Indian Breakfast Classic - Chickpea flour pancakes

Childhood memories often revolve around mum's cooking and apart from delicious lunch and dinner fares, lazy sunday breakfasts had their own charm. Apart from butter soaked aloo paranthas, pancakes were a much sought after item. They are called by different names, like Chilla or Puda, and their base can be either semolina, bengal gram flour or moong dal, they have one thing in common - they are all tasty.

Thankfully, my better half makes chillas every now and then and it was but natural that this breakfast classic get a mention on this blog. If you haven't tried it out, please do.

Chilla - Chickpea flour pancakes
Ingredients:
Chickpea flour (Besan) - 250 gm
Semolina (Sooji) - 2 Tblsp (My better half adds this as this lends crispness to the finished product)
Green Chillies, finely chopped - 2
Carum Seeds (Ajwain) - 1 Tsp
Asafoetida (Hing) - A Pinch
Red Chili Powder - 1/2 Tsp.
Green Coriander, finely chopped - 1 Tblsp.
Water - 1 Cup
Oil - For frying

Method:
1. Place the chickpea flour in a bowl.
2. Add water to make a smooth batter (coating consistency). Whisk it to ensure there are no lumps.
3. Add in the carum seeds, asafoetida, red chili powder and green coriander to the batter. Whisk again to mix.
4. Take a flat bottomed skillet or flat pan/tawa and add some oil (a tsp.).
5. Once the pan is hot, pour a spoonful of the batter in the center and spread it in a circular form using the back of the ladle (start from the inside and continue working to the outside in circular motions of the hand, ensuring it does not remain thick in the center and is even).
6. Cook for 2-3 minutes on each side.
7. Remove the cooked chilla in a plate. Clean the pan/tawa of any particles.
8. Add in another teaspoon of oil and proceed to make another chilla. Continue till done.
9. Serve hot with mint chutney, pickle or your favorite ketchup.

Posted in: Breakfast,Chickpeas,Indian Cooking,Pancake,snack