30 minutes in the preheated oven at 200 degrees C.
Edges should turn brown. I prefer using a toothpick to check the doneness.
Stovetop besan cheela
Heat a flat skillet (I used a cast iron pan) and once it is heated well, add teaspoon of oil.
Take one or two ladles full of batter and pour it on the hot pan. You can spread the batter according to your preference as some like thick pancakes and some don't.
Let it cook for 2 minutes, and then flip the pancake using a spatula.
Cook the other side for 2 to 3 minutes on medium flame so that the pancake gets appropriately cooked from inside.
Repeat the same until you finish all the batter.
- I baked the batter in 2 rounds. It mostly depends on pan size and oven capacity.
- And the above-mentioned quantity will yield around 12 medium-sized pancakes.