Velsmagende kikærter pandekager (besan chilla) med urter og krydderier

Savoury Chickpea Pancakes (Besan Chilla) with Herbs and Spices

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

180

Cuisine

Indian

Category

Breakfast

Gram flour, also known as besan or chickpea flour, is a staple in Indian kitchens and a powerhouse ingredient in gluten-free and plant-based cooking. One of the most beloved and easy recipes using gram flour is besan chilla — a savoury, spiced pancake that’s quick to whip up and endlessly versatile. 


Whether you’re making it for breakfast, brunch, or a light dinner, these pancakes deliver a satisfying crunch on the outside with a soft, flavourful interior thanks to chopped onions, tomatoes, fresh herbs, and warming spices.


This gram flour recipe is not only affordable and fast, but it's naturally high in protein and fibre, making it a smart and balanced choice for any meal. You can customise it by adding grated vegetables like carrots or zucchini, or serve it alongside yogurt, chutney, or salad. It's also a brilliant base for those avoiding gluten or looking to reduce refined flours in their diet. 


With just one bowl and one pan, this is the kind of easy, wholesome cooking that nourishes without fuss — ideal for busy mornings or lazy evenings alike.

Savoury Chickpea Pancakes (Besan Chilla) with Herbs and Spices

Ingredients

  • 1 cup gram flour (also known as besan or chickpea flour)

  • 1/2 cup water (plus more as needed)

  • 1 small onion, finely chopped

  • 1 small tomato, finely chopped

  • 1 green chilli, minced (optional)

  • 1/4 cup chopped fresh cilantro

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon cumin seeds or ground cumin

  • Salt to taste

  • Oil or ghee for cooking

Directions

  1. In a mixing bowl, whisk gram flour with water until you have a smooth batter without lumps. Adjust the consistency to a pourable pancake batter.

  2. Add chopped onion, tomato, chilli, cilantro, turmeric, cumin, and salt. Mix well. Let the batter rest for 10 minutes.

  3. Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with oil.

  4. Pour a ladle of batter into the skillet and spread gently into a thin circle.

  5. Cook for 2–3 minutes until the edges lift and the bottom is golden brown. Flip and cook the other side for another 2 minutes.

  6. Repeat with remaining batter, greasing the pan as needed.

  7. Serve warm with chutney, yogurt, or a simple salad.

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Tips til madlavning med grammel

  1. Sæt altid grammel for at undgå klumper.

  2. Lad dejen hvile i 10 minutter - den forbedrer tekstur.

  3. Brug non-stick eller godt krydret pander til at forhindre klæbning.

  4. Tilsæt hakket spinat eller revet gulerødder til ekstra ernæring.

  5. Overfyld ikke gryden - kog en pandekage ad gangen.

  6. Hold dejen lidt tyk til tykkere pandekager.

  7. Tilsæt grønne chili eller chili -flager til varme.

  8. Opbevar resterende dej i køleskabet for 1 dag maks.

  9. Serveres varmt - de er bedst friske fra gryden.

  10. Par med myntchutney, tamarindsauce eller almindelig yoghurt.

 

Server det med forslag

  • Frisk mynte eller koriander chutney

  • Almindelig yoghurt eller raita

  • Mango eller lime pickle

  • Skivet avocado med limesaft

  • Hakket salat af agurk, løg og tomat

  • Chai te eller masala te

  • Paneer bhurji (indisk stil krypteret paneer)

  • Linsesuppe eller dal

  • Frisk kokosnød chutney

  • Let sauterede greener

FAQ'er

Spørgsmål: Hvad er grammel lavet af?
EN: Grammel fremstilles ved at slibe tørrede kikærter, typisk splittet Bengal Gram eller Chana Dal.

Spørgsmål: Er grammelglutenfri?
EN: Ja-Grammel er naturligt glutenfrit og højt i protein.

Spørgsmål: Kan jeg bruge det til bagning?
EN: Ja - det fungerer i velsmagende bagning, fladbrød og endda nogle kager, når de er afbalanceret med andre mel.

Spørgsmål: Kan jeg lave Besan Chilla uden løg eller tomat?
EN: Absolut - det er meget tilpasningsdygtigt. Du kan bruge spinat, revet gulerod eller springe veg helt over.

Spørgsmål: Hvordan smager Besan?
EN: Det har en nøddeagtig, jordagtig smag, der intensiveres, når den er ristet eller kogt.

Spørgsmål: Kan jeg opbevare rester chillaer?
EN: De er bedst friske, men du kan køle ned og genopvarme i en gryde.

Spørgsmål: Hvad er en god dukkert til grammel -pandekager?
EN: Prøv myntchutney, yoghurt eller endda hummus til en fusionsvridning.

Spørgsmål: Er grammel det samme som kikært mel?
EN: Ja og nej - i de fleste opskrifter kan de udskiftes, men ægte kikæremel (fra hele Garbanzo -bønner) kan være lidt grovere.

Spørgsmål: Kan jeg lave dejen på forhånd?
EN: Ja, men opbevar det ikke mere end 24 timer, da grammel kan fermentere.

Spørgsmål: Hvordan gør jeg det skarpere?
EN: Brug en varm pande, minimal dejspredning og lidt ekstra olie.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

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