The chilla, a savory pancake made with chickpea flour, is one of my favorite go-to breakfasts. It takes minutes to make, is deeply flavorful and can be made with dozens of variations. I don’t think I’ve ever made the same one twice. This recipe is my at-home version of instant avocado toast — but you can top it with peanut butter, chopped kale, even Indian pickles and yogurt. The crowning glory here, avocado masala, is as nutritious and it is tasty. Your bones will thank you for the calcium- and zinc-packed sesame-seed garnish, too.
Serves 2 to 4
ingredients
Chickpea Chilla
1/4 cup chickpea flour
4 tablespoons olive oil
2 extra large eggs
2 to 3 tablespoons yogurt (whole-milk or almond milk)
Pinch of ground turmeric
Pinch of freshly ground black pepper
Pinch of sea salt
1 tablespoon olive oil
Avocado Masala
1 large (or 2 small) avocados
2 tablespoons chopped cilantro
1/2 small serrano chile, minced
1 teaspoon crushed coriander seeds
Juice of half a lemon
Pinch of sea salt
2 teaspoons sesame seeds
instructions
Chickpea Chilla
Whisk the chickpea flour, olive oil, egg, yogurt, turmeric, black pepper, and salt together until smooth.
Heat a non-stick pan with 1 tablespoon of olive oil and swirl the oil around to coat the pan. Drop small mounds of the chilla batter.
Within 2 minutes, gently test the edges of the chillas with a spatula and when the bottom appears to be done, flip them over and cook for another 1 to 2 minutes. Spread avocado masala on top, sprinkle with sesame seeds, garnish with sliced radish, and serve.
Avocado Masala
Mash the avocado and add the cilantro, minced serrano, coriander seeds, lemon juice, and salt. Whip together until desired texture is achieved.
notes & variations
Using a rolling pin, lightly crush the coriander seeds to release more lemon flavor
Chickpea may be replaced with millet or amaranth flour.
To make the pancake vegan, replace egg with 2 tablespoons of almond milk.
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