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Gluten-Free Besan Chilla  [Indian Style Crepes]
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Gluten-Free Besan Chilla [Indian Style Crepes]

Prep Time: 20 Minutes

Cook Time: 10 minutes

Besan chilla is a very famous dish in India. It is usually prepared for breakfast or as an evening snack in most homes. It is essentially a vegan, gluten-free, crepe made from of chickpea flour. It is very easy to make besan chillas. All you need to do is follow this simple recipe. You can also serve these chickpea flour crepes as a side flat bread. Let’s get started!

Ingredients you will need:

  • 1 cup chickpea flour
  • 1 cup water
  • Salt to taste
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon cumin seeds
  • ½ cup red onion
  • 1 green chili
  • ¼ cup cilantro
  • 2 tablespoons safflower oil

Method :

  • Step 1: In a bowl, add the chickpea flour along with some water. Mix both the ingredients together to get a smooth consistency. The batter shouldn’t be very thick or too thin. You should be able to coat the back of a spoon. Ensure you remove all of the lumps from the batter.
  • Step 2: Next, you can start adding all of the other ingredients-- salt, turmeric powder, cayenne powder, cumin seeds, onions, chili, and cilantro. Lastly, you can mix in some oil so that the batter does not become very sticky.
  • Step 3: Let the batter stand still for about five to ten minutes.
  • Step 4: In the meanwhile, heat a large skillet over medium heat. Add a few drops of oil and pour a spoonful of the batter in the middle. Spread it out using a circular motion.
  • Step 5: Add a bit of oil to the edges. After about a minute, you can turn the chickpea flour crepe and let it cook until it’s done. Continue making as many chickpea flour crepes as you like.

Serve them piping hot!

Picture courtesy: Flickr

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  1. Support
    These look great! Thanks for posting!
  2. neha basrani
    Thank you Support..!
  3. Veganara
    Voted. They look and sound delicious! Is there another oil you can use in place of safflower? I don't usually find safflower in the shops I go to.


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