Besan Chilla with Coconut Coriander Chutney

Paper-thin pancakes made from chickpea flour with onion, tomato and cumin, served with a fresh coconut and coriander chutney with lime. The dish is vegan and on the table in under half an hour.

By yumbelo · 4 servings · 30 minutes

Ingredients

• 250 g Chickpea flour
• 480 ml Water
• 1 pc Onion
• 1 pc Tomato
• 2 pc Green chili pepper
• 15 g Fresh ginger
• 2 bunch Fresh coriander leaves
• 1 tsp Cumin seeds
• 1 tsp Ground coriander
• 0.5 tsp Turmeric
• 1 tsp Salt
• 3 tbsp Cooking oil
• 100 g Fresh desiccated coconut
• 2 tbsp Lime juice

Method

1. Finely dice the onion, chop the tomato small and remove the seeds from the chili peppers and finely chop them.
2. Peel the ginger and finely grate it. Finely chop half of the coriander leaves and set the rest aside for the chutney.
3. Toast the cumin in a dry pan over medium heat, stirring, for 1 to 2 minutes until fragrant, then coarsely crush it in a mortar.
4. For the batter, mix the chickpea flour with turmeric, ground coriander, the toasted cumin and 1/2 tsp salt in a bowl. Gradually stir in about 400 ml water until you have a smooth, thin batter.
5. Stir the onion, tomato, chili, ginger and the chopped coriander leaves into the batter and let it rest for 5 minutes.
6. For the chutney, finely blend the coconut with the remaining coriander leaves, half of the chili, the lime juice, 1/2 tsp salt and 80 ml water in a blender or with an immersion blender. Add a little more water if needed.
7. Heat 1 tbsp oil in a non-stick pan. For each pancake, spread about one ladle of batter thinly and cook over medium heat until golden brown on both sides. Make the remaining pancakes with the rest of the oil.
8. Serve the pancakes warm with the chutney.