Besan Cheela | Savoury Veg Pancake Recipe

by Rachna
besan cheela

Besan Cheela or Chilla as it is also known has been cooked in my home since I was a tiny tot. I remember my maternal grandfather asking my mother to cook it every time she visited her home after marriage. It was a favourite of his. We had these savoury veg pancakes for breakfast or as an evening snack. And now my kids have taken a liking to it especially my elder son who asks for it to be made. The recipe is really simple and versatile. It is also tasty and quick to cook. Great,no?

So here is the simple recipe:

besan cheela

besan cheela
5 from 1 vote
Print

Besan Cheela | Savoury Veg Pancake Recipe

Besan cheela is a savoury pancake loaded with nutrition. Easy to make and versatile to play around with ingredients.
Course Breakfast
Cuisine North Indian/ UP
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Rachna Parmar

Ingredients

  • 1 cup besan gram flour
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. ajwain seeds carrom seeds
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 2-3 green chillies made into paste optional
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1 cup chopped veggies like onion tomato, mushroom etc.
  • some finely chopped coriander leaves for garnishing
  • 1 tsp. chilly powder
  • Salt to taste
  • Oil for frying

Instructions

  1. Mix gram flour with all the dry masalas like cumin seeds, carrom seeds, garam masala, turmeric, chilly powder and salt. Now add water and make a batter which is not too runny, something slightly thicker than a dosa batter in consistency. Make sure that the batter is smooth and does not have any lumps of gram flour. Now add in the ginger, garlic and chilly paste. Mix well.
  2. Keep aside for 5 minutes. Just before making the pancakes add in the chopped onion, tomatoes, mushroom, chopped coriander leaves and any other veggies.
  3. Heat a tawa or a flat pan. Apply some oil and spread the besan cheela batter to form a not very thick pancake. Cook on medium heat till air bubbles appear. Now reduce the heat and cover the pancake so that it cooks well. After a couple of minutes, uncover and flip. Let it cook on the other side and get brown spot. Your crispy besan ka cheela or savoury veg pancake is ready to serve.
  4. Serve it hot with tomato ketchup, green chutney or guacamole as we’ve done here. This is a pretty filling breakfast and quite tasty as well. Sometimes I pack it in my kids’ lunch box too. Do try and let me know how you liked it.

Recipe Notes

1. Replace gram flour with split moong bean that has been soaked for 2 hours and then ground finely in a blender
2. Use any vegetables you like eg. capsicum, grated carrots, beans. Just make sure that they are cut in small pieces.
3. Don’t cook it on very high heat or it will be burnt from outside and uncooked inside.
4. You can reduce or eliminate chillies depending upon your taste.

Nutrition Facts
Besan Cheela | Savoury Veg Pancake Recipe
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

besan cheela

Facebook Comments
8 comments

You may also like

8 comments

Shilpa Garg October 24, 2017 - 10:24 pm

I love cheelas. Mushrooms are a cool addition in your recipe. Will add them along with onions, capsicums and tomatoes.

Reply
Rachna October 25, 2017 - 10:11 am

Good to know. I love mushroom so much that I add them to everything. 🙂

Reply
inkingexpressions October 24, 2017 - 10:45 pm

This is a homely dish which brings out childhood memories. It was long time after I started living alone that I tried my hands at cooking and gave this recipe a shot. Easy and quick breakfast for sure but takes some time to master the recipe completely though!

Reply
Rachna October 25, 2017 - 10:11 am

It is a simple recipe. Just remember to cook it at low and medium flame initially. Most people err there.

Reply
Shilpa Gupte October 26, 2017 - 11:27 am

Oh yes, my mother prepares this often…and I love it, too! Except that the besan can get a bit too much to digest. So, I use the split moong dal. We too add lots of veggies to it and it makes for a perfect breakfast/lunch menu. I make it for lunch/dinner if hubby’s not home for either.

Reply
Rachna October 27, 2017 - 10:07 am

I have about 1.5 cheelas and that fills me up nicely. Yes, it does make for a nice meal when you are not in a mood to cook something more elaborate. 🙂

Reply
Shailaja V October 27, 2017 - 9:59 am

Is the consistency close to the south Indian Adai? And no fermenting etc, so this looks like something I can put together in the morning in a time crunch. I love mushrooms! Never realised it can go as a topping for cheelas or anything else dosa-like 😀 Only question, is the besan a bit heavy on the tummy? Or it’s comfortable to eat for breakfast?

Reply
Rachna October 30, 2017 - 9:37 am

Yes, the consistency is close to that of adai. Yep, no fermenting, just mix and make. 🙂 This is really simple to give in the dabba. It tastes well even cold. I love mushroom too and add it to everything.
About besan being heavy, we are used to eating it regularly, yet my tummy gets filled in 1.5 cheelas. You could make it for breakfast over the weekend and see. I think for Gy one cheela will suffice. It is actually perfect for breakfast. Works for lunch too if you are feeling lazy.

Reply

Leave a Comment