@@ikg459 that's north indian food that uses a lot of dairy, not necessarily south. Even then, there are a TON of north Indian dishes that can be made vegan!!!!
@@creslo haha the real name is milagai podi powder, it's informally called gunpowder. It's basically a powder made with roasted lentils, dried chillies and other traditional spices found in southern India, it has a spicy yet very flavorful taste. Definitely try it out if you can!
I'm glad that Indian cuisine is getting more recognition day by day and the diverse food culture of India too, PPL are getting to know India which is more than butter chicken naan and mango lassi ❤❤
Fair, and I agree with you, but you have to admit that those are all loved for a good reason. 😂 They're amazing.. and not too spicy for any foreign palettes.
But seriously naan is amazing. You can eat it as a side, you can use it as a sandwich bread, you can even turn it into pizza! Or even better... BUTTER CHICKEN pizza!!
U can add black salt in it which will give that eggy taste due to its sulphur content. India uses black salt to veg omlette to give eggy,umami taste. Black salt is even good for digestion
@@wordsandtricks coconut chutney and Ginger Chutney are the best and most people go with but It's all based upon ur taste preferences and there are lot of choices if u make it at home.
Hi brother, if pre-planning, you could ferment the rice-moong lentil blended batter for minimum 6-8 hours, it's nutritive properties increase even more. Later add the blended spinach and other ingredients to it before cooking. :)
That's true but chilla is usually made when we are hungry all of a sudden and need something quick and fulfilling (at least in my house..also I love it so it's usually I who ask for it or make it myself). If you have pre planned that then you can ferment (it can be pre planned for kids tiffins)
As someone who's from chattisgarh, India. It felt so good when some said it chilla not dosa. Both kinda looks the same but it's different thing altogether
Recently ordered these from an Indian restaurant in New Hampshire. It came with a red paste and a type of spicy stew i believe? It was so incredibly delicious and flavorful!
Yes we indians do this all the time but we soak the pulses...so full grains for 8 hours and half grains for 4 hours which makes it easy to digest and even heart patients can digest it then
@@ExpandDong420 a heart patient has dietary restrictions and is advised to take easily digestible food.. soaking lentils make them better for digestion without loosing the proteins and it reduces the uric acid production which is also related to further issues. Google it if u have more qs
In Nigerian here we grind a lot of things into pastes, we usually grind it at the market with some big grinders or we use a really good blender , the beans is usually grinded with pepper and onions into a paste.@@wotiluv
There are various names in regional languages for this recipe - "Pesaratu" in the language Telugu, "Adai" in Tamil, "Chilla" in Hindi in some parts, "Dal roti" in Hindi in other parts of India. Basically it is a mixture of Lentils and Rice soaked in water for 6-8 hours and the ground batter is made like a pancake... Eat them with 100s of different side dishes made with potatoes or tomatoes or coconut or masala or lentil power (gun powder)...
So when you add rice and this particar lentil or pappu, it transforms in a south Indian dish, pessarettu. Soak rice and lentils (3:1) ratio separately for 5 hours for ever so slight fermentation. Grind and mix add cumin powder, ginger paste and salt as minimum spice required and cook it like a pancake.
Wow . It’s an everyday breakfast for people in north states like UP , Rajasthan and Bihar. It’s also made of wheat and jaggery paste also we call it meetha papra . Where are you from ?
@@iamyourgodofworld they are probably referring to the thicker version of dosa like set dosa ( also known as utthapam ) but in any case mixing chickpea flour with water is definitely not inspired from dosa . There are crepe made all over world especially in countries like Africa and India it’s very common. Africa has injera that is a lot like dosa but cheela is different and more often than not it’s instant ( except the moong dal cheela which requires soaking )
speaking of things that make legumes easier on the system, there's a herb commonly used in mexican foods called espazote, or "wormseed," "mexican tea". if you cook it in with the legumes it will help make things less gassy.
