Diabetes-friendly besan chilla (chickpea flour pancake)
Besan chilla (a.k.a. besan ka cheela) is a flavourful Indian pancake made from besan (chickpea flour), onions, spices, and herbs. Diabetes-friendly, it’s great for a quick breakfast, brunch, or late-night snack. And if you want some extra nutrition, simply add some grated vegetables.
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 6
Serving size: 1 chilla (pancake)
Ingredients
- Besan (chickpea flour), 1 cup (200g)
- Green onion, (20g) finely chopped
- Fresh coriander, (15g) chopped
- Ginger powder, ½ tsp (2.5g)
- Cumin seeds, ½ tsp (2.5g)
- Turmeric powder, ¼ tsp (1.3g)
- Paprika or mild chilli powder (optional), ¼ tsp (1.3g)
- Water, (250ml) adjust as needed
- Salt to taste
- Olive oil for cooking, 1 tbsp
Method
- Mix the chickpea flour, onions, ginger, cumin seeds, coriander, turmeric, paprika, and salt in a bowl.
- Gradually add water, mixing steadily to make a smooth batter.
- Heat a non-stick pan over a medium heat, and grease it with oil.
- Pour a ladleful of batter onto the pan, spreading it thinly.
- Cook until golden brown (4-6 minutes), then flip and cook the other side (2-4 minutes).
- Remove the pancake from the pan, and repeat with the remaining batter.
- Serve hot with mint chutney or yoghurt.
Storage: Best served hot and fresh. If storing, use an insulated container to keep warm.
Nutritional information
Per serving:
Calories - 100kcal
Fat - 3g
Carbohydrate - 14g
Protein - 5g
Sodium - 120mg
Sugar - 2g
Fibre - 3g
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