Quick Besan Pudla with Dill | Gluten Free,Vegan Breakfast | Diabetic friendly food
Besan Pudla is a protein rich, gluten Free + Vegan savoury pancake made with chickpea flour and basic spices. Served with green chutney as a breakfast or a quick snack.
Equipment
- Bowl
- Ladle
- Tava / Skillet
- Spatula
Ingredients
- 1 cup Gramflour
- 2/3 cup Water or as required
- 1 tsp Salt or to taste
- 1/2 tsp Red chilli powder can sub with grated ginger + finely minced green chillies
- 2 TBSP Chopped fresh Dill leaves can sub with fresh fenugreek or coriander leaves too
- 1/2 TBSP Sesame seeds toasted
- 1/2 tsp Turmeric powder
- 1/2 tsp Roasted Cumin powder opt. but recommended
- 1/8 tsp baking soda optional. See notes
- 1 tsp Oil approx 1/4~1/2 tsp per Cheela
Instructions
- 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.
Notes
- Does it require standing time ? Although this is instant, a minimum standing time of 20/25 mins yields good results
- Is soda necessary – not at all, but you may add a teeny weeny pinch to make it fluffier as a personal option.
- I Can’t eat besan / chickpea flour? – simply sub with wholewheat (if not GF), or add millet flours for a gluten free version
- What are cheelas served with? Generally they are served with sauce / green chutney. We enjoyed our cheela with a spicy flaxseed molagapudi topped with a generous drizzle of sesame oil
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