My mom used to put all the veggies i won't eat in that chilla... and it's my family's go to recipe. It's also favourite recipe of north indian Working mums.
Cheelas are very popular breakfast items in north India. There are many varieties of cheela. We make these with besan, different lentils, wheat flour, millets, semolina etc. yummy
Thank you for giving the credit to the cultures you take inspiration from. I see so many food creators (especially vegans) who don't do this. It really warms my heart that you acknowledge ethnic cuisine. ❤
@@Vorexia how is "regional" or "cultural" any better? Its still, by your reasoning, giving an "us vs them" contrast. People use the term ethnic food quite widely. And it does not have any negative connotations that I'm aware of. You may have a point on the separation of cultures thing but then it doesn't make sense for you to say "use this term instead" when that term would come by the same problems as "ethnic"
@@Vorexia and didn't you also just use the term, "ethnic minorities" yourself? Why is it ok for you to use that term but it's not ok for me to use "ethnic food"?
This is a great lovely thing! It's essentially a dosa made with other dahls than usual (lentils) and a vegetable! Try letting it sit covered with a cloth overnight and let it ferment then add salt the next day!
I am saying this again he might have some Indian connection, not everyone can make such healthy , authentic Indian food.They flood it with butter and loads of spices which we don't do normally but in a very . balanced way.Bless your hands.😊😊
We Odias call these crepes as Chakuļi( चकुळि) and there are so many types, but my favorite one is the one with grated cocunut, saru chhena( a type of Odia chesse) and badi( traditional ground Odia fried fritters made of black gram). The base is usually rice powder.
@@ismarwinkelman5648 @miyurao Thanks guys, the word sounds really cheerful or maybe it could be the way he says it with so much enthusiasm that makes it work. Thanks nevertheless for curbing my curiosity
Try the Filipino traditional pancakes, which are made from rootcrops with grated coconut meat. We used to sell them. We call them "Sinaludsod". They can be in color yellow, white and purple depending on the rootcrop that you use. But it became unpopular with people and kids nowadays. It is now very seldom that you will find one selling "Sinaludsod". The last time I saw one was during the mid-90s. I wonder if people still remember them.
The green one is pessaratu (Telungana-amdhra) and the red one is adai (Tamilnadu). You can also add some chopped onions and curry leaves to the Adai batter
boil potatoes till extra soft. Chop onions and ginger, tomatoes. Heat oil. Add pinch of mustard and cumin seeds. Chopped chilies optional. when they pop, add onions, tomatoes and sauté. When lightly sauced add salt, turmeric and potatoes. add curry leaves. sauce well, it should be slightly mushy but chunky too. enjoy.
haha yes I'm Indian and my mum can make pancakes or "Chila" from literally all types of legumes and grains mixed with all sorts of veggies and believe me they are damn tasty and also use minimal amount of butter or oil and thus a very healthy choice.
Saw this video yesterday so I made these today for breakfast using chickpeas soaked overnight. Threw in some garlic cloves and salt before blending, then added country fried potatoes to top the pancakes before serving. So happy to find another way to eat beans/legumes and it’s so easy!
In south india we have one that includes ALL pulses and beans and rice.. i make them with 1 cup each legume and 2 cups of rice and few dried red chillis and pepper pods.. once soaked and ground add asafoetida salt and chopped curry leaves... then just use it immediately...
Brother from another mother....love from India ❤
from another mother
😂😂 my thoughts exactly... u managed to catch the indian food essence exacty right!! Well done bro..
Looks delicious #SaveSoil
@@cantbothernamingFather....🤔
Do you even know what you are saying 😂😂😂
As I always say Indian cuisine is a heavenly abode for Vegans all across the globe 😌
For vegetarians yes, not that much for vegans since Indian foods use a lot of dairy. This is a good vegan option though.
@@ikg459 not necessarily
Uhm, no
@@ikg459 that's north indian food that uses a lot of dairy, not necessarily south. Even then, there are a TON of north Indian dishes that can be made vegan!!!!
