Premix: Your Shortcut to Nutritious Indian Pancakes
24 mins
Cooking Time
Easy
Difficulty
14
Ingredients
Vegan
Diet
No more fussing with measuring out a bunch of spices every time you want a quick snack. This besan chilla premix has all the essential flavours blended into one easy-to-store mix. Just add some water to the premix to create a batter, and you’ll be cooking up soft, flavourful chillas in no time. It's perfect for busy mornings or even for a light meal anytime.
Firstly, finely chop green chillies and coriander leaves. Then microwave them together for 4 to 5 minutes.
Once done, take it out of the microwave and keep it aside to let it cool completely.
Description - Step 2
Measure dry ingredients
In a large mixing bowl, measure and add gram flour, dried onion flakes, salt, baking soda, chilli powder, carom seeds, black pepper powder, asafoetida, and some turmeric powder.
Description - Step 3
Mix thoroughly
Mix the dry ingredients together until they’re well combined and create a uniform premix.
Description - Step 4
Store the premix
Transfer the premix into a glass jar or an airtight container.
To prevent moisture from getting inside the jar or container, seal it tightly.
The premix will stay good for up to 21 days if stored in a cool and dry place.
For extended shelf life, you can also keep the premix in the refrigerator.
Description - Step 5
Make besan chilla with premix
In a large bowl, add the premix along with water and whisk into a smooth batter with medium consistency. It should not be too thick or too runny.
Heat up a non-stick pan and give it a light coat of oil.
Take a ladle of batter and pour it on the pan, spreading it out into a nice round shape. Also, pour some oil on top.
Let it cook for about 2 to 3 minutes on each side, or until it turns into a lovely golden brown.
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Indian
Easy
Appetizer
