I am Shikha. I am a graduate and enjoy doing creative things like writing on various topics as it provides me with knowledge.
Instant Breakfast Recipe:
In today's time where everybody is working, we have less time in the morning to prepare healthy and delicious food. Today I will share a healthy and protein breakfast recipe that you can make quickly and in less time.
Besan chilla is healthy and easy-to-make food. You can eat it with tea or chutney for breakfast and for an evening snack. Let’s discuss how to make it.
Preparation for the Batter:
1. First, pour 1 cup of gram flour (besan) into a mixing bowl. If you don't have gram flour, use chickpea flour instead.
2. Next, add your chopped vegetables and herbs. It's critical that all of these ingredients are finely chopped; otherwise, spreading the chilla in the pan becomes difficult.
These are the ingredients you need to use in this step:
- 1/4 cup finely chopped tomatoes and 1/4 cup finely chopped onions
- 1/2 teaspoon ginger, cut finely
- 1/4 cup of coriander leaves, chopped finely (cilantro)
- finely chopped green chiles, half a teaspoon
3. Next, add the spices, which should include two to three pinches of turmeric powder, a teaspoon of carom seeds (ajwain), and a quarter of a teaspoon of red chili powder. At this stage, you can also add salt to your taste.
4. Add half a cup of water to the besan chilla mixture before you begin to mix or combine your ingredients.
Make a Chilla Batter:
5. Next, combine all of the ingredients for the besan chilla using a wire whisk. Add a further 1 to 3 tablespoons of water after that, depending on the texture and quality of the besan.
6. Keep whisking the batter until it has a smooth, flowing consistency. Make sure to break up any lumps while combining the batter because there shouldn't be any.
How to make Besan Chilla:
7. At this point, you can start making your besan chilla! To prepare my besan chilla, I use a tawa (a flat, round pan), but you can also use any well-seasoned frying pan or a non-stick pan.
Whatever kind of pan you choose to use, heat it on low to medium heat before pouring batter into the center to make chilla.
Before pouring the batter on the tawa, or frying pan, let the pan get to medium heat and spread some oil on it. Pour the batter into the pan using a ladle or 1/4 to 1/3 of a measuring cup.
8. After that, spread the batter using the back of the measuring cup or ladle (if you used one). To prevent the chilla from breaking, make sure you are carefully spreading the batter.
9. After that, keep cooking the chilla over low to medium heat until the top appears to be cooked or you start to notice air pockets.
10. To further prevent the chilla from sticking to the pan while it is cooking, pour oil (approximately 1/2 to 1 teaspoon) on it all over, including the edges.
In fact, you must add more oil to the pan or skillet before pouring the batter if you want a crispy chilla.
11. Next, keep cooking until the base turns a light golden color.
12. Next, turn the besan chilla over to cook the other side.
13. After that, keep cooking the besan chilla until you notice golden spots on it. Cook your besan chilla well and uniformly. For even cooking, turn the chilla once or twice.
14. Lastly, fold your besan chilla and serve them hot! Make every chilla in this manner moving forward. If you're making a bigger amount, use two skillets or pans to cook the chilla.
The best way to enjoy besan chilla is to serve it hot and crisp right away. They still taste nice once they warm up.
What to eat with Besan Chilla?
Serve the besan chilla plain or with a side of tomato ketchup, mint chutney, coriander chutney, or another chutney of your choice. It goes well with raita or simple curd (yogurt).
You can also enjoy eating it with bread or roti. Sometimes I'll make simple sandwiches by placing a piece of chilla between two slices of bread that have been smeared with butter and coriander chutney. Yum!
© 2022 ShikhaS