@@r-labs9357hell yeah
Green lentils + rice crepe is called pesarattu, a traditional kind of dosa in Andhra-Telangana region.
Chila north me besan ka Banta hai
Yeahhh
my parents also make it! the say pesa-ret
We say pesarattu
@@sreyaar5199ABCD :)
Bro said gunpowder. Bro learnt everything. 🤣🤣🤣
can't we all agree it's called podi?
@@mahatipriyadarsini7459you can call water ever you want
In video its told inspired from north indian breakfast haha ultimate falsely understanding.
@@mahatipriyadarsini7459 it is but spicy versions are sold under the name of "gunpowder"
@@CrptyoGenius oh ok
By the way, please understand ..." Gunpowder" is a spicy dry chutney powder used in Andhra cuisine.
Too late
Thanks, I was wondering.
@@hashtag9990😂😂😂
I was wondering why he would put green tea in there.
People hearing 'gunpowder' and freaking out🤣🤣
I’m too deep and scared to ask but.....
Can you.... eat gun powder?
@@creslo haha the real name is milagai podi powder, it's informally called gunpowder. It's basically a powder made with roasted lentils, dried chillies and other traditional spices found in southern India, it has a spicy yet very flavorful taste. Definitely try it out if you can!
@@OnceUponATechiethank you because gunpowder had my head spinninh
its spicy with roasted chickpea n spices
@@cresloyou can, won't taste good
My god it’s heart warming to see such authentic and respectful presentation of Indian cuisine.
So true bro 😢they are finally out of cows on the road 😂
Finally they know that we got so many dishes and got rid of their "CuRRy" stereotypes
@@heisenberg9595Indians are the most sensitive people on the planet. So funny.
You can be vegan if you are famous and rich like him.otherwise eat some chicken
@@ZLQ90 Why tf bring up veganism?
I'm glad that Indian cuisine is getting more recognition day by day and the diverse food culture of India too, PPL are getting to know India which is more than butter chicken naan and mango lassi ❤❤
Fair, and I agree with you, but you have to admit that those are all loved for a good reason. 😂 They're amazing.. and not too spicy for any foreign palettes.
Thats true.I recently look for laddo recipe and there is a lot healthy variationss.🎉
Same here but I love butter chicken l, naan and mango lassi, I'm Indian and those r some of my favourite foods 😂❤
Fr
But seriously naan is amazing. You can eat it as a side, you can use it as a sandwich bread, you can even turn it into pizza! Or even better... BUTTER CHICKEN pizza!!
I love that he's teaching Indian food with a German accent! Wunderbar!
Tf is he supposed to do? Turn off his accent when he makes any food other than German.
@@xcyberry bro I don't think he meant it as an insult calm down
@@xcyberrytf you get so defensive for? this was clearly not meant as an insult.
@xcyberry it wasn't an insult bro
Same bro I also heard Munna Bhai 😂
U can add black salt in it which will give that eggy taste due to its sulphur content.
India uses black salt to veg omlette to give eggy,umami taste. Black salt is even good for digestion
I'm getting some! Fantastic!! Thank you!!
Black salt is generally used in chutney and chaats. It's said to not be good when heated.
People trying to find nonveg taste in veg dishes is cringe worthy.
Well not all do
Black salt or rock salt?? Help plz
Awesome simply superb. Green lentil one is known as pessarattu in Andhra.
They call them different names in India
I came here to mention “ Pessarattu” in comments 😅
What's it traditionally eaten with?
@@wordsandtricks chilles and Onions
@@wordsandtricks coconut chutney and Ginger Chutney are the best and most people go with but It's all based upon ur taste preferences and there are lot of choices if u make it at home.
I’m so grateful that I’m being shown different channels on how to cook different cultures of food! Flavor bombs!!
