Enjoy a delicious and healthy protein-rich vegetable pancake made with besan and served with a flavorful red chutney. Gluten-free and packed with nutrients!
Wholesome and Delicious Gluten-Free Besan Chilla Recipe with Red Chutney
These Besan Chilla – Savory Gluten Free Pancakes are a delicious and healthy option for breakfast or a light meal. Made with gram flour, rice flour, and a variety of vegetables and spices, these pancakes are flavorful and satisfying. The accompanying chutney adds an extra burst of flavor with garlic, sesame seeds, and tomatoes. The recipe is easy to follow and perfect for anyone looking for a gluten-free alternative to traditional pancakes.
The instructions provided are clear and easy to follow, making it accessible for both experienced and novice cooks. The chutney recipe is a great addition and can be used as a dip for other dishes as well. The disclaimer at the end of the video emphasizes the importance of safety precautions and personal discretion when trying out the recipes, ensuring a happy and safe cooking experience for all viewers.
Power-packed Veggie Pancakes: A Delicious Gluten-Free Twist!
How about making a pancake that is Savory and spicy healthy and glutenfree and above all very very delicious nomoshkar and welcome to curries with bumbi and today we will be making Besan Chilla Besan is gram flour it is gluten-free and it is commonly used in making pakoras I have taken a cup of besan Besan is available at any Indian grocery store or online and if you do not get it then you can use Garbanzo bean flour instead I like adding a heaped tablespoon of rice flour as it brings in a crispiness you can also use corn starch in place of rice flour or just leave it out then a teaspoon of salt a teaspoon of baking powder to make it light and fluffy and then freshly crushed black pepper using a whisk mix the dry ingredients very well I like using a teaspoon of crushed carom seeds that is ajwain it not only brings in a nice flavor to.
The Chilla but also helps in digestion you can replace carom seeds with fresh or dried thyme next comes the wet ingredients I like adding a heaped tablespoon of plain unflavored yogurt this is my homemade yogurt yogurt is optional or you can also use a tablespoon of fresh lemon juice just give a brief mix and then start adding water little by little till everything comes together please do not add the the water all in one go as then it will be very very hard to get a smooth consistency so add water little by little mix and work your way through until you get a smooth batter and for me a whisk acts like my magic wandy because it gets rid of all those lumps so easily the batter should not be too thick it should be of pouring consistency but not too thin it should be able to coat the back of your spoon and if you run your finger on it the.
Batter should be able to stay on either side of the line if your batter is too thin then add more gr flour if it is too thick add more water as simple as that though I used half a cup of water but please do not stick to that proportion as you may need more water or maybe less then the veggies go in I like using finely chopped onions green bell pepper chopped tomato remember to discard the seeds of the tomato or else the batter will become too watery I had fresh red chilies so I’m using it you can use green chilies as well or you may leave it out if you do not like the chili heat and then any herb of your choice and my choice is coriander leaves I also added half a teaspoon of turmeric powder to get that vibrant yellow color you can use any veggies of your choice I sometimes add curry powder or coarsely crushed.
Coriander and cumin seeds add any seasonings of your choice mix everything very well and start making the pancakes immediately after mixing the batter as the veggies will start releasing the water and your batter will start getting liquidy if you leave it for too long okay I’m using a cast iron pan if you’re a beginner I would highly suggest using a non-stick pan since I’m using a cast iron pan I like doing these initial steps My Pan is screaming hot I add just a teaspoon of oil brush the oil around lower the heat to medium then add few drops of water leading to a blast of smoke then with a paper towel wipe around and now we are good to go and my pan has become like a nonstick but you do not need to repeat these steps anymore when you proceed with the recipe do all these steps only if you’re using a cast iron skillet or a pan if you’re using a.
Non-stick pan just heat your pan very well before adding the batter add two ladleful of batter add little oil along the side if you’re using non-stick pan you can add very little oil next lid on medium heat and leave it for a minute or two or until you see the surface drying up and see those bubbles forming that is the reaction from the baking soda along with the acid from the yogurt and that reaction creates that bubbly goodness okay the surface has started looking dry so time to flip you can add a little more oil to make it crispy but it is not necessary at all you can make this with very little oil as well so our first Pancake is.
Done please remember to wipe the surface of your pan if you see any bits sticking to it before pouring the batter let’s make another one these taste good both when hot or at room temperature you can also take this in your lunch box you can have it for breakfast lunch dinner snacks anytime you can have it as is or with a Chutney I will be showing you a chutney recipe that goes very well with this okay my pancakes are done so now let me show a chutney recipe pan on medium heat add 2 Tsp of oil I like using garlic with the skin on for chutney wash the garlic very well wipe them with a paper towel and use it then a dry red chili and I’m.
Using dry Kashmir red chili you can use any dry red chili or just leave it out then 2 tbsp of toasted sesame seeds go in now my friends you can use untoasted white sesame seeds as well but in that case fry them on low heat till they turn light brown in color you can also use peanuts if you do not like the flavor of sesame seeds if using toasted sesame seeds you just need to stir them for a few seconds on low heat then add two medium to large Tomatoes along with salt and Fry on medium heat till the tomatoes just start getting little soft I like adding a heaped teaspoon of sugar but that is totally optional I love that combination of sweet sour and spiciness of this Chutney now allow this to cool down completely before blending it once it has cooled down transfer everything to a blender along with 4 tbsp of water and blend to a smooth paste.
Add more water if you see your blender plates are not moving that well or has made a coarse paste so it should be smooth like this transfer the Chutney to a bowl and then more goodness is on the way Heat 2 tspoon of oil once the oil turns hot look over the heat to medium and add half a teaspoon of black mustard seeds then splutter splutter to release all that flavor and finally pour this aromatic mustardy goodness on the Chutney it has this little sour note from the tomatoes that spicy kick from the dry red chili a subtle touch of sweetness and that smoky hint from the black mustard seeds and the chillas are soft and delicious and you are going to love it you can also serve this with any dipping sauce of your choice or a green Chutney I will leave the link to the green Chutney video.
In the description box please give me a like and consider subscribing bye-bye
