Ingredients
- 1 cup besan ((gram flour))
- ½ teaspoon ajwain ((carom seeds))
- ⅓ to ½ teaspoon salt ( (or as needed))
- ⅛ teaspoon turmeric
- 3 tablespoons onions ((1 small onion chopped finely))
- 3 tbsps tomatoes ((1 small tomato chopped finely))
- 1 green chili (chopped finely)
- 1 teaspoon grated ginger
- 1 handful coriander leaves (chopped finely)
- ⅔ to 1 cup water
- 2 teaspoons oil (or ghee as needed)
Directions
- 1Add besan, ajwain, turmeric and salt to a mixing bowl. Mix everything well.
- 2Add ginger, tomatoes, onions, coriander leaves and chilies.
- 3Pour enough water and make a batter of thick but pourable consistency. If needed add more water as needed.
- 4Heat a pan and grease it lightly with few drops of oil.
- 5Allow it to turn hot and reduce the flame to medium.
- 6Mix the batter well from the bottom. Take a ladle of batter and pour it in the center. Quickly spread it to a round cheela.
- 7Drizzle some oil around the edges and the center.
- 8Allow to cook until the edges leave the pan. Flip it to the other side.
- 9Press down the edges with a spatula. Fry until it is cooked completely and gets golden spots.
- 10Remove to a serving plate. To make the next one ensure the pan is hot enough and not very hot otherwise they will brown too quickly.
- 11Serve besan cheela with some tea or chutney.
Estimated Time
Preparation: 6 minutes
Cooking: 14 minutes
Original Recipe Source:
https://www.indianhealthyrecipes.com/cheela-recipe/