These foods look like garbage unless you vegan
Hi brother, if pre-planning, you could ferment the rice-moong lentil blended batter for minimum 6-8 hours, it's nutritive properties increase even more. Later add the blended spinach and other ingredients to it before cooking. :)
Is flour needed for this recipe or is it gluten free? Thankyou
@@VinylMemoirs no flour is needed. Just Rice n green lentils.
If you are fementing it , add green Spinach puree later, as the OP said.
That's true but chilla is usually made when we are hungry all of a sudden and need something quick and fulfilling (at least in my house..also I love it so it's usually I who ask for it or make it myself). If you have pre planned that then you can ferment (it can be pre planned for kids tiffins)
Thank you for sharing the tip! ❤
South Indian recipes like pesaratu and adai are exactly this!!! ❤
In northern India this dish came from chhattisgarh.
Exactly what I was thinking. Adai, pesarattu, dosai...
Yes but he didn't ferment. Otherwise the same.
Inferiority complex south indians came everytime 😂😂
of course it would be ❤
As someone who's from chattisgarh, India. It felt so good when some said it chilla not dosa. Both kinda looks the same but it's different thing altogether
wow didn't know people from north do it too.good to know .we do it in south too we call it pesarattu here.
Yeah chilla I'm from chattisgarh 😂 and chilla with pataal chutney Tomato 🍅😂😂❤❤
Googled it, it seems that chillas aren’t fermented, while dosas are.
@@spacemonkeys4987 yeah we have to ferment them overnight
Chilka in jharkhand tho , goes great with mutton jhor .
Recently ordered these from an Indian restaurant in New Hampshire. It came with a red paste and a type of spicy stew i believe? It was so incredibly delicious and flavorful!
That would be Dosa(pancake), sambhar(stew) & chutney (paste)
Yes we indians do this all the time but we soak the pulses...so full grains for 8 hours and half grains for 4 hours which makes it easy to digest and even heart patients can digest it then
That doesn't make sense to me, what does being a heart patient have to do with digestion? Unless you're referring to heartburn or something
@@ExpandDong420 a heart patient has dietary restrictions and is advised to take easily digestible food.. soaking lentils make them better for digestion without loosing the proteins and it reduces the uric acid production which is also related to further issues. Google it if u have more qs
Less energy for digestion will always provide more energy for other areas
Can you use canned beans? Does the rice need to be cooked?
@@x-mess no, I don't think beans would work and rice shouldn't be cooked
I'm blown away by how accurate these dishes are and his pronunciations are!!!! Lots of love from an Indian ❤
We do something like this in Nigeria, but it's called Àkàrà, it's made of beans and we usually make them as tiny cakes.
We had them every morning when I visited Nigeria years ago; delicious!!!
In Ghana too. We call them Koosé
How do they grind the beans do they have grinder of some sort that turns the beans into a powder?
We use mixer or electric grinder@@wotiluv
In Nigerian here we grind a lot of things into pastes, we usually grind it at the market with some big grinders or we use a really good blender , the beans is usually grinded with pepper and onions into a paste.@@wotiluv
I absolutely love the delight and enthusiasm in this guy's videos.
There are various names in regional languages for this recipe - "Pesaratu" in the language Telugu, "Adai" in Tamil, "Chilla" in Hindi in some parts, "Dal roti" in Hindi in other parts of India. Basically it is a mixture of Lentils and Rice soaked in water for 6-8 hours and the ground batter is made like a pancake... Eat them with 100s of different side dishes made with potatoes or tomatoes or coconut or masala or lentil power (gun powder)...
And in Marathi it is called Dhirade धिरडे
um, Adai is like „Oh sheet“ in tamil.
In Kannada, we call it "ade dose"
@@daSrilankanCatNo, What are you saying? 😂
Yeah I'm from tamilnadu, we call the green dosai as " Paasi payiru Adai" "பாசி பயிறு அடை" 💚
One of the best food creators out there ! Love from India 🇮🇳 ♥️
So when you add rice and this particar lentil or pappu, it transforms in a south Indian dish, pessarettu. Soak rice and lentils (3:1) ratio separately for 5 hours for ever so slight fermentation. Grind and mix add cumin powder, ginger paste and salt as minimum spice required and cook it like a pancake.
