Besan Cheela (Savory Gram Flour Pancakes)
Wholesome, spiced chickpea flour pancakes for a flavorful start.
⏱️ 35 min🍽️ Serves 1
🔥 210 kcal💪 12g protein🍚 28g carbs🥑 6g fat🌾 7g fibreper serving
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servings
Ingredients
- 🥣1 cup besan (chickpea flour)
- 🍚¼ cup semolina (sooji), fine
- 🧅1 small onion, finely chopped
- 🫑½ cup bell pepper, finely chopped (any color)
- 🌿¼ cup fresh cilantro, chopped
- 🧄1 tsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🌿½ tsp carom seeds (ajwain)
- 💨¼ tsp asafoetida (hing)
- 💧1 cup water (approx)
- 🧈1 tbsp oil or ghee, for cooking
- 🧂 salt, to taste
Pro tips
- Adjust the amount of water to achieve the perfect batter consistency; it should be pourable but not watery.
- For extra flavor, add finely grated carrots or zucchini to the batter.
- Ensure your tawa is hot enough before pouring the batter to prevent sticking and achieve a crispy cheela.
Method
- 1In a large bowl, combine besan, semolina, chopped onion, bell pepper, cilantro, ginger-garlic paste, turmeric powder, red chili powder, carom seeds, asafoetida, and salt.
- 2Gradually add water, whisking continuously to form a smooth batter without lumps. The consistency should be like a pancake batter, not too thick or too thin. Let it rest for 10-15 minutes.
- 3Heat a non-stick tawa or flat griddle over medium heat. Lightly grease it with a few drops of oil or ghee.
- 4Pour a ladleful of batter onto the hot tawa and spread it evenly in a circular motion to form a thin pancake.
- 5Drizzle a little oil or ghee around the edges and on top of the cheela. Cook for 2-3 minutes until the bottom turns golden brown and the edges start to crisp.
- 6Flip the cheela and cook on the other side for another 1-2 minutes until golden and cooked through.
- 7Repeat with the remaining batter, greasing the tawa as needed for each cheela.
- 8Serve hot with green chutney, pickle, or yogurt.