Besan Cheela Recipe | Besan Cheela, a delicious Indian pancake, is a tasty breakfast or snack option that is both nutritious and easy to make.
Made with gram flour (besan), this dish is rich in protein and is perfect for a quick meal. With a mix of spices and veggies, it offers a satisfying texture and flavor.
It is not only delicious but also a great gluten-free option for those who avoid wheat flour.
Besan Cheela Recipe Ingredients
- 1 cup gram flour
- 1 small tomato, finely chopped
- 1 small onion, finely chopped
- 1-2 green chillies, finely chopped
- 1/4 cup spinach or any other leafy vegetable (optional), chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon celery (ajwain)
- Salt to taste
- Water (as required to prepare the batter)
- 1-2 tablespoons oil or ghee (for cooking)
Also Read: Pav Bhaji Recipe: Quick Delicious Street Style Flavor at Home
Besan Cheela Recipe (Step-by-Step Guide)
- Prepare the batter: In a large mixing bowl, add 1 cup gram flour, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/4 teaspoon celery (ajwain), 1/2 teaspoon cumin seeds and salt to taste. Mix these dry ingredients well. Add water slowly, little by little, stirring continuously to avoid lumps. Aim to make a smooth batter that has a consistency similar to pancake batter – not too runny but pourable.
- Add the vegetables: In the prepared batter, add finely chopped vegetables to enhance the flavor and texture. This can include 1 small onion, 1 small tomato, 1-2 chopped green chilies, and 1/4 cup chopped spinach or any green vegetables of your choice. Mix the vegetables together until they are well incorporated in the batter.
- Heat the pan: Heat a non-stick pan or tawa on medium heat. Once the pan is hot, sprinkle 1-2 teaspoons of oil or ghee on the surface. Allow the oil to heat slightly.
- Cook the cheela: Now, pour a ladle of batter on the tawa and gently spread it in a round shape with the back of the spoon. The batter should be spread evenly, but not too thin. Cook on medium heat for 2-3 minutes until the edges start to rise and the bottom becomes golden brown. If needed, press gently with a spatula to even cook.
- Flip and cook the other side: When the first side is golden and crisp, carefully flip the cheela. Cook the other side for 2-3 minutes till it is golden brown and cooked through. To avoid burning, adjust the flame as needed.
- Serve hot: Once cooked, remove the cheela from the pan and place on a plate. Serve immediately while it is hot and crispy. It goes great with mint chutney, yogurt, or tangy tamarind chutney.
