How to make besan cheela

• Produce

  • 1/4 cup Coriander
  • 1 Onion, small

• Baking & Spices

  • 1/4 tsp Red chili powder
  • 1 Salt - as per taste
  • 2 pinches Turmeric
  • 1 cup Besan / gram flour

• Oils & Vinegars

  • 1 Oil - as required

• Liquids

  • 1/2 cup Water

• Other

  • ½ teaspoon carom seeds ((ajwain OR cumin seeds (jeera
  • ½ inch ginger (finely chopped OR ½ teaspoon finely chopped ginger
  • 1 Small green chili. (finely chopped or ½ to ⅔ teaspoon finely chopped green chilies
  • 1 Small tomato (finely chopped or ¼ cup finely chopped tomatoes

Found on vegrecipesofindia.com

Description

Directions

• take 1 cup besan in a mixing bowl.
• add all the ingredients except water and oil.
• now first add 1/2 cup water.
• with a wired whisk begin to mix everything. if the batter looks thick, then add 1 to 3 tbsp more water. i overall added 2/3 cup water. depending on the quality and texture of besan, addition of water will be more or less.
• mix to a smooth flowing consistency in the batter. break lumps if any while mixing batter.
• heat a tawa or a flat pan on a low flame. you can use an iron tawa or a non stick pan. if using iron griddle or tawa, then spread a bit of oil on the tawa.
• let the pan become medium hot. then take a ladle full of the batter and pour on the pan
• gently with the back of the ladle, begin to spread the batter.
• spread lightly and gently so that the cheela does not break.
• on a low flame cook the cheela till the top begins to look cooked.
• then drizzle 1/2 to 1 tsp oil on the cheela at the edges and all around.
• continue to cook till the base gets light golden.
• flip and now cook the other side.
• cook this side till you see golden spots on the chilla.
• fold and serve hot or warm. besan chillas are best had hot. but if you are not able to serve them hot, then place them in a casserole. they remain warm and can be served later.
• serve besan cheelas plain or with any chutney of your choice.

Nutrition