Besan
chila, which can be called as gram flour pancakes or besan dosa is a quick
Indian breakfast that we all love. This quick breakfast dish is very appetizing
and gets ready in no time. Often we wake up with a confuse thought of what to
have in breakfast; well here is a dish that you can cook for breakfast in no
time.
This
can be served as a evening snacks to kids when they return from school. You can
make many variation to this simple dish. You can almost add anything to the
batter and make all sorts of chila. You can add any green vegetable like
spinach or methi or can add in corn or even cheese. Make them with grated
carrots, it tastes yumm!!
I
usually make this chila for evening snacks or when I wanted to make besan chila sabji. Lets go through step by step recipe of besan chila.
Step by step
Rajasthani Besan chila recipe:
- Take
a large bowl and mix all the ingredients- 1
cup Gram flour/ Besan
¼ tsp Cumin seeds/Jeera, ¼ tsp Carom seeds/Ajwain, ¼ tsp red chili powder.
- Gradually pour little water into it, so that there should be no lumps. Add water till it comes to a thick and smooth batter in pouring consistency.
- Salt to taste and 1 green chili and 1 tbsp. coriander leaves, finely chopped.
- Heat a pan or griddle on high flame. When it becomes hot reduce the flame to medium. Pour a spoonful batter and spread evenly clockwise.
- Drizzle little oil around it and cook till it becomes brown and crisp.
- Put little oil on the top and turn it upside down and cook the other side till it is cooked.
- Repeat the same process with the remaining batter and make rest of the chilas.
Rajasthani Besan
chila recipe below:
Besan
chila- A savory pancake made with gram flour and flavored with Indian spices.
AUTHOR:
Monali
RECIPE
TYPE: Snacks
CUISINE:
Indian
SERVES:
4
INGREDIENTS (measuring cup used, 1 cup=237
ml)
1 cup
Gram flour/ Besan
¼ tsp
Cumin seeds/Jeera
¼ tsp
Carom seeds/Ajwain
¼ tsp
red chili powder
Salt
to taste
1
green chili, finely chopped
1
tbsp. coriander leaves, finely chopped
½ cup
water or as required
Oil
for cooking
DIRECTION
NOTES
SERVING SUGGESTION
Serve
hot with green chutney.
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