Introduction
Besan & paneer chilla is one of the most frequently made breakfast dishes at home since a very long time. It is not just quick to make but is also filling and keeps us satiated for hours. Add to it the benefits of a high protein and creamy ingredient such as paneer – we are tummy happy. For those who are unfamiliar with chillas (also spelled as cheela) they are nothing but unfermented batters made mostly out of lentils – either ground or added in flour form. While moong dal (or split green gram dal) chilla is usually made by soaking and grinding the lentil with spices, today’s recipe calls for besan – gram flour/chickpea flour which is handy in most homes and can help you whip things up in a jiffy. Since this recipe needs no prior soaking or grinding it comes together in no time and you can make your own variations by including different kinds of grated veggies to the batter
Nutritional Benefits
Besan chilla is a nutrient dense breakfast option. It is a very good source of plant protein for vegetarians and vegans. Since it is plant based it does contain carbohydrates but has a host of health benefits as it is rich in dietary fibre, folate, iron, magnesium, phosphorous and manganese. Being naturally gluten free it is ideal for those who have been asked to avoid gluten. Besan chilla has a glycemic index of 52 which means that it has a medium impact on blood sugar levels
Substitutions
The addition of paneer is suitable only for vegetarians and not vegans because paneer is a dairy product but that problem can be solved by the inclusion of grated tofu instead of paneer. Vegans can leave out the yogurt too and add water to get the right consistency and to adjust the tanginess they can add a little chaat masala or amchur powder. Also, I love adding chopped tomatoes, onions & green chillies to the batter but you may add grated carrots/zucchini or even fenugreek/spinach leaves if you fancy. Green chillies can be substituted with a little red chilli powder. Cumin powder adds a rustic flavour and turmeric powder brings in a lovely colour but you can choose to leave these out if you prefer.
Serving Suggestions
While this chilla tastes great on it’s own you may also serve it with a chutney, plain yogurt, pickle or a dip. If you are not watching your calories, then a cream cheese or mayonnaise spread tastes good too. I like to serve chilla with tomato garlic chutney which is a family favourite. I do hope you enjoy making and serving this with a hot cup of your favourite morning beverage!
Besan and Paneer Chilla
Ingredients
- 100 grams besan (chickpea flour)
- 100 grams fresh grated paneer (cottage cheese)
- 100 grams thick yogurt (unflavoured)
- 1 green chilli deseeded and finely chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon carom (ajwain seeds)
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 2 tablespoons coriander finely chopped
- Salt to taste
- 1/2 cup water plus extra as required
- Oil or ghee for frying
Instructions
- Add all ingredients to a bowl (except the oil) and adjust the consistency by adding a tablespoon of water at a time if required. You should get a thick dosa batter like consistency
- Heat a frying pan in a medium heat and pour a ladleful of the batter. Simmer and cook till the base turns golden and the top is no longer uncooked.
- Drizzle a few drops of oil or ghee and flip to cook the other side well.
- Remove and serve along with tomato garlic chutney or any accompaniment of your choice
Notes
Disclaimer
The nutritional values are only indicative.
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