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
- ⅔ cup Water (or as required)
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Red chilli powder (can sub with grated ginger + finely minced green chillies)
- 2 tablespoon Chopped fresh Dill leaves (can sub with fresh fenugreek or coriander leaves too)
- ½ tablespoon Sesame seeds (toasted)
- ½ teaspoon Turmeric powder
- ½ teaspoon Roasted Cumin powder (opt. but recommended)
- ⅛ teaspoon baking soda (optional. See notes)
- 1 teaspoon Oil (approx ¼~1/2 teaspoon 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
- ⅔ cup Water or as required
- 1 teaspoon Salt or to taste
- ½ teaspoon Red chilli powder can sub with grated ginger + finely minced green chillies
- 2 tablespoon Chopped fresh Dill leaves can sub with fresh fenugreek or coriander leaves too
- ½ tablespoon Sesame seeds toasted
- ½ teaspoon Turmeric powder
- ½ teaspoon Roasted Cumin powder opt. but recommended
- ⅛ teaspoon baking soda optional. See notes
- 1 teaspoon Oil approx ¼~1/2 teaspoon 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
Mayuri Patel says
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.
Priya Iyer says
The pudlas look soft and absolutely delicious! Adding dill leaves to them is a great idea. 🙂
cookwithrenu says
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
Sujata Roy says
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.
Poonam Bachhav says
I often make besan cheela. Adding Dill leaves to this pudla sounds brilliant ! Healthy delicious breakfast !
Sasmita says
Very delicious looking pudla kalyani !! use of dill leaves is a lovely idea. great share 🙂
Vasusvegkitchen says
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 ��
Swati says
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..
Archana says
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.
preethi'scuisine says
Healthy and delicious Pudla. Perfect for breakfast.Love the addition of dil leaves.Fantastic recipe Kalyani.
Pavani says
Adding dill was the best thing in this flavor packed pudla recipe. We all loved them. Thank you for sharing this easy dish.
Kalyani says
Thank you so much for trying, Pavani. glad you liked it.
Amara Annapaneni says
Pudlas look so soft and delicious Kalyani, adding dill leaves must have enhanced the flavor.
Kalyani says
it sure did, Amara. Thanks
Usha says
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.
Kalyani says
THanks for trying it with MEthi and Coriander, Usha. Glad you liked it
Archana says
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.
Kalyani says
Awesome, thanks for the try!
Sandhya Ramakrishnan says
What a wonderful breakfast to start the day. I love adding the dill leaves to it and that adds so much flavor.
Kalyani says
Absolutely Sandhya, dill adds oodles of flavour
Srivalli says
Loved making this pudla Kalyani, it turned out so good!
Kalyani says
Thanks much for trying this, Valli