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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.
Recipe from Vegan Richa’s Indian Kitchen . Also Read about the differences between besan and chickpea flour here.
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
Vegan Chickpea flour Pancakes - Besan Chilla
Ingredients
- 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
optional additions:
- 1/2 cup shredded zucchini or other vegetables, optional
- 1/8 tsp Indian Black Salt, kala namak
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you Richa for the most delicious savoury pancakes ever! The flavours and crispy edges are perfect.
Awesome!
The best chilli recipe! I made a double batch, fried veggies mixed with nutritional and made wraps. Delicious!
Thank you for sharing. I will be watching for more posts from veganricha.
Yay!!
These are delicious! Thank you! I mixed in some leftover vegetables as well.
Awesome
Hello Richa
Can I make these with kala Chana flour ?
Thank you
Yes
Hello Richa
I am SUCH A SUPER fan of your recipes ALL of them – precisely because you honour your roots with your spice combinations.
I have used your recipes for years AND bought numerous copies of your cookbook.
Sorry I haven’t commented as much as I should.
I will be sure to comment more often.
I kept one copy for me and I gave away the other 4 recipe books.
Your savoury pancake recipe – is AMAZING and I used leftover salad (in lieu of zucchini) – I didn’t want to waste as it goes lumpy.
Can I somehow use canned chickpeas in this pancake?
My adult daughter is Low Fodmap and unfortunately can’t have chickpea flour.
She can tolerate well rinsed canned chickpeas though..
I am going to try it with canned chickpeas – thinning it out ( using garlic free hummus as a base.
I shall let you know how it works.
I try to develop a recipe repertoire that meets everyone’s gut tolerance.
Our adult son is also going through gut issues.
I had a HUGE vegetable garden when our children were babies – to age three.
Unfortunately the grape growers behind us used pesticides to spray his grapes. He later ( at a young age ) died of cancer- he never used a mask when spraying
I ate my veg BUT had no idea I was eating so much pesticide residue
Our son was born 2 and 1)2 months premature AND our daughter developed lupus in later years. We moved away when she was 3 years old.
My husband LOVED these pancakes.
He is a carnivore and BALKS at the mention of VEGAN orany mention of healthy.
Argghh!
Thank you so so so much for your work developing such tasty HEALTHY recipes.
Hi Wilma, thank you for sharing. If you want to explore Dr Brooke Goldner’s Goodbyelupus protocol I think it may help your daughter. Dr Goldner suffered from Lupus from age 16 till 30 but she has been in remission since. She’s 47.thanks
Amazing. Was a big hit at lunch today. Definitely going to have this one more often. So full of flavour and great crunch. Thanks for the recipe!