Besan Cheela (Savory Gram Flour Pancake)
Discover the ultimate recipe for Besan Cheela, a savory gram flour pancake that’s perfect for a wholesome breakfast or a quick snack! Made with protein-rich gram flour (besan) and a medley of fresh ingredients like finely chopped red onion, tomato, green chili, grated ginger, and aromatic coriander leaves, this gluten-free delight is bursting with flavor and nutrition. Enhanced with warm spices like turmeric, red chili powder, and cumin seeds, these cheelas are cooked to golden perfection in just minutes. Whether you serve them with tangy mint chutney or a side of yogurt, this Indian street food favorite is ideal for busy mornings or light dinners. Easy to make, packed with plant-based goodness, and naturally vegan, Besan Cheela is the ultimate blend of taste and health!
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Ingredients
- 1 cup gram flour (besan)
- 1 cup water
- 1 medium red onion, finely chopped
- 1 small tomato, finely chopped
- 1 small green chili, finely chopped
- 1 teaspoon ginger, grated
- 2 tablespoons coriander leaves, chopped
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon salt
- 3 tablespoons oil
Directions
Step 1
In a mixing bowl, add gram flour (besan) and slowly mix in water, stirring continuously to create a smooth batter without lumps.
Step 2
Add the finely chopped onion, tomato, green chili, grated ginger, and coriander leaves to the batter. Mix well.
Step 3
Stir in the turmeric powder, red chili powder, cumin seeds, and salt, ensuring all the ingredients are evenly combined.
Step 4
Heat a non-stick skillet or tawa over medium heat and lightly grease it with a little bit of oil using a brush or paper towel.
Step 5
Pour a ladleful of the batter onto the skillet and spread it gently using the back of the ladle to form a thin pancake, 4 to 5 inches in diameter.
Step 6
Drizzle a few drops of oil around the edges and on top of the cheela.
Step 7
Cook for 2-3 minutes on one side until the edges start to lift slightly and the bottom turns golden brown. Flip the cheela carefully using a spatula.
Step 8
Cook the other side for another 2-3 minutes until it is fully cooked and lightly golden.
Step 9
Remove the cheela from the skillet and transfer it to a plate. Repeat the process with the remaining batter.
Step 10
Serve the besan cheela hot with mint chutney or as desired.
Nutrition Facts
| Serving size | (629.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 933.0 |
| Total Fat 50.4g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1281.6mg | 0% |
| Total Carbohydrate 89.4g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 20.2g | |
| Protein 30.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 128.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1541.0mg | 0% |
Source of Calories