Besan Omelette

This chickpea based recipe is a vegan alternative to an egg-based breakfast.

Although I have been making this breakfast alternative for the past few years, I never got it quite right. The main problem I continued to have was the ratio of water to besan flour. Today, as I made it again, I thought carefully about this and how to approach it. I decided to take more careful measurements. The end result has surprised me! I realised the ratio of besan exceeds water! Though I must have done this in the past, I was not conscious of it, and never really made the recipe with this in mind. The ratio of besan to water I used it 3:2 (in this case 1 measure equals 1/4 cup- so 3/4 cup besan, 1/2 cup water). This may make a thicker batter, and heavier pancake. Other sites say 1/2:1 ratio or 1/2 cup besan to 1 cup water. Try both ways and see what you like better. I have a problem cooking the thinner version, when it's too watery. I will have to improve myself!


As I did a little Internet research on this recipe, I found that it is also called 'cheela', though I am not sure what language this is. Cheelas, like western pancakes come in many varities, like besan, moong dhal (which I have made), oats (which I have yet to make), and others I do not yet know. Links for these will be at the end of the post.


Ingredients:
3/4 cup besan (chick pea flour)
1/2 cup water
1/4 tsp salt
1/4 tsp cumin seeds
1/4 tsp red chili pepper
1/4 tsp (heaping) ginger paste
1/8 cup finely chopped onion
1-2 green chilies, the small Indian kind
pinch of green herb like dried fenugreek, finely chopped cilantro (coriander leaves), parsley, etc. for color


Method:
1. Place besan flour and water in a blender and blend out any lumps. The mixture should be a little thinner than pudding. It should not be watery or it won't cook nicely. This could vary slightly on the quality of besan.
2. Transfer to a bowl, add salt, cumin seeds, red chili powder, ginger paste, green chilies, onions and green herb.
Note about chilis: It is ok to reduce or leave out if you don't like hot spices, the other spices will give flavor. For green chilies if you can't find Indian kind, use what you like but it will give a different taste. I finely slice the green chili, adding the chili and seeds into the batter. I gauge the amount by the number of slices, usually 8-10. Sometimes one chili is enough, sometimes two are required. You can add more if you like it hotter!
3. Heat a pan and put oil on it. Heat pan on high. When it is really hot, reduce heat to 3/4, take the pan off the flame and place half the batter on the pan and even it out. Fry on flame two minutes and flip. Flip a few times until you get a golden brown color. The pancake may appear soft and not done all the way through. Sometimes if you let it set for a few minutes after cooking to cool it, it will set itself when the ratio of water to besan is correct.

Alternative: For a green feel and another texture, others add peas. I have not tried this, though it seems interesting. Here's a recipe, green peas cheela.

This makes two servings, two pancakes. Besan pancakes are filling, and can be heavy.

Eat with a side of your favorite sauce (ketchup, salsa, green chili sauce), sour cream or cream cheese.

Thank you for reading my blog.

Related posts/sites
Throw away the recipe; Learn the ratio instead (NPR)
My old besan pancake recipe

Aloo Bonda and Bread Pakodas by Oldernwiser0

Aloo bondas are round savory deep fried potato (aloo) dumplings (bonda) covered with a slightly spicy and flavorful besan (chickpea) flour. Likewise, bread pakodas, in this context cut bread pieces cut into half or four triangular pieces, dipped into the same besan flour batter and fried.

In fact, besides using the same besan batter to cover both potato mixtures and bread pieces, if some is left over, you can add onions or spinach to it or leave it plain and fry small rounds of this. We like to eat this accompanied by ketchup (or as I learned, known as tomato sauce in India), green chili sauce, varieties of chutneys or any other dip of your choice.

I am sharing the videos for potato curry (filling for aloo bondas) and the actual frying of aloo bondas and bread pakodas by Oldernwiser0. In fact, he had inspired me on my recent trip to India to try my hand at making this for about 10 people in an Indian kitchen. Though I used a slightly different mix of ingredients, I used the same method, mixing things by hand and deep frying in in a kadai (incidentally these kadais are moved with 'thongs' in India, do not touch your hand to the handle like American pans, or you will burn yourself!) and draining oil by placing the hot fried items on newspapers.

Anyhow, here's the recipes, enjoy and try your hand as well!

Aloo (Potato Curry) video by Oldernwiser0
This curry double as a filling for bondas, masala dosa, aloo poori, and possibly aloo paratha

Aloo Bonda and Bread Pakoda video by Oldernwiser0


Oldernwiser0, aka Srivats, is a retired senior bank executive who loves various hobbies including making easier pure vegetarian foods who lives in Hyderabad, India. Watch his YouTube channel for more interesting videos!

