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besan cheela recipe, how to make besan chilla recipe | veg omelette recipe

besan cheela recipe with step by step photos – besan cheela is a savory and tasty pancake made with gram flour (besan), spices and herbs. grated veggies can also be added to make the recipe more nutritious.

i make besan cheela often, but some how never managed to add the recipe. usually i make the recipe shared here, but at times i also add grated cabbage and carrot. a basic cheela recipe would be with just the spices sans any onions or tomatoes. there are a number of variations that can be done to a basic cheela recipe. you can also have a look at this tomato omelette recipe which is similar. apart from veggies, you can even add greens like amaranth, fenugreek (methi) and spinach (palak). few more similar recipes are:

we do prefer tomatoes in all our recipes and they taste too good in a cheela, so i add them. but skip if you do not like. if using tomatoes, do make sure you chop them finely. you can even grate the tomato and add.

besan cheela is one of the quick breakfast or brunch or evening snack one can make. you just need to mix everything and prepare the cheela. these besan cheelas also make for a healthy tiffin box snack.

serve the besan cheelas plain or accompany with coriander chutney, sweet tamarind chutney or tomato ketchup.

if you are looking for more breakfast recipes then you can check aloo paratha, masala dosarava dosaupma, idlis and poha recipe.

besan cheela quick video recipe (39 seconds)

besan cheela recipe card below:

4.13 from 8 votes
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besan cheela recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 

besan cheela recipe - spiced savory gram flour pancakes. easy breakfast or snack idea.

course: Breakfast
cuisine: north indian, Punjabi
servings: 6 cheelas
calories: 123 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 cup besan (gram flour)
  • 1 small onion, finely chopped OR ¼ cup finely chopped onion
  • 1 small tomato finely chopped OR ¼ cup finely chopped tomatoes
  • ¼ cup chopped coriander leaves (dhania patta)
  • 1 small green chili. finely chopped OR ½ to ⅔ teaspoon finely chopped green chilies
  • ½ inch ginger finely chopped OR ½ teaspoon finely chopped ginger
  • ½ teaspoon carom seeds (ajwain) OR cumin seeds (jeera)
  • 2 to 3 pinches of turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ to ⅔ cup water or add as required
  • salt as per taste
  • oil as required
how to make recipe
making besan cheela batter:
  1. take 1 cup besan in a mixing bowl.

  2. add all the ingredients except water and oil.

  3. now first add 1/2 cup water.

  4. 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.

  5. mix to a smooth flowing consistency in the batter. break lumps if any while mixing batter.

making besan cheela:
  1. 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.

  2. let the pan become medium hot. then take a ladle full of the batter and pour on the pan

  3. gently with the back of the ladle, begin to spread the batter.

  4. spread lightly and gently so that the cheela does not break.

  5. on a low flame cook the cheela till the top begins to look cooked.

  6. then drizzle 1/2 to 1 tsp oil on the cheela at the edges and all around.

  7. continue to cook till the base gets light golden.

  8. flip and now cook the other side.

  9. cook this side till you see golden spots on the chilla.

  10. 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.

  11. serve besan cheelas plain or with any chutney of your choice.

recipe notes

tips for making besan cheela:

  1. for small kids, skip the green chilies and red chili powder.
  2. recipe can be doubled or tripled.


this approximate nutrition information is per besan cheela

Nutrition Facts
besan cheela recipe
Amount Per Serving
Calories 123 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 427mg 18%
Potassium 213mg 6%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g 6%
Vitamin A 5%
Vitamin C 6.4%
Calcium 1.3%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.


how to make besan cheela recipe with stepwise pics:

1. take 1 cup besan in a mixing bowl.

2. add ¼ cup finely chopped onion, ¼ cup finely chopped tomatoes, ¼ cup chopped coriander leaves, ½ tsp finely chopped ginger, ½ to ⅔ tsp finely chopped green chilies. do chop all the above ingredients finely. if chopped even in slightly large pieces, it becomes difficult to spread the chilla in the pan.

3. now add the following spices – 2 to 3 pinches of turmeric powder, ½ tsp carom seeds/ajwain and ¼ tsp red chili powder. use cumin seeds if you do not have carom seeds. also add salt as per taste.

4. add ½ cup water first.

5. with a wired whisk begin to mix everything. if the batter looks thick, then add 1 to 3 tbsp more water. i overall added ⅔ cup water. depending on the quality and texture of besan, addition of water will be more or less.

6. mix to a smooth flowing consistency in the batter. break lumps if any while mixing batter.

7. 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.

8. gently with the back of the ladle, begin to spread the batter.

9. spread lightly and gently so that the cheela does not break.

10. on a low flame cook the cheela till the top begins to look cooked.

11. then drizzle ½ to 1 tsp oil on the chilla at the edges and all around. skip oil if you want to prepare oil free chillas.

12. continue to cook till the base gets light golden.

13. flip and now cook the other side.

14. cook this side till you see golden spots on the besan cheela.

15. fold and serve hot or warm. besan cheelas 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.

16. serve besan cheelas plain or with mint chutney or any chutney of your choice or with tomato sauce. for more besan recipes, you can check this collection of 22 besan recipes.




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This post was last modified on May 4, 2017, 5:43 pm

    Categories Indian Breakfast RecipesKids RecipesNorth Indian RecipesPunjabi RecipesStarters & Snacks RecipesTiffin RecipesVegan Recipes