Besan Cheela: A Delicious and Easy-to-Make Indian Dish

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon baking soda
• 1 tablespoon oil
• For the tempering:
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry leaves
  • 1 green chili, chopped
  • 1/2 teaspoon sugar
  • Salt to taste
• For the garnish:
  • Chopped coriander leaves
  • Coconut shavings

Instructions:

1. In a large bowl, combine the gram flour, water, salt, turmeric powder, and baking soda. Mix well until there are no lumps.
2. Cover the bowl and let the batter rest for 10 minutes.
3. While the batter is resting, heat the oil in a small saucepan over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop.
4. Add the curry leaves, green chili, sugar, and salt and cook for a minute more.
5. Remove the pan from the heat and set aside.
6. Once the batter has rested, heat a non-stick skillet or griddle over medium heat. Add a small amount of oil to the pan.
7. Pour a ladleful of batter into the pan and spread it out into a thin circle. Cook for 2-3 minutes per side, or until the cheela is cooked through and lightly browned.
8. Repeat steps 7 and 8 with the remaining batter.
9. Serve the cheelas hot with the tempering and garnish.

Tips:

• For a more flavorful cheela, you can add chopped vegetables to the batter, such as carrots, peas, or onions.
• You can also add a pinch of hing (asafoetida) to the batter for a slightly nutty flavor.
• If you don’t have a non-stick skillet or griddle, you can use a regular skillet or griddle. Just make sure to grease the pan well with oil before cooking each cheela.
• Besan cheelas can be stored in the refrigerator for up to 3 days. To reheat, simply pan-fry the cheelas in a little oil until heated through.

Enjoy Your meal!!