Gluten-Free Besan Chilla
A savory gluten-free pancake made from gram flour (besan), spices, and vegetables. A quick and nutritious breakfast option. This one has a tapioca starch substitution for enhanced crispiness.
Ingredients
- 1 cup Besan (Gram Flour)
- 2 tbsp Tapioca Starch
- 1/2 Onion
- 1/2 Tomato
- 1-2 Green Chilies
- 1 tsp Ginger
- 2 tbsp Cilantro
- 1/4 tsp Turmeric Powder
- 1/4 tsp Cumin Powder
- 1 tsp Salt
- 1 cup Water
- 2 tbsp Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix besan, tapioca starch, chopped onion, tomato, green chilies, ginger, cilantro, turmeric powder, cumin powder, and salt.
- 2Add water gradually and mix well to form a smooth batter.
- 3Heat a non-stick tawa or griddle over medium heat.
- 4Pour a ladleful of batter onto the hot tawa and spread it to form a circular pancake.
- 5Drizzle oil around the edges of the chilla.
- 6Cook until the chilla turns golden brown and crispy on both sides. Serve hot with chutney or sauce.
Substitutions
Rice Flour → Tapioca Starch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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