Thank you❤
So the rice and beans aren't cooked first?
South India is India right?!?
We have moong dal chila in North as well
@@highpointcreditadvisors5869i tried without cooking and it tasted undercooked even after long frying
All your recipes are so cool and open our world to other cultures. I can't wait for you to publish a book
Man .. being Indian even i was not aware about this,
Your taking this to next level bro...❤👍
Staple food in south India ! These are different varieties of dosa.
Wow . It’s an everyday breakfast for people in north states like UP , Rajasthan and Bihar. It’s also made of wheat and jaggery paste also we call it meetha papra
. Where are you from ?
I live in GJ but my parents are from UP, my mother used to make this for my school lunch box
@@Liyulishu no it's different, dosha is crunchy and thin. Dosha tastes better than this.
@@iamyourgodofworld they are probably referring to the thicker version of dosa like set dosa ( also known as utthapam ) but in any case mixing chickpea flour with water is definitely not inspired from dosa . There are crepe made all over world especially in countries like Africa and India it’s very common. Africa has injera that is a lot like dosa but cheela is different and more often than not it’s instant ( except the moong dal cheela which requires soaking )
speaking of things that make legumes easier on the system, there's a herb commonly used in mexican foods called espazote, or "wormseed," "mexican tea". if you cook it in with the legumes it will help make things less gassy.
Interesting
Chilla is mostly made using mung beans which is already easily digestible.
You have soak them before grinding which will reduce gas. Also you can ferment the batter overnight and make the wraps it's best probiotic food
Mung beans cam be disgested easily but for dealing w8th gassiness due to other legumes, we use asafoetida while cooking them in any form.
Ginger and cumin reduces gas
My mom used to put all the veggies i won't eat in that chilla... and it's my family's go to recipe. It's also favourite recipe of north indian Working mums.
I first time found, a Well understood & intelligent person from foreign country, I appreciate your effort for subtitles & information. ❤😊
This is south Indian dosa. we use different types of grain, seed also for dosa batter. In karnataka this is called heasarukalu dosa.
It is common across India with a little variation every 10 km. Say Indian. Period.
@@Krishnazflute no South Indian
I was expecting somebody from South Will blatantly claim it. 😂
Truth these guys are so extreme. @@In_Peace_
@@Krishnazflute it is South Indian.
Pushpek and the kurta guy needs to see this 😌
Cheelas are very popular breakfast items in north India. There are many varieties of cheela. We make these with besan, different lentils, wheat flour, millets, semolina etc. yummy
As an Indian, I have to say you did REALLY good! 👍
Awesome recipes! Really appreciate the research and presentation!
Thank you for giving the credit to the cultures you take inspiration from. I see so many food creators (especially vegans) who don't do this. It really warms my heart that you acknowledge ethnic cuisine. ❤
@@Vorexia how is "regional" or "cultural" any better? Its still, by your reasoning, giving an "us vs them" contrast. People use the term ethnic food quite widely. And it does not have any negative connotations that I'm aware of. You may have a point on the separation of cultures thing but then it doesn't make sense for you to say "use this term instead" when that term would come by the same problems as "ethnic"
@@Vorexia and didn't you also just use the term, "ethnic minorities" yourself? Why is it ok for you to use that term but it's not ok for me to use "ethnic food"?
He didn't give proper credit he said north indian, but this dish is clearly south indian.
"especially vegans" yeah, sounds totally believable
It is called pessarattu in Andhra Pradesh
In India
Ayy meeru telugu ah?
Yes but I am not from Andhra or Telangana@@Dancerboi123
@@RupaliMv Oh ok
Thank you for acknowledging Indian knowledge rather than plagiarising like many others.
This is a great lovely thing! It's essentially a dosa made with other dahls than usual (lentils) and a vegetable! Try letting it sit covered with a cloth overnight and let it ferment then add salt the next day!
