Hi Himani, thank you so much for your sweet words. Feels good to read your feedback. Yes, I have many recipes waiting to be shared. Thanks again and most welcome.

hello D. that is great. i am happy that you liked the taste of besan chilla. ginger gives a really good taste. baking soda is not necessary, but yes adding them make the chilla soft and fluffy. if you can get black salt, adding a few pinches of it also gives a good taste. consistency can be adjusted with adding less or more water. less water will give thick chilla and adding more water will make them like crepes.

most welcome and thanks for sharing the detailed feedback. you will like phirni too. i hope it goes well for you. you too have a nice day.

regards
dassana

I followed your suggestion and made this chilla.
I skipped the chilies as I don’t like spicy food (and I’m on an indian website… I’ll have to adjust to that!), and ended up adding quite a lot of tomato, onions, and coriander, making it very rich.

It took me ages to chop them as I had never chopped anything before, but now I got the hang of it. Gotta start somewhere!

I did use fresh ginger, powder turmeric, and cumin seeds, but I put too little in it because I feared not liking the taste. Next time I’ll put more, I really like ginger despite it being spicy; I kept eating some raw pieces, very unique flavour, never had it here. The turmeric is incredible, just a little pinch made it all yellow!
I was suggested to add a pinch of baking soda to make it fluff a bit more.

I managed to find the right consistency after adding extra water, and I was a bit scared when pouring the batter, as I have never cooked something like this and it would be easy to make a mess or burn it. I didn’t! Turned out really nice and rich in flavour! (OK, maybe I did burn the first one a bit…)

We ate them for dinner, we liked it and it fills really quickly; easy to make and nutritious, and I liked the besan flour used this way.
Even my indian colleague liked it, I have her approval 🙂 she calls it dosa.

Thanks for the recipe and the suggestions, next time I want to try fereni suggested by a persian friend, and I already noticed you have made a recipe for it!

Have a nice day!

D

thanks jaishree for sharing your sentiments. i appreciate that. felt nice to read your comment. thanks again and wish you all the best.

thank you pammy. yes, that can be done and both lemon juice and chaat masala will definitely make the besan chilla chatpata. thanks for sharing this tip and for the rating as well.

when making chilla or dosa, use a pan which is seasoned well – meaning the pan should be used only for making dosa. you can find more information on seasoning pans in google. the pan should also be a heavy pan and not light-weight. if the pan is light, then the chilla will stick.