Vegan, Gluten-Free Chickpea Flour Pancakes Recipe (Chilla, Pudla): Vegan Richa’s Indian Kitchen

Indian style, savory, vegan and gluten-free chickpea flour pancakes! Richa Hingle, author of Vegan Richa's Indian Kitchen, shares a family recipe that you won't want to miss!

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. 

These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread.

For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder. Add finely chopped vegetables such as zucchini.

Vegan, Gluten-Free Chickpea Flour Pancakes

Indian, vegan, gluten-free chickpea flour pancakes by Richa Hingle, Author of Vegan Richa's Indian Kitchen cookbook.

Indian, vegan, gluten-free chickpea flour pancakes by Richa Hingle, Author of Vegan Richa’s Indian Kitchen cookbook.

Prep: 15 minutes | Active: 25 minutes | Inactive: 20-25 minutes | Makes 8-10

Ingredients:

1 cup chickpea flour, garbanzo bean flour, or besan
1 1/2 cups water
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/4 teaspoon carom seeds or cumin seeds
1/2 cup finely chopped red onion
1 hot green chile, finely chopped (remove seeds to reduce heat)
1/4 cup packed chopped cilantro
1 to 2 tablespoons + 1 teaspoon safflower oil, divided

Directions:

1. In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water).

2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Let the batter sit for 5 minutes.

3. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.

4. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot.

For The Vegan Woman’s Review of Vegan Richa’s Indian Kitchen – Click Here!

Vegan and gluten-free chickpea flour pancakes (Indian style). Recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Vegan and gluten-free chickpea flour pancakes (Indian style). Recipe from Vegan Richa’s Indian Kitchen cookbook.

Vegan and gluten-free chickpea flour pancakes (Indian style). Recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Vegan and gluten-free chickpea flour pancakes (Indian style). Recipe from Vegan Richa’s Indian Kitchen cookbook.

 

Recipe and images from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.

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Richa Hingle is the award winning recipe developer, blogger, and photographer behind VeganRicha.com, and the author of Vegan Richa's Indian Kitchen. She has a growing community of ardent followers who love making her recipes and sharing them with family and friends. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. In her wildly successful eBook on Indian Vegan Diwali Sweets, she created vegan versions of Indian desserts that were previously deemed impossible to convert. She lives in Seattle with her husband and a fluffy Pomeranian. They both love her food. Purchase Richa's cookbook Vegan Richa's Indian Kitchen. Visit Richa's website.

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