Fermentation is good, keeping it overnight covered. Good for gut .
So true. I often let mine soak over three days, changing the water daily. It makes such a difference.
Seeing you trying classic Indian foods is so satisfying! ❤
Lovin' the colorful pancakes, thank you for sharing Baking Hermann, definitely trying this here in Mexico. : )
Chillas are❤...Love from India 🇮🇳
Great❤ . The green one is known as 'Pesarat dosai' in Tamil Nadu , India. Good to see your version in the video. Here we don't add spinach.
Hi, attu itself mean dosa, pesara is green gram( pachai payaru) n hence is Pesarattu.
@@swethanidumukkula9848How do you know Tamizh?
Pesarattu is a Telugu word.@@varun2250
@@swethanidumukkula9848 Yeah. It's a Telugu word
@@varun2250it's a Telugu word
I am saying this again he might have some Indian connection, not everyone can make such healthy , authentic Indian food.They flood it with butter and loads of spices which we don't do normally but in a very . balanced way.Bless your hands.😊😊
Nah, he just loves the algorithm. Look who are the majority of the comments on this video... Indians.
It's no more chilla, it's almost a dosa. Whatever both are Indian dishes and extremely tasty.Love from India
I was searching for a Dosa comment to represent South India 😭
@@sakthi_priya_ganesh although I am from Bengal didi
As an indian i can appreciate the remark at the end , which i now use after each dish i make: WUNDERBAAAAAR!
We Odias call these crepes as Chakuļi( चकुळि) and there are so many types, but my favorite one is the one with grated cocunut, saru chhena( a type of Odia chesse) and badi( traditional ground Odia fried fritters made of black gram). The base is usually rice powder.
In telugu the same combo is called persarattu , In Tamil we called them Adai. We can also add Chillies n onions finely chopped
Yes ofcourse 👍🏼
Adai is different bro. We use yellow lentils not green lentils for Adai. I have ate both and both taste different. I prefer Adai than pesarattu.
In Nepal, it is called गिलो रोटी (gilo roti) which means wet roti
In India West Bengal, we call it গোলা রুটি (gola ruti/ parota)
I learnt this from you - A south Indian.💯💯💯
I almost scrolled before the “WUNDERBAR” 😢
what does it mean?
@@doofus8it is a German word which means "wonderful" or "marvelous".
@@doofus8 Fantastic, wonderful
@@ismarwinkelman5648 @miyurao Thanks guys, the word sounds really cheerful or maybe it could be the way he says it with so much enthusiasm that makes it work. Thanks nevertheless for curbing my curiosity
Ja, WUNDERBAR ☺@@ismarwinkelman5648
Good, you guys are enjoying Indian cooking!
Mmmm...chickpeas and turmeric....great idea...I can get behind that !!! Instead of flour...endless possibilities !!! I love wraps !😊❤🖤❤🖤👏🏾👏🏾👏🏾💯💯💯
Thanks for spreading Indian cuisine❤ bro
Thank you for sharing these amazing recipes.
Pesarattu is an emotion ❤
You are incredible brother. Absolutely incredible. You teach Indian cooking better than anyone else!
U must be typical coolie. Meaning whenever a white person does something, he is the best.
So I gave the lentil pancakes a go and OMG it turned out exactly like the video said and it was delicious and surprisingly filling. Thanks, Hermann!
Try the Filipino traditional pancakes, which are made from rootcrops with grated coconut meat.
We used to sell them. We call them "Sinaludsod". They can be in color yellow, white and purple depending on the rootcrop that you use.
But it became unpopular with people and kids nowadays. It is now very seldom that you will find one selling "Sinaludsod". The last time I saw one was during the mid-90s.
I wonder if people still remember them.
The way he said dip in chutney steal my ❤️
Love from India 🇮🇳
He called these ✨pAnCAkeS✨ 😭😭
Ada Thosa
Love you, man! ❤❤❤
He's slowly turning indian
The green one is pessaratu (Telungana-amdhra) and the red one is adai (Tamilnadu). You can also add some chopped onions and curry leaves to the Adai batter
Didn't realise it was adai for a second....
