Mornings require a lot of fuel for our bodies, yet the early rush leaves little time for preparing elaborate meals. Making quick meals that are also nutrient-dense is a difficult undertaking. If there’s one recipe my mom used to cook for breakfast or lunch almost every other day, it has to be none other than cheela. I can still picture how swiftly Mom used to whip up this nourishing treat. One of the finest Indian breakfasts someone could ever have is cheela (or chilla), which is simple, quick to make, and incredibly rich in vital nutrients. My daughter loves chillas made from moong dal, oats, or besan. I usually pack it for her lunch box along with paneer bhurji and tomato ketchup. Besan is a versatile ingredient used extensively in Indian cooking. It is also used to make a variety of dishes, from savory and dessert recipes, including pakoras, chillas, dhoklas, and sweets like laddoos, halwa, and barfis. Besan chilla is an excellent vegan alternative to eggs and can be conveniently whipped up for a rapid morning breakfast. It is often referred to as a vegan omelet and provides a complete protein serving.
Besan ka Chilla Ingredients
Here is the list of ingredients you need to make this besan ka chilla recipe at home. Besan, like other legumes, is a fantastic source of plant-based proteins and fiber that help slow digestion, make you feel fuller, manage your weight, and ward off heart diseases. Yes, the technique to prepare them is the same, but the ingredients used to prepare them are not. While chickpea flour is made from white chickpeas, gram flour is made from brown chickpeas. Therefore, that may be seen to be the only distinction between the two.
How to Make Besan Chilla
In a mixing bowl, add the besan, onions, tomatoes, green chilies, grated ginger, ajwain seeds, turmeric, red chili powder, and salt. Gradually add water and whisk until you get a smooth, lump-free, and pouring consistency batter. Heat a seasoned iron tawa or non-stick pan over medium heat. Grease some oil on the skillet. Once the skillet is hot, pour a ladleful of batter in the center and quickly spread it evenly in a circular motion to form a thin and round cheela. Drizzle some oil (or ghee) around the edges of the chilla. Cook the chilla for about 1-2 minutes or until the base turns light golden. Flip it using a spatula and cook the other side until you see golden spots. Serve hot or warm with chutney of your choice or tomato ketchup and tea. Check out more Besan/Gram Flour Recipes A hot cup of masala tea or coffee can perfectly complement the besan chilla. You can also add stuffing to your besan chillas, such as paneer bhurji, roasted vegetables, cheese, or any other ingredient of your choice to enhance its flavor. Refrigerate: Besan chilla tastes best when served fresh. However, you can refrigerate the leftover cooked besan chilla in an airtight container for up to 2-3 days. If you have a leftover batter with onions, tomatoes, and coriander, then you can refrigerate it for up to 1 day. Freeze: You can place the besan cheela in a ziplock bag or airtight container and freeze it for up to 2-3 months. Reheat: Reheat it in the microwave or on a griddle/tawa before serving. If frozen, thaw chillas in the refrigerator overnight and reheat in the microwave or tawa before serving.
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