Besan cheela is a kid friendly instant breakfast or evening tea time snack recipe. This is made out of Bengal gram flour (commonly known as besan) or chick pea flour. It is a high protein dish in which you can add in chopped vegetables of your choice.
Today I have made a plain besan cheela with just chopped onions, tomatoes and the necessary spices for breakfast. You can make the batter and wait for 10 minutes before making the cheela. There is a difference in the texture when you let the batter sit for 5-10 minutes as compared to immediate use.
Ingredients:
1 cup besan flour or chick pea flour
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1 tsp fennel seeds
1/2 tsp red chilli powder
a pinch of turmeric powder
1/2 tsp ginger garlic paste (optional)
salt to taste
1 tsp chopped coriander leaves
2 tbsp oil
1/2 cup of water.
Steps:
1. In a bowl, add besan flour/chick pea flour. To that add all the ingredients except water and oil.
2. Using a fork or spoon, mix the ingredients well without adding water. This makes sure ginger garlic paste and salt blends well.
3. Add water little by little and mix the batter using a fork. The batter needs to be slightly thin but not too thick.
4. Heat a griddle or a pan. Add a tsp of oil and pour a ladle full of batter over the griddle/pan.
5. Keep the flame on medium and let it cook until the top layer gets cooked, by this i mean the watery batter changes its colour and doesn't be sticky. If you see in this picture, the batter still is not cooked. Let it cook for few more minutes.
6. Once the top part of the cheela is cooked, sprinkle some oil to the sides of the cheela and flip over. Let it cook for a minute or so.
7. Repeat the process for remaining batter and serve the besan cheela with a choice of chutney or a simple pickle and curd.
8. I had the tasty and healthy besan cheela with a cut mango pickle.
Today I have made a plain besan cheela with just chopped onions, tomatoes and the necessary spices for breakfast. You can make the batter and wait for 10 minutes before making the cheela. There is a difference in the texture when you let the batter sit for 5-10 minutes as compared to immediate use.
Ingredients:
1 cup besan flour or chick pea flour
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1 tsp fennel seeds
1/2 tsp red chilli powder
a pinch of turmeric powder
1/2 tsp ginger garlic paste (optional)
salt to taste
1 tsp chopped coriander leaves
2 tbsp oil
1/2 cup of water.
Steps:
1. In a bowl, add besan flour/chick pea flour. To that add all the ingredients except water and oil.
2. Using a fork or spoon, mix the ingredients well without adding water. This makes sure ginger garlic paste and salt blends well.
3. Add water little by little and mix the batter using a fork. The batter needs to be slightly thin but not too thick.
4. Heat a griddle or a pan. Add a tsp of oil and pour a ladle full of batter over the griddle/pan.
5. Keep the flame on medium and let it cook until the top layer gets cooked, by this i mean the watery batter changes its colour and doesn't be sticky. If you see in this picture, the batter still is not cooked. Let it cook for few more minutes.
6. Once the top part of the cheela is cooked, sprinkle some oil to the sides of the cheela and flip over. Let it cook for a minute or so.
7. Repeat the process for remaining batter and serve the besan cheela with a choice of chutney or a simple pickle and curd.
8. I had the tasty and healthy besan cheela with a cut mango pickle.
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