Our household prefers savory over sweet for breakfast. That is the reason why you will see over a dozen savory options in my recipe archives for breakfast. I believe it is the case in most Indian households. We Indians love our dosas, idlis, vadas, stuffed flatbreads, savory pancakes or chilas, and so much more that you can imagine! We even have gluten free and vegan savory cake called Handvo. As a matter of fact, there are plenty of gluten free options in Indian cuisine and many vegan options too. There is something for everyone I believe 😀 If we feel like eating something sweet once in a while we stick to having Daliya (cracked wheat porridge) than oats or enjoy a simple bowl of Dahi Chiwra (flattened rice with yogurt). I have seen the blogging world using the term vegetarian omelette for the besan ka chila, so I have used the same for those who are not aware of what besan ka chila is. Also, I turned the simple chila into a meal by loading it with the goodness of sprouted mung beans, black chick peas and lentil salad. It is satiating and tasty gluten free and vegan option and provides a kind of balanced meal.

Chila

1 C (100 grams) Besan (Chickpea Flour)

½ tsp Red Chili Powder

½ tsp Turmeric

½ tsp Coriander Powder

½ tsp Garam Masala

½ tsp Cumin Powder

½ tsp Dry Mango Powder (amchur)

¼ tsp Baking Soda

Salt to taste

1 tbsp Yogurt (Vegans can omit it)

1 tsp Ginger Garlic Paste

3 tbsp chopped fresh Coriander (cilantro)

½ C plus 3 tbsp water (adjust the amount)

Salad Filling

2 C mixed Sprouts

1 Onion, finely chopped

1 medium Tomato, finely chopped

½ C chopped fresh Coriander (adjust to taste)

1½ tsp Lemon Juice

Chat Masala to taste

Salt to taste (keep the amount less if you intend to use feta)

Feta Cheese (as required), optional

In a mixing bowl, mix together the sprouts, onions, tomatoes and fresh coriander. Add salt and chat masala to taste, lemon juice. Mix well and set aside. (You can add lemon before serving)

In another mixing bowl, whisk besan, red chilli powder, turmeric, coriander powder, garam masala, cumi powder, dry mangno powder, salt and baking soda.

Add Yogurt and half a cup of water. Whisk and add ginger garlic paste and chopped fresh coriander. Add more water if required. The batter should be not thick or thin but of pouring consistency.

Heat a skillet and grease it. Pour one fourth cup of batter on to the skillet and spread it outwards in circular motion using a spoon or a spatula. Add a tea spoon of oil around the edges of the crepe and after a minute (or when the bottom begins to turn brown) carefully flip it over (I usually pour a teaspoon of oil on the top of the crepe as well, before flipping it over)

Cook for a minute or till the crepe starts becoming light brown in colour. Remove on the serving plate and serve with the sprout salad filling, garnished with feta cheese.

I served it with sweet chili sauce which paired really well. Feel free to use any chutney that you fancy. ENJOY!!!

Note: I have mentioned a certain amount of water, however, I suggest that you start with using half a cup of water and then add a few table spoons gradually as required.

Note: Feta adds a beautiful dimension to the salad, especially with these crepes therefore I vehemently suggest adding it to this meal.

Yield – Makes 4

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