About the Oldernwiser0 video series on this blog:
Many wonder is Indian cooking easy? Oldernwiser0 would say, if not shout, YES! As with anything in life, it is easy or as challenging as you think it is or make it. I have always found Indian cooking to be fun, jammed packed full of surprises and about a million and one steps in addition to stocking my kitchen with a whole set of utensils and spice mixes (masalas) that I still learn about as I go along!

I have been following the Indian cookery made easier video series on YouTube created by Oldernwiser0 for about one year. His style has inspired me to make many dishes. From every third Wednesday on this blog, I will share a video from his YouTube profile and my insights. Hope you also enjoy and are able to pick up some quick and easy Indian cooking tips!

Yes, Indian cooking is both fun and easy- besides being tasty!

Related Posts/ Sites:
Oldernwiser0 at YouTube
Paneer Making Made Easier by Oldernwiser0
Other Fried Snacks:
Vada
Other related recipes:
Potato filling for Aloo Poori (Indian breakfast item - Potato curry with deep fried breads)

Indian Inspired Vegetable Soup/Stew

INGREDIENTS

2 1/2 tablespoons olive oil

1 cup diced onion

2 cloves garlic, minced

1 tsp ajwain seeds

15 baby carrots finely sliced
3 ribs celery, sliced thinly
2 cups diced green, red and/or orange peppers

Salt/pepper to taste

2 bay leaves

1 tbspn Cumin powder

2 tbspn Coriander powder

1/8 tsp turmeric powder

½ tbspn red chili powder

1 cup orzo pasta (or rice that doesn’t fluff up in soup)

6 cups vegetable broth

1 15-16 oz can diced tomatoes
2 tablespoons fresh parsley leaves, chopped
1 tsp dried basil

1 ½ cup small beans or lentils (not black beans)

Method:

Step 1:

Heat olive oil, add ajwain seeds, onions and garlic on high heat for 3-5 minutes (don’t burn).

Step 2:

Turn heat to medium, add carrots, celery, and peppers. Stir it up. Fry for 10 minutes stirring every two minutes.

Step 3:

Add all the spices. Stir and fry for about 5 minutes more on low heat. During this 5 minutes heat the water and start to make the pasta.

Step 4:

Add the vegetable broth, diced tomatoes, parsley (if using dried, use 1 tbspn) and basil into the soup. Stir it up on high heat. When it boils, turn heat to medium, cover it up.

Step 5:

After 10 minutes add in the beans/lentils. Cover it again and let boil.

Step 6:

Heat for another 10-20 minutes to get firmness/softness of carrots and other veggies you prefer.

Step 7:

When veggies are almost the right firmness, add cooked orzo or rice. Turn off heat, let sit about 10 minutes and serve.

Will serve 4-6. Adapted from http://www.care2.com/channels/solutions/food/1712

Original Post - 12th post on Alaivani

Besan Chutney (Spicy Chickpea Gravy)

This is a thick gravy made from chickpea flour. This is also known as Senaga Pachadi (See Sailu's Recipe here), Besan Sambar or Bombay Chutney. I have also heard it referred to as 'poor people's chutney' as the economically disadvantaged people often will have all these simple ingredients, which are cheap and easy to obtain.


Ingredients:
3 cups water
1 tbspn oil
1/4 tsp mustard seeds
1 cup besan (chickpea flour)
3 green chilies sliced lengthwise
5-8 curry leaves
1/2 cup diced onion
1/2 cup small diced tomatoes
Pinch ING (Asafetida) -optional-
Pinch turmeric -optional-
Salt to taste


Method:
1. Place the oil in a sauce pan on high heat.
2. When oil is hot, add mustard seeds.
3. When mustard seeds pop, turn heat to medium, put in the diced onion, curry leaves and green chilies.
4. As the onions become translucent, add the tomatoes and 1 1/2 cups of the water.
5. While this mix is boiling, place the remaining 1 1/2 water, 1 cup besan, ing, and salt in a blender and blend nicely.
6. Add the blended mixture into the pan and begin to heat. Keep adding salt while it's heating. It will require a lot of salt, more than other dishes. Try to do this quickly because the mix will thicken quite quickly. It's good to turn the heat down a little as when it gets so hot, the mix will bubble up and spurt out of the pan. Be careful as if you add turmeric, the mix that spurts up may stain things.
7. Let this settle for some time before eating so all the tastes can mix together.

This is usually eaten as a dip with dosa or idli. We have also eaten this with mixed rice.


Another version of besan curry with peanut powder added! Pithale is the regional name of besan curry among Marathis of Maharasthra! Pithale - Bhakri (Besan Curry and Rice Roti)

Related Posts/Links: Kanchipuram Idli

Benefits of Curry Leaves Benefits of Asafetida