Besan Cheela
A classic North Indian breakfast, these savory gram flour pancakes are light, fluffy, and packed with protein. Mixed with fresh onions, tomatoes, and cilantro, they make for a quick, healthy, and satisfying meal.
For 4 servings
Prepare the cheela batter.
In a large mixing bowl, combine the besan (gram flour), ajwain, turmeric powder, red chili powder, and salt. Whisk everything together.
Create a smooth batter.
Gradually add water while whisking continuously to create a smooth, lump-free batter. The consistency should be like a thin pancake batter, easily pourable but not watery.
TIPPour water in slowly to avoid lumps. If the batter gets too thin, add a tablespoon of besan to thicken it.Add vegetables and herbs.
Stir in the finely chopped onion, tomato, green chili, and coriander leaves. Mix well until everything is evenly distributed in the batter.
Rest the batter.
Cover the bowl and let the batter rest for 15 minutes. This helps the flavors to meld and the besan to hydrate properly.
TIPResting the batter results in softer and more flavorful cheelas.Cook the cheelas.
- Heat a non-stick tawa or skillet over medium heat.
- Grease the pan with about 1/2 teaspoon of oil.
- Once hot, pour a ladleful of batter (about 1/4 cup) onto the center and quickly spread it in a circular motion to form a thin pancake.
- Drizzle a few drops of oil around the edges.
- Cook for 2-3 minutes on one side, or until the edges start to lift and the bottom is golden brown.
- Flip carefully and cook the other side for another 1-2 minutes until golden spots appear.
TIPKeep the heat on medium. If it's too high, the cheela will brown too quickly without cooking through.Repeat and serve.
Remove the cooked cheela from the pan. Repeat the process with the remaining batter, greasing the pan lightly for each cheela. Serve hot with your favorite chutney or raita.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a crispier cheela, spread the batter as thinly as possible.
- 2Using a non-stick pan is highly recommended to minimize the amount of oil needed.
- 3Ensure your pan is well-heated before pouring the batter to prevent it from sticking.
- 4You can add other finely chopped vegetables like bell peppers, spinach, or grated carrots to the batter for extra nutrition.
- 5The batter can be prepared in advance and stored in an airtight container in the refrigerator for up to 24 hours.
Adapt it for your goals.
Jain
To make a Jain version, simply omit the onion from the recipe.
high proteinHigh protein
For an extra protein boost, add 1/2 cup of crumbled paneer (Indian cottage cheese) or firm tofu to the batter.
kid friendlyKid friendly
Skip the green chili and red chili powder. You can add grated carrots, zucchini, or a little cheese to make it more appealing for kids.
quickQuick
If you're short on time, you can skip the 15-minute resting period, though resting does improve the texture.
Why this is on our healthy list.
Rich in Protein
Gram flour is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good for Digestion
The high fiber content in besan aids in digestion and helps maintain a healthy gut. The addition of ajwain (carom seeds) also helps prevent indigestion.
Naturally Gluten-Free
Besan Cheela is a great option for those with gluten intolerance or celiac disease as gram flour is naturally gluten-free.
Supports Heart Health
Besan contains soluble fiber, which can help lower cholesterol levels. It's also low in saturated fat, making it a heart-healthy choice.
Frequently asked questions
Yes, Besan Cheela is very healthy. It's made from gram flour, which is rich in protein and fiber, and is naturally gluten-free. It has a low glycemic index, making it a great option for a nutritious breakfast.