gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla |
by Tarla Dalal

gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla | with 26 amazing images.

gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla is a quick recipe which can be served for breakfast or for main meals. Learn how to make gluten free cheela.

To make gluten free chana dal pancakes, grind the soaked chana dal into a coarse paste adding approx. ¼ cup of water. Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies, curds, oil and salt and mix well. Just before serving, add the fruit salt and mix well. Divide the batter into 6 equal portions. Heat a non-stick tava with ¼ tsp of oil and spread one portion of the batter on it and make a pancake of approx. 100 mm. (4") diameter. Cook on a slow flame till both sides are golden brown, drizzling ¼ tsp oil. Repeat steps 4 and 5 to make 5 more chana dal pancakes. Serve chana dal pancakes hot with green chutney.

No wheat flour and no maida based pancakes are perfect for gluten intolerance. This gluten free Indian breakfast recipe makes use of soaked chana dal which is ground to a coarse paste. This is what gives a unique texture to these pancakes.

It is mixed with vitamin rich vegetables and protein rich curds to enhance its taste. Grated ginger and green chillies add the much-needed spice to the gluten free chilla.

Serve them piping hot to enjoy their best texture and flavour. If you like gluten free cheela, you can also try other gluten free recipes like jowar pyaz ki roti, masala makhana and bhakri pizza.

Tips for gluten free chana dal pancakes. 1. Chana dal has to be soaked for 4 to 5 hours, so plan for this recipe in advance. 2. Grind the soaked chana dal only to a coarse mixture for a good mouthfeel. To do so pulse the mixer for 5 seconds and pause for 2 seconds and again pulse. 3. Carrots can be replaced with cabbage. 4. After adding fruit, mix very gently. If mixed vigorously, then the air bubbles might escape making dense pancakes. 5. Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well. 6. While cooking if the pancake sticks to the tava (griddle), add 2 tbsp of besan (Bengal gram flour) to the batter and continue cooking.

Enjoy gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla | with step by step photos.

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Gluten Free Chana Dal Pancakes recipe - How to make Gluten Free Chana Dal Pancakes

For Gluten Free Chana Dal Pancakes
1/2 cup chana dal (split bengal gram) , soaked for 4 to 5 hours and drained
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup grated carrot
1/2 cup finely chopped spinach (palak)
4 to 6 curry leaves (kadi patta) , roughly chopped
1 tbsp finely chopped green chillies
1 tsp grated ginger (adrak)
2 tbsp curd (dahi)
salt to taste
1 tsp oil
1/2 tsp fruit salt
3 tsp peanut oil for greasing and cooking

For Serving With Gluten Free Chana Dal Pancakes
green chutney

Method
For gluten free chana dal pancakes

To make gluten free chana dal pancakes, grind the soaked chana dal into a coarse paste adding approx. ¼ cup of water.
Add the fenugreek leaves, spinach, carrot, curry leaves, ginger, green chillies, curds, oil and salt and mix well. Just before serving, add the fruit salt and mix well.
Divide the batter into 6 equal portions.
Heat a non-stick tava with ¼ tsp of oil and spread one portion of the batter on it and make a pancake of approx. 100 mm. (4") diameter.
Cook on a slow flame till both sides are golden brown, drizzling ¼ tsp oil.
Repeat steps 4 and 5 to make 5 more chana dal pancakes.
Serve gluten free chana dal pancakes hot with green chutney.

Chana Dal Pancakes ( Gluten Free Recipes) Video by Tarla Dalal

Gluten Free Chana Dal Pancakes recipe with step by step photos

If you like gluten free chana dal pancakes

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What is gluten free chana dal pancakes made of?

Gluten free chana dal pancakes are made of 1/2 cup chana dal (split bengal gram) , soaked for 4 to 5 hours and drained, 1/2 cup finely chopped fenugreek (methi) leaves, 1/2 cup grated carrot, 1/2 cup finely chopped spinach (palak), 4 to 6 curry leaves (kadi patta) , roughly chopped, 1 tbsp finely chopped green chillies, 1 tsp grated ginger (adrak), 2 tbsp curd (dahi), salt to taste, 1 tsp oil, 1/2 tsp fruit salt, 3 tsp peanut oil for greasing and cooking.

Tips for gluten free chana dal pancakes

Chana dal has to be soaked for 4 to 5 hours, so plan for this recipe in advance.
Grind the soaked chana dal only to a coarse mixture for a good mouthfeel. To do so pulse the mixer for 5 seconds and pause for 2 seconds and again pulse.
Carrots can be replaced with cabbage.

After adding fruit, mix very gently. If mixed vigorously, then the air bubbles might escape making dense pancakes.
Cook these pancakes over a slow flame as the chana dal is coarsely ground and will take a while to cook well.
While cooking if the pancake sticks to the tava (griddle), add 2 tbsp of besan (Bengal gram flour) to the batter and continue cooking.

Batter for gluten free chana dal pancake

For preparing the batter for gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla, pick and clean the chana dal and transfer into a deep bowl.
Pour enough water over it.

Cover the dal with a lid and soak for 4 to 5 hours. You can also use hot water and soak it for 2 hours.
Drain the dal using a strainer.
Transfer the dal to a mixer jar.
Add ¼ cup of water.
Blend the soaked and drained chana dal to a coarse paste.

Transfer the coarsely crushed dal to a bowl. If you crush it smooth, the batter will turn like a dosa/chilla batter and you won’t get fluffy pancakes.
Add carrot. You can add any vegetables of your choice like grated beetroot, lauki, cabbage, french beans, coarsely crushed peas or corn etc.
Add spinach. Palak is rich in dietary fibre, iron, vitamin C and many more nutrients. To read more about it, check this article on 17 Amazing Health Benefits of Palak, Spinach.
Add the fenugreek leaves.
Add curry leaves. This is totally optional.

Add green chillies. It can be swapped with red chilli powder.
Add ginger. If you are someone like me who stocks up refrigerator with Ginger Green Chilli Paste then make use of it.
Add the curd. It helps in making chana dal pancake soft.
Add oil.
Add salt and a little water (approx. 1/4 cup).

Mix well and our batter for the chana dal pancake is ready!

How to make Gluten free chana dal pancake

To make the gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla, just before making them, add the fruit salt.
Mix gently. If mixed vigorously, then the air bubbles might escape making dense pancake.
Heat a non-stick greased tava (griddle) and grease it with ¼ tsp of oil.
Pour a little batter on a greased tava (griddle). Spread it evenly to make a 100 mm. (4”) diameter circle.

Cook the bottom side till light brown on a low flame. While cooking if the pancake sticks to the tava (griddle), add 2 tbsp of besan (Bengal gram flour) to the batter and continue cooking.
Flip and cook the other side using ¼ tsp oil, till they turn golden brown in colour. It is important to cook the chana dal pancake on low flame as the dal is coarsely crushed and takes time to cook.
Remove the chana dal pancake in a plate.
Repeat steps 3 to 7 to make 5 more gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla |
Serve gluten free chana dal pancakes recipe | gluten free Indian breakfast | gluten free cheela | gluten free chilla | immediately with green chutney. Green Moong Dal and Carrot Mini Pancakes, Buckwheat Pancakes, Sprouts Pancakes are some healthy pancake recipes which you must try for a nutritious breakfast!