Besan or Chickpea flour is a versatile GF ingredient that lends itself to both Indian and non-Indian dishes beautifully. Made from grinding Channa Dal / Whole chickpeas, Besan (Hindi) / Kadalmaavu (Tamil) / Gramflour is a choice ingredient to make Bhajiyas (fritters) or Pakoras. Besan Cheela / Chilla is also called Besan Puda / Pudla.
For diabetics, GF and protein rich dishes make for a wonderful breakfast option. Given that this Cheela (or gram flour crepe) can be made in just 5 mins, I often make it for myself even for lunch. Add any veggies – think bottle-gourd (lauki) / grated carrots / chopped methi (fresh fenugreek) or even fresh dill (Suva bhaji) , this is a great breakfast that tastes yum as it is or with some ketchup / Coriander-mint chutney on the side.
Do watch the youtube video embedded here and please leave your valuable comments too 🙂 Thanks !
Like the Vegan Tomato Omelette (eggless) or this Methi Besan Cheela , this too is a great option for Bachelors (bachelorettes included :p) or those living in a hostel / Dorm to rustle up something quick and healthy.
Let’s get to making thisBesan Cheela with Dill – a Vegan, GF delicious Breakfast / Snack.
Prep time – 5 mins, Cook time – 5 mins, Makes – 3 Cheelas (or Crepes)
What you need:
- 1 cup Gramflour
- 2/3 cup Water (or as required)
- 1 tsp Salt (or to taste)
- 1/2 tsp Red chilli powder (can sub with grated ginger + finely minced green chillies)
- 2 TBSP Chopped fresh Dill leaves (can sub with fresh fenugreek or coriander leaves too)
- 1/2 TBSP Sesame seeds (toasted)
- 1/2 tsp Turmeric powder
- 1/2 tsp Roasted Cumin powder (opt. but recommended)
- 1/8 tsp baking soda (optional. See notes)
- 1 tsp Oil (approx 1/4~1/2 tsp per Cheela)
PIN FOR LATER
Tips and tricks to make a good Besan cheela
- Does it require standing time ? Although this is instant, a minimum standing time of 20/25 mins yields good results
- Is soda necessary – not at all, but you may add a teeny weeny pinch to make it fluffier as a personal option.
- I Can’t eat besan / chickpea flour? – simply sub with wholewheat (if not GF), or add millet flours for a gluten free version
- What are cheelas served with? Generally they are served with sauce / green chutney. We enjoyed our cheela with a spicy flaxseed molagapudi topped with a generous drizzle of sesame oil
How to make Quick Besan Cheela :
- Whisk all the ingredients except dill. Make the batter to a flowing consistency – not too thick or too thin. Add the dill leaves, let it sit for 5 mins.
- Pour a ladleful onto a heated tava, don’t spread too thin, drizzle oil around the sides. Let it brown around the edges, flip once and let it cook for 1 more min
- Serve hot with green chutney / sauce.
If you are like us who love Gujarati Cuisine, check out the following Gujarati recipes on the blog:
Undhiyu | Oondhiyu – Gujarati Undhiyu | Decadent Side dish | How to make Undhiyu
Dabeli | How to make Kutchi Dabeli
Oats Methi Dhokla | Easy Steamed Dishes
Quick Besan Pudla with Dill | Gluten Free,Vegan Breakfast | Diabetic friendly food
Equipment
- Bowl
- Ladle
- Tava / Skillet
- Spatula
Ingredients
- 1 cup Gramflour
- 2/3 cup Water or as required
- 1 tsp Salt or to taste
- 1/2 tsp Red chilli powder can sub with grated ginger + finely minced green chillies
- 2 TBSP Chopped fresh Dill leaves can sub with fresh fenugreek or coriander leaves too
- 1/2 TBSP Sesame seeds toasted
- 1/2 tsp Turmeric powder
- 1/2 tsp Roasted Cumin powder opt. but recommended
- 1/8 tsp baking soda optional. See notes
- 1 tsp Oil approx 1/4~1/2 tsp per Cheela
Instructions
- Whisk all the ingredients except dill. Make the batter to a flowing consistency – not too thick or too thin. Add the dill leaves, let it sit for 5 mins.
- Pour a ladleful onto a heated tava, don’t spread too thin, drizzle oil around the sides. Let it brown around the edges, flip once and let it cook for 1 more min
- Serve hot with green chutney / sauce.
Notes
- Does it require standing time ? Although this is instant, a minimum standing time of 20/25 mins yields good results
- Is soda necessary – not at all, but you may add a teeny weeny pinch to make it fluffier as a personal option.
- I Can’t eat besan / chickpea flour? – simply sub with wholewheat (if not GF), or add millet flours for a gluten free version
- What are cheelas served with? Generally they are served with sauce / green chutney. We enjoyed our cheela with a spicy flaxseed molagapudi topped with a generous drizzle of sesame oil
Pudlas have come out so soft and spongy. Speckled with dill leaves they look so inviting. When I make pudla next, which I do often like you, I'm adding dill.
The pudlas look soft and absolutely delicious! Adding dill leaves to them is a great idea. 🙂
One of the regular in our house. We call it chila though. If I do not get anything or think about anything, I make this easy, quick and a healthy recipe. Pics look lovely
Pudla looks so soft and delicious. Loved the use of dill leaves. We also make it as besan chilla with fenugreek leaves. Next time I will try with dill leaves.
I often make besan cheela. Adding Dill leaves to this pudla sounds brilliant ! Healthy delicious breakfast !
Very delicious looking pudla kalyani !! use of dill leaves is a lovely idea. great share 🙂
The combination of besan and dill leaves looks amazing. I regularly prepare wheat flour chilla never tried this combo. The way chilla looks is perfect, must try and taste recipe ��
Once a week I make it either for breakfast or for dinner. In North India we call it Besan Chilla and I love the addition of Dill leaves to it.. usually I add spinach, fenugreek or fresh cilantro to it.. your chilla pics look so soft and inviting..
Lovely. I loved the video too. Now will pester you for tips. Anyway I like the pudla new to me but will try sans the dill.
Healthy and delicious Pudla. Perfect for breakfast.Love the addition of dil leaves.Fantastic recipe Kalyani.
Adding dill was the best thing in this flavor packed pudla recipe. We all loved them. Thank you for sharing this easy dish.
Thank you so much for trying, Pavani. glad you liked it.
Pudlas look so soft and delicious Kalyani, adding dill leaves must have enhanced the flavor.
it sure did, Amara. Thanks
Besan pudla came out very good and it was a filling breakfast. I am not a big fan of dill and I also didn’t have it on hand. I. used coriander and methi leaves instead. Loved it.
THanks for trying it with MEthi and Coriander, Usha. Glad you liked it
This is one of our favourite breakfast now thanks to you. This quick besan pudla can be varied to suit our fridge contents I used grated carrots and cabbage yesterday.
Awesome, thanks for the try!
What a wonderful breakfast to start the day. I love adding the dill leaves to it and that adds so much flavor.
Absolutely Sandhya, dill adds oodles of flavour
Loved making this pudla Kalyani, it turned out so good!
Thanks much for trying this, Valli