Fluffy Besan Chilla With Fresh Tomato Salsa Recipe

About this recipe

A light and protein-packed breakfast featuring savory besan pancakes paired with zesty tomato salsa for a refreshing start to your day.

Ingredients

• - Besan
• - Tomato Ketchup
• 200 ml Coconut Milk
• 100 g Coriander Leaves
• 250g Green Chilli
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts

Instructions

1. 1. In a bowl, mix besan, turmeric powder, cumin seeds, and salt with water to form a smooth batter.
2. 2. Add finely chopped coriander leaves and green chili into the batter and mix well.
3. 3. Heat a non-stick pan and lightly grease it with oil before pouring a ladle of batter.
4. 4. Spread the batter evenly into a thin pancake and cook for 2-3 minutes on each side until golden brown.
5. 5. For the salsa, finely chop the tomatoes and mix them with a pinch of salt and chopped coriander leaves.
6. 6. Add a splash of coconut milk to the salsa for a creamy consistency and stir gently.
7. 7. Serve the cooked chillas warm alongside the fresh tomato salsa for a balanced breakfast.