Besan Chilla (Gram Flour Pancakes)

Making Chilla Batter

• Take the gram flour in a mixing bowl.
• Add the onions, tomatoes, ginger, green chilies ground spices, carom seeds, coriander leaves, and salt.
• First, add ½ cup water and with a wired whisk begin to mix.
• If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
• Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.

Cooking Besan Chilla

• Heat a frying pan or a skillet on low to medium-low heat. You can use an iron skillet or a non-stick pan. If using an iron skillet or two, then spread a bit of oil on it.
• Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
• Gently with the back of the ladle, begin to spread the batter.
• Spread lightly and gently so that the cheela does not break.
• On a low flame cook the chilla till the top begins to look cooked.
• Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
• Continue to cook till the base gets light golden.
• Flip and now cook the other side.
• Cook this side until you see golden spots on the besan chilla.
• Fold and serve chilla hot or warm. Besan chilla is best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.

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