Bread Besan Toast Made with chickpea flour batter, Spicy Bread Besan Toast

How to make bread Besan toast recipe. Made with chickpea flour batter. We call this as eggless savory french toast. Serve as a snack or breakfast.

Bread besan toast is an extremely easy and quick breakfast recipe that can be put together in 15-20 minutes. Perfect for busy mornings or for a lazy Sunday breakfast. I send this for school snack box too. This recipe is simple where Bread is dipped in chickpea batter and toasted on a griddle. We call this as eggless savory french toast. Serve as a snack or breakfast. Here is how to do it.

Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add 3/4 cup of water and make a batter. Set aside.

Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.

Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted.

Toasting on low flame is essential so it browns evenly. The chickpea batter might burn if cooked on a very high flame. So take time to toast the bread.

Serve hot with green chutney.

Bread Besan Toast

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★★★★★

5 from 2 reviews

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 2 people 1x

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Description

Bread Besan toast. This recipe is simple where Bread is dipped in chickpea batter and toasted on a griddle.

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Ingredients

• 1 cup Besan (chickpea flour)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• a big pinch of hing – asafoetida (optional)
• 3/4 cup water
• 1 onion, finely chopped
• 6–8 sprigs coriander leaves (cilantro), finely chopped
• 2 green chillies, finely chopped
• 5 cloves garlic, minced
• 5–6 slices bread

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Instructions

1. Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add 3/4 cup of water and make a batter. Set aside.
2. Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.
3. Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted. Serve hot.

• Category: Breakfast
• Cuisine: Indian