Cheela is a popular Indian savory pancake made from gram flour (besan) and spices. It's a quick and easy breakfast or snack option. A step-by-step guide on how to make cheela:
Ingredients:
- 1 cup gram flour (besan)
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup grated carrots (optional)
- 1/4 cup chopped spinach or coriander leaves (optional)
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- Water (approximately 3/4 to 1 cup, as needed)
- Cooking oil or ghee for frying
Instructions:
1. Prepare the Batter:
- In a mixing bowl, combine gram flour (besan), finely chopped onions, tomatoes, grated carrots (if using), chopped spinach or coriander leaves (if using), finely chopped green chilies, cumin seeds, turmeric powder, red chili powder, and salt.
- Gradually add water, about 3/4 to 1 cup, while continuously stirring the mixture to avoid lumps. The batter should be smooth and have a pouring consistency, similar to pancake batter.
- Let the batter rest for about 10-15 minutes. This allows the gram flour to absorb the flavors.
2. Combine Ingredients:
- In a mixing bowl, combine gram flour (besan), finely chopped onions, tomatoes, grated carrots (if using), chopped spinach or coriander leaves (if using), finely chopped green chilies, cumin seeds, turmeric powder, red chili powder, and salt.
3. Mix Well:
- Gradually add water, about 3/4 to 1 cup, while continuously stirring the mixture to avoid lumps. The batter should be smooth and have a pouring consistency, similar to pancake batter.
4. Rest the Batter:
- Let the batter rest for about 10-15 minutes. This allows the gram flour to absorb the flavors.
5. Cook Cheela:
- Heat a skillet or frying pan over medium heat.
- Grease the skillet lightly with a little cooking oil or ghee.
- Once the skillet is hot, pour a ladleful of the prepared cheela batter onto the center of the hot skillet.
- Quickly spread the batter in a circular motion using the back of the ladle to form a thin pancake. You can make the cheela as thin or thick as you prefer.
- Cook the cheela on medium heat until the edges start to lift and it becomes firm.
6. Heat a Skillet:
- Place a non-stick skillet or frying pan over medium heat. You can also use a traditional iron skillet or tava.
7. Grease the Skillet:
- Once the skillet is hot, grease it lightly with a little cooking oil or ghee.
8. Pour Batter:
- Pour a ladleful of the prepared cheela batter onto the center of the hot skillet.
9. Spread:
- Quickly spread the batter in a circular motion using the back of the ladle to form a thin pancake. You can make the cheela as thin or thick as you prefer.
10. Cook:
- Cook the cheela on medium heat until the edges start to lift and it becomes firm.
11. Add Oil or Ghee:
- Drizzle a few drops of cooking oil or ghee over the top of the cheela and around the edges.
12. Flip:
- Carefully flip the cheela using a spatula and cook the other side until it's golden brown.
13. Serve:
- Once both sides are cooked and crisp, remove the cheela from the skillet and place it on a serving plate.
14. Repeat:
- Repeat the process with the remaining batter, adding a little oil or ghee to the skillet before making each cheela.
15. Serve Hot:
- Serve the hot cheela with your favorite chutney, yogurt, or sauce.
Enjoy your homemade cheela, a delicious and nutritious Indian pancake that's perfect for breakfast or as a snack!