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
Prep: 15 minutes | Active: 25 minutes | Inactive: 20-25 minutes | Makes 8-10
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.
Recipe and images from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.