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) or this Methi Besan Cheela , 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.Â
Let’s get to making thisBesan 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.Â
If you are like us who love Gujarati Cuisine, check out the following Gujarati recipes on the blog:
Undhiyu | Oondhiyu – Gujarati Undhiyu | Decadent Side dish | How to make Undhiyu
Dabeli | How to make Kutchi Dabeli
Oats Methi Dhokla | Easy Steamed Dishes
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.
The pudlas look soft and absolutely delicious! Adding dill leaves to them is a great idea. 🙂
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
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.
I often make besan cheela. Adding Dill leaves to this pudla sounds brilliant ! Healthy delicious breakfast !
Very delicious looking pudla kalyani !! use of dill leaves is a lovely idea. great share 🙂
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 ��
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..
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.
Healthy and delicious Pudla. Perfect for breakfast.Love the addition of dil leaves.Fantastic recipe Kalyani.