A gram-flour pancake loaded with grated vegetables — quick, savoury, and naturally vegetarian.
A North Indian everyday breakfast, similar in spirit to moong dal chilla but made with chickpea flour.
These are general educational recipe ideas, not individualized medical or nutrition advice. They don't diagnose, treat, or prevent any condition, and they aren't a substitute for guidance from a qualified dietitian, nutritionist, or doctor — especially for children, during pregnancy, or if you're managing a condition like diabetes or kidney disease. No calorie, macro, or nutrient figures are calculated for these recipes.
10 min
Prep
15 min
Cook
2
Servings
easy
Difficulty
vegetarianvegangluten free
Ingredients
Besan (gram flour)1 cup
Grated carrot, onion, and capsicum1 cup total
Turmeric powder1/4 tsp
Ajwain (carom seeds)1/2 tsp
Wateras needed
Oilfor cooking
Saltto taste
Preparation
1Whisk the besan with water until you get a smooth, lump-free, pourable batter.
2Stir in the grated vegetables, turmeric, ajwain, and salt.
3Heat a pan, pour a ladle of batter and spread thinly.
4Cook with a little oil until golden on both sides.
5Serve with chutney or plain yoghurt.
Why This Works in a Balanced Diet
A plant-protein source (chickpea flour) with added vegetables for fibre and micronutrient variety.
Besan is a useful source of plant protein and fibre compared to a plain refined-flour pancake.
Practical Substitutions
Add a spoon of grated paneer on top before folding for extra protein.
Use a mix of vegetables based on what's in the fridge.