Introduction
Besan Cheela is a delicious and nutritious Indian pancake made with gram flour (besan) and spices. It’s a quick, protein-rich dish perfect for breakfast, a light meal, or a healthy snack. This savory pancake is easy to make and highly customizable with various vegetables and herbs.
Why You’ll Love This:
- Quick & Easy: Ready in under 20 minutes.
- Gluten Free & Protein Packed: Made with chickpea flour for a nutritious boost.
- Customizable: Add your favorite vegetables and spices.
- Perfect for Any Time: Enjoy it for breakfast, snacks, or a light meal.
Equipment Needed:
- Mixing bowl
- Whisk or spoon
- Non stick pan or tawa
- Spatula
- Chopping board & knife
Ingredients:
- 1 cup besan (gram flour)
- 1/2 cup water (adjust as needed)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon carom seeds (ajwain)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ginger (grated)
- 1 green chili (finely chopped)
- 1/2 cup onion (finely chopped)
- 1/2 cup tomato (finely chopped)
- 1/4 cup coriander leaves (chopped)
- 1/4 cup grated carrot (optional)
- 1 tablespoon yogurt (optional, for softness)
- 1 teaspoon oil or ghee per cheela
Nutritional Information (Per Serving):
- Calories: 150-180 kcal
- Protein: 6-8 grams
- Carbohydrates: 20-22 grams
- Fat: 4-6 grams
- Fiber: 3-4 grams
Step by Step Instructions:
Time:
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Prepare the Batter: In a mixing bowl, add besan, turmeric, red chili powder, cumin seeds, carom seeds, salt, grated ginger, green chili, onion, tomato, coriander leaves, and grated carrot. Gradually add water while whisking to form a smooth, lump free batter. Let it rest for 5 minutes.
- Heat the Pan: Place a non stick pan or tawa on medium heat and lightly grease it with oil or ghee.
- Cook the Cheela: Pour a ladleful of batter onto the pan and spread it gently into a round shape. Cook for 2-3 minutes until the edges lift slightly.
- Flip & Cook: Drizzle a little oil around the edges, flip the cheela, and cook the other side for another 2 minutes until golden brown.
- Serve Hot: Transfer to a plate and serve with green chutney, yogurt, or ketchup.
Tips for the Best Besan Cheela:
- Sift the besan before mixing to avoid lumps.
- Adjust water gradually to get the right consistency—not too thick or too thin.
- Use a well heated pan to prevent sticking.
- Add grated paneer or tofu for extra protein.
- Store leftover batter in the fridge for up to a day.
Serving Suggestions:
Pair besan cheela with mint chutney, tamarind chutney, or curd. It also tastes great with a cup of masala chai or fresh juice.
Frequently Asked Questions (FAQs)
Q 1. Can I make besan cheela ahead of time?
A. Yes, you can refrigerate the batter and cook fresh cheelas when needed.
Q 2. How do I make it crispier?
A. Cook on medium heat with a little extra oil until golden brown.
Q 3. Can I make it without onions and garlic?
A. Yes, you can skip them for a Jain friendly version.
Conclusion:
Besan Cheela is a wholesome, easy to make dish that’s flavorful and nutritious. Whether you’re looking for a quick breakfast, a light lunch, or a healthy snack, this protein packed Indian pancake is a great choice. Try it today and enjoy its deliciousness!