Chilla, Cheela or Pudla are simple Indian breakfast pancakes. These Vegan Chickpea flour Pancakes are crepe like savory breakfast. Add veggies to the batter or serve with roasted veggies and a dip. Gluten-free Soy-free Nut-free Recipe. Jump to Recipe
This is my Mom’s chilla/ cheela recipe. It is also known as pudla. The classic Indian pancake made with besan (which is split chickpea flour) or chickpea flour (white chickpeas ground) is a popular breakfast in North India. These pancakes in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak (Indian sulphur black salt) for eggy taste. Add finely chopped vegetables such as zucchini. Serve topped with roasted potato/veggies or avocado and a dressing of choice.
Tips for no stick pancakes every time
- The most common problem with these pancakes is that they stick to the pan. Thin batter like this which is like a crepe batter will stick to any pan that is not a good non stick. Use a good non stick skillet or cast iron skillet.
- If it sticks to the non stick pan, then the problem is with the pan. These pancakes are the best test for choosing a non stick skillet :).
- If you cook other things on the skillet, then the non stickness is affected by the stirring, veggies or ingredients. Keep a dedicated pan for pancakes and crepes and use that for these chickpea pancakes.
- Adjust the batter consistency to thin or thick to preference. Indian pancakes are more crepe like and thin for crispy edges. Thicker batter will take longer to cook and will also tend to make dry pancakes if too thick. Add juicy veggies like peppers, zucchini, tomato to counter the dryness.
- To make these oilfree, you would need a good non stick skillet. Store under a kitchen towel and Serve with dips and dressings
- 1 cup chickpea flour garbanzo bean flour, or besan (gram flour)
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon carom seeds ajwain or cumin seeds
- 1/2 cup finely chopped red onion
- 1 hot green chile finely chopped (remove seeds to reduce heat)
- 1/4 cup packed chopped cilantro
- 1 to 2 tablespoons + 1 teaspoon safflower oil divided
- 1/2 cup shredded zucchini or other vegetables optional
- 1/8 tsp Indian Black Salt kala namak
- 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.
Nutritional values based on one serving
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