- 1 cup besan (chickpea or garbanzo bean flour)
- 1/2 small onion, minced (make sure all your veggies are uniformly and very finely cut because you don’t want the Chilla to lump up with big chunks of vegetables)
- 1/4 medium tomato, minced
- 3 button mushrooms, miced
- 1/4 green bell pepper, minced (use other-color peppers if you prefer)
- 1 tsp grated ginger
- 2 cloves garlic, grated or chopped really fine
- 1 tsp red chilli powder (adjust to suit your tastes)
- 1/4 tsp turmeric (optional, but great for color)
- Salt to taste
- 1/4 cup chopped coriander leaves (I didn’t add any this time because I didn’t have any on hand, but I strongly recommend adding them)
Place all the ingredients in a mixing bowl and stir them together. Set aside for about 15 minutes. I strongly recommend this because some of the vegetables will express water when mixed with the salt, and this will give you a better idea of how much water you need to make the batter.
Add water (I usually add around 2 cups to make a batter slightly runnier than a pancake batter, but temperatures in your home and the climate could cause this amount to differ in your kitchen, so always make sure you add water slowly, mixing as you go. There is no gluten in this batter so you don’t have to worry that it will toughen up with too much stirring, the way a traditional pancake batter would)
Heat a well-seasoned cast-iron skillet or non-stick skillet and spray lightly with oil.
Pour about half a cup of the batter in the center with a rounded ladle and spread slightly with the bottom of the ladle to get an even-looking round, about five inches in diameter.
Cook on medium heat until the sides dry up and the bottom of the Besan Cheela turns richly golden-brown.
Flip over and cook until the other side turns golden-brown.
Serve hot with an herby coconut chutney.