Chana Dal Flour Pancake
Breakfast • India
How to Make Chana Dal Flour Pancake (Traditional & Healthy Version)
Chana Dal Flour Pancake, also known as Besan Chilla or Chana Dal Cheela, is a beloved Indian breakfast dish enjoyed across households and food stalls alike. Made from protein-rich chana dal ka atta (chickpea flour), these savory pancakes are seasoned with a medley of Indian spices and fresh vegetables, delivering both taste and nutrition in every bite. The batter is quickly whisked together, making this a perfect option for busy mornings or wholesome brunches. Rooted deeply in Indian culinary tradition, Chana Dal Flour Pancakes are popular during festivals like Holi, when light and nourishing dishes are favored. The pancake’s versatility allows home cooks to adapt it with regional spices or seasonal veggies, reflecting the diversity of Indian cuisine. The taste is earthy, mildly spicy, and aromatic, making it suitable for all age groups. Whether you serve it with tangy chutneys or plain dahi (yogurt), this healthy Indian pancake is an excellent choice for those seeking a filling, low-calorie meal.
Ingredients(for 2 medium pancakes per serving)
- 1 cup Chana dal flour (besan) (also known as besan)
- 1 small, finely chopped Onion (pyaaz)
- 1 small, finely chopped Tomato (tamatar)
- 1, finely chopped Green chilli (hari mirch) - optional
- 2 tbsp, chopped Fresh coriander leaves (dhaniya patta)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chilli powder (lal mirch) - optional
- 1/2 tsp Cumin seeds (jeera)
- to taste Salt (namak)
- 3/4 cup (adjust as needed) Water
- 2 tsp (for greasing) Oil (preferably mustard oil or refined oil)
Instructions
- 1
In a mixing bowl, add chana dal flour (besan), turmeric powder, red chilli powder, cumin seeds, and salt. Mix well to combine the dry ingredients.
3 minutes
Sift besan before adding to avoid lumps in the batter.
- 2
Add chopped onion, tomato, green chilli, and coriander leaves to the dry mix. Stir again.
2 minutes
Pat the vegetables dry to avoid excess moisture in the batter.
- 3
Gradually add water, whisking continuously to form a smooth, pourable batter. The consistency should be similar to dosa batter—not too thick or runny.
4 minutes
Add water slowly to prevent lumps and ensure even mixing.
- 4
Heat a non-stick tawa or griddle on medium flame. Grease lightly with a few drops of oil.
2 minutes
Ensure the tawa is hot before pouring the batter for crisp pancakes.
Why This Dish is Healthy
This chana dal flour pancake is a healthy choice because it’s naturally gluten-free and made with whole lentil flour, supporting better digestion and sustained fullness. The use of fresh vegetables increases antioxidants and fiber, while minimal oil ensures lower fat content. Ideal for weight management, blood sugar control, and a heart-healthy diet, this pancake supports balanced nutrition for vegetarians.
Chana dal flour pancakes are rich in plant-based protein, dietary fiber, and essential vitamins like B6, folate, and minerals such as iron and magnesium. Using minimal oil and lots of vegetables boosts the micronutrient content while keeping calories low. This dish contains complex carbohydrates for sustained energy, and no refined flour is used, making it a wholesome option for breakfast or lunch.
Pro Tips
- 💡Tip 1: Sift the besan to avoid lumps and ensure smooth batter.
- 💡Tip 2: Let the batter rest for 5-10 minutes for better flavor and consistency.
- 💡Tip 3: Add vegetables just before cooking to retain their crunch and nutrients.
Storage & Serving
Store leftover pancakes in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa or microwave before serving. Avoid stacking hot pancakes to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
