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June 24, 2019

Quick Besan Pudla with Dill | Gluten Free,Vegan Breakfast | Diabetic friendly food

Besan or Chickpea flour is a versatile GF ingredient that lends itself to both Indian and non-Indian dishes beautifully. Made from grinding Channa Dal / Whole chickpeas, Besan (Hindi) / Kadalmaavu (Tamil) / Gramflour is a choice ingredient to make Bhajiyas (fritters) or Pakoras. Besan Cheela / Chilla is also called Besan Puda / Pudla.  

For diabetics, GF and protein rich dishes make for a wonderful breakfast option. Given that this Cheela (or gram flour crepe) can be made in just 5 mins, I often make it for myself even for lunch. Add any veggies - think bottle-gourd (lauki) / grated carrots / chopped methi (fresh fenugreek) or even fresh dill (Suva bhaji) , this is a great breakfast that tastes yum as it is or with some ketchup / Coriander-mint chutney on the side. 



Do watch the youtube video embedded here and please leave your valuable comments too :-) Thanks ! 



Like the Vegan Tomato Omelette (eggless) , this too is a great option for Bachelors (bachelorettes included :p) or those living in a hostel / Dorm to rustle up something quick and healthy. 

Let’s get to making this Besan Cheela with Dill - a Vegan, GF delicious Breakfast / Snack

Prep time - 5 mins, Cook time - 5 mins, Makes - 3 Cheelas (or Crepes)

What you need:
Gramflour - 1/2 cup
Water - 2/3 cup (or as required)
Salt - to taste
Red chilli powder - 1/2 tsp (can sub with grated ginger + finely minced green chillies)
Chopped fresh Dill leaves - 2 tsp (can sub with fresh fenugreek or coriander leaves too)
Toasted Sesame seeds - 1/2 tsp
Turmeric - 1/4 tsp
Roasted Cumin powder - 1/2 tsp (opt. but recommended)
Cooking / baking soda - 1/8 tsp (optional)
Oil - for making the Cheela (approx 1/4~1/2 tsp per Cheela)

PIN FOR LATER

How to:
Whisk all the ingredients except dill. Make the batter to a flowing consistency - not too thick or too thin. Add the dill leaves, let it sit for 5 mins.
Pour a ladleful onto a heated tava, don’t spread too thin, drizzle oil around the sides. Let it brown around the edges, flip once and let it cook for 1 more min
Serve hot with green chutney / sauce. 

This goes to week #201 of #FoodieMondayBloghop where Gujarati Cuisine is featured  under the #JamvaChaloJi theme. Theme was suggested by Mayuri.

If you are like us who love Gujarati Cuisine, check out the following Gujarati recipes on the blog:















10 comments:

  1. Pudlas have come out so soft and spongy. Speckled with dill leaves they look so inviting. When I make pudla next, which I do often like you, I'm adding dill.

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  2. The pudlas look soft and absolutely delicious! Adding dill leaves to them is a great idea. :)

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  3. One of the regular in our house. We call it chila though. If I do not get anything or think about anything, I make this easy, quick and a healthy recipe. Pics look lovely

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  4. Pudla looks so soft and delicious. Loved the use of dill leaves. We also make it as besan chilla with fenugreek leaves. Next time I will try with dill leaves.

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  5. I often make besan cheela. Adding Dill leaves to this pudla sounds brilliant ! Healthy delicious breakfast !

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  6. Very delicious looking pudla kalyani !! use of dill leaves is a lovely idea. great share :)

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  7. The combination of besan and dill leaves looks amazing. I regularly prepare wheat flour chilla never tried this combo. The way chilla looks is perfect, must try and taste recipe ��

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  8. Once a week I make it either for breakfast or for dinner. In North India we call it Besan Chilla and I love the addition of Dill leaves to it.. usually I add spinach, fenugreek or fresh cilantro to it.. your chilla pics look so soft and inviting..

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  9. Lovely. I loved the video too. Now will pester you for tips. Anyway I like the pudla new to me but will try sans the dill.

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  10. Healthy and delicious Pudla. Perfect for breakfast.Love the addition of dil leaves.Fantastic recipe Kalyani.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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