Bro you just changed my life. Glad to be here and eat the rainbow with all of our ancestors . blessings to everyone✨
Never made any of the stuff you film, but it's fun to watch. I like cooking, and occasionally baking, so the channel is always a good time.
QUESTION: Do you have a recipe for the potatoes that you filled the wrap with? Your wraps look delicious! 😊
boil potatoes till extra soft. Chop onions and ginger, tomatoes. Heat oil. Add pinch of mustard and cumin seeds. Chopped chilies optional. when they pop, add onions, tomatoes and sauté. When lightly sauced add salt, turmeric and potatoes. add curry leaves. sauce well, it should be slightly mushy but chunky too. enjoy.
@@nmo3148shouldn’t curry leaves be added along with mustard and cumin not later
@@AchiragChiragg yeah u are right
China discovered Gun powder. Indians added them to snacks 😂😂
😂😂
South Indian bro
South Indian is still Indian. @@pkbrothers4534
Wish you add recipe in description of videos.
Never have I ever seen a man so joyous over a cheela.
Ok I'm an indian and I'm gonna try it 😅😅😅
Add finely chopped onion , chilly , coriander too in it especially in the chickpea one
try pesara attu.. its same like dosa
You n your cooking both are wunderbar ❤
❤😊
Hllo Neha
@@raghulakhawat3620 hye
In Odisha, we call it Chakuli pitha .. 😘
Not me, thinking that this was Dosa😂😂❤❤ or else the Kurta guy would have come and reacted to it😂😂❤❤
Indians really know their spices.
Finally someone giving credit to Indians & not messing up with the authentic food
I repeat it's called Chakuli in Odisha.... Thanks 😁👍
haha yes I'm Indian and my mum can make pancakes or "Chila" from literally all types of legumes and grains mixed with all sorts of veggies and believe me they are damn tasty and also use minimal amount of butter or oil and thus a very healthy choice.
Please share the recipe for the pancakes!
Okay perfect I was looking for something like this thank you 🙏
Wait till he discovers Indian pickles. Bro's gonna be transported to another world.
That’s too funny that he’s trying to troll us Desis 😂
I gotta try this, North Indians amazes me with their dishes
This should be required knowledge in every school
Gunpowder?
It's a south Indian spice mix. Very hot! Hence the name gunpowder
@@JenniferPinto thank you, I was so confused. 🤣
@@marysmith7765 😂
Its a recipe for spicy indian paste
@@marysmith7765yup the British names it 😂
...this has blown my mind, why didn't I know this
That pronounciation of Besan Chilla was amazing!
How he cooks so well and still so fit... is beyond me
BROS A FLIPPIN INDIAN NOW!!!
Besan chila is having everything but Besan😂😂😂
"Gun powder"💀☠️
Instructions were unclear, now I am left without a lower jaw :(
finally someone exploring more native indian dishes!!❤ love from india
Saw this video yesterday so I made these today for breakfast using chickpeas soaked overnight. Threw in some garlic cloves and salt before blending, then added country fried potatoes to top the pancakes before serving. So happy to find another way to eat beans/legumes and it’s so easy!
In south india we have one that includes ALL pulses and beans and rice.. i make them with 1 cup each legume and 2 cups of rice and few dried red chillis and pepper pods.. once soaked and ground add asafoetida salt and chopped curry leaves... then just use it immediately...
This looks so good!!! I need to start making these for breakfast!!
Thank you India for giving us a national cuisine, love from the UK.
Western people can make everything look so aesthetic 😂
Bharat (India) is not only heaven for Vegetarians but also Vegans.
❤❤❤❤
Bro's a discoverer. All over again
Thats literally the best pronounciation of besan ka chila ive heard till now
You can even make sweet CHEELA also , that's the one I love