Besan pudla recipe | besan chilla recipe | how to make besan chilla | pudla recipe
Ingredients
For chilla batter
- 1 cup gram flour - besan
- 2 tbsp rava
- Salt to taste
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp ajwain
- Pinch of hing
- ½ tsp crushed black pepper
- ½ tsp ginger paste
- 2 chopped green chilli
- Some coriander leaves
- 2 cup water or as required to thin batter
- Oil to roast chilla
For spicy dahi chutney
- ½ cup thick curd
- Pinch of salt
- ¼ tsp black pepper powder
- ¼ tsp red chilli flakes
- 2 tbsp green chutney
Instructions
Making besan chilla
- In a mixing bowl, add besan, rava, salt, turmeric powder, red chilli powder, ajwain, hing, crushed black pepper, ginger paste, chopped green chilli and coriander leaves. mix well.
- Then add 2 cup water gradually and make thin and pouring consistency of batter (refer video). Cover and rest for 10 minutes.
- Now heat a pan on high flame and grease it with oil.
- when the pan is super hot, lower the gas flame and pour the batter on the pan.
- then keep the flame on low-medium and cook chilla until the dosa turns crisp.
- now flip over and roast until it turns golden brown and crisp.
- enjoy besan chilla recipe with dahi chutney.
Making dahi chutney
- In a mixing bowl, add dahi, salt, black pepper powder, red chilli flakes and 2 tbsp green chutney. Mix well.
- Dahi chutney is ready to serve with besan chilla.
Notes
- Rava gives crispiness to chilla
- Add water gradually and make a smooth batter
- Whisk the batter for 2-3 minutes so air particles incorporate into it and it becomes light and fluffy.
- The crispy and lacy (jalidar) pattern of pudla is due to moisture (water content) in the batter
- The consistency of the batter should be thin and runny.
- Heat tawa on high heat and also grease it with oil for the lacy (jalidar) pattern of chilla.
- Lower the flame while spreading chilla
- Cook chilla on low-medium flame. do not cook it on high flame.
- Chilla tastes great when it is served hot.