By Tails
In a mixing bowl, combine the besan, water, turmeric, cumin powder, chopped cilantro, and salt. If using, add the chopped green chili. Mix until you have a smooth batter with no lumps. Adjust the consistency with a little more water if necessary.
Heat a non-stick pan over medium heat and add 1 tsp oil. Once hot, pour a ladleful of the batter onto the pan, spreading it in a circular motion to form a pancake. Cook for about 2-3 minutes on each side until golden brown.
While the chilla is cooking, prepare the salad by combining the diced tomato, diced cucumber, and a pinch of salt and pepper in a small bowl. Mix well.
Serve the freshly cooked besan chilla hot, accompanied by the cucumber tomato salad on the side. Top with a dollop of low-fat plain yogurt.
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This Vegetarian Indian Breakfast Healthy recipe is ready in 25 minutes and features besan (chickpea flour), water, tomato, diced and other delicious ingredients. Contains 250 calories total.
In a mixing bowl, combine the besan, water, turmeric, cumin powder, chopped cilantro, and salt. If using, add the chopped green chili. Mix until you have a smooth batter with no lumps. Adjust the consistency with a little more water if necessary.
Heat a non-stick pan over medium heat and add 1 tsp oil. Once hot, pour a ladleful of the batter onto the pan, spreading it in a circular motion to form a pancake. Cook for about 2-3 minutes on each side until golden brown.
While the chilla is cooking, prepare the salad by combining the diced tomato, diced cucumber, and a pinch of salt and pepper in a small bowl. Mix well.
Serve the freshly cooked besan chilla hot, accompanied by the cucumber tomato salad on the side. Top with a dollop of low-fat plain yogurt.
Calories per Serving: 250
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