Besan Cheela Recipe

Looking for something easy, tasty, and super healthy to whip up in no time? Let me introduce you to Besan Cheela—a delightful Indian pancake made with chickpea flour (besan). It’s the perfect breakfast or snack that’ll leave your taste buds wanting more while packing a nutritious punch. This Besan Cheela Recipe will guide you through making this delicious dish.

Jump to:

• Ingredients for Besan ka Cheela Recipe
• Instructions: How to Make Besan Cheela Recipe
• Adjusting for Larger Batches
• Can You Make It in Advance?
• Storage: Keeping Your Besan Cheela Fresh
• What Flavors Stand Out?
• Top Tip: Make It Extra Crispy!
• Can You Modify This Recipe for Special Diets?
• Variations: Get Creative with Flavors
• Substitutions: Can You Replace Ingredients?
• Equipment Needed
• Pairing Suggestions
• Common Mistakes & How to Avoid Them
• ❔FAQs

Whether you call it Besan Ka Cheela or just Besan Cheela recipe, the magic lies in how easily you can customize it to suit your flavor profile. It’s vegan, gluten-free, and easily adaptable to various diets. Let’s dive into this wholesome recipe and get you cooking!

Ingredients for Besan ka Cheela Recipe

You only need a handful of ingredients for this quick fix, and trust me, you’ll love the results. Here’s what you’ll need:

• 1 cup Besan (chickpea flour) – The star of the show. This gives the cheela its texture and flavor.
• 1 tablespoon Suji (semolina) – Adds a nice texture, making the cheela crispy. (This is why some folks call it a Suji Chilla Recipe!)
• ½ teaspoon cumin seeds – For a warm, earthy flavor.
• 1 small onion, finely chopped – For a bit of crunch and sweetness.
• 1 small tomato, finely chopped – To add juiciness.
• 1 green chili, finely chopped (optional) – For a spicy kick.
• A handful of fresh coriander leaves, chopped – A burst of freshness.
• 1 teaspoon ginger, grated – For zing and warmth.
• 1 teaspoon salt, or to taste – Flavor base, of course!
• ½ teaspoon turmeric powder – For color and health benefits.
• ½ teaspoon red chili powder – If you like a little heat.
• Water, as needed – To make the batter pourable.
• Oil or ghee – For cooking. (The choice is yours!)

See recipe card below for a full list of ingredients and measurements.

Kick off your morning with these mouthwatering breakfast choices:

• Green Moong Dal Cheela: A healthy and savory start.
• Moong Dal Cheela: Packed with protein and flavor.
• Chai Spiced Hot Chocolate: A cozy, spiced twist on your classic drink.
• Farali Pattice: A crunchy, filling treat for a satisfying breakfast.
• Chana Salad: Refreshing, light, and full of nutrients.

Instructions: How to Make Besan Cheela Recipe

• Prepare the Batter: In a mixing bowl, combine the Besan and Suji. Add in the cumin seeds, onion, tomato, green chili, ginger, fresh coriander, salt, turmeric, and red chili powder. Mix everything together. Gradually add water to the mixture, stirring to form a smooth batter that has the consistency of pancake batter. If it’s too thick, add a little more water until it’s spreadable but not too runny.

• Cook the Cheela: Heat a non-stick tawa or skillet over medium heat and lightly grease it with a bit of oil or ghee. Pour a ladleful of the batter onto the hot tawa and spread it out in a circular motion, just like making a pancake. Cook for 2-3 minutes on one side until the edges turn golden and crisp.

• Flip and Cook: Once the first side is cooked, flip it over and cook the other side for another 2-3 minutes. If you like your cheela extra crispy, press it down gently with a spatula for an additional minute.

• Serve: Remove the Besan Cheela from the skillet and serve hot with your favorite chutney or a dollop of yogurt. It’s also great with a hot cup of chai.

Adjusting for Larger Batches

Making Besan Cheela recipe for a big family or party? No problem. Simply double or triple the Besan Cheela Ingredients. But remember, the cooking time might change slightly as the batter spreads thinner when cooked in larger batches. You may also need to cook a few cheelas at a time, depending on the size of your pan.

Can You Make It in Advance?

Absolutely! You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. This actually helps the flavors to meld together, giving the Besan Cheela even more depth. However, it’s best to cook it fresh for that crispy, hot texture.

Storage: Keeping Your Besan Cheela Fresh

If you have leftovers (which is rare, but hey, it happens!), store them in an airtight container in the fridge for up to 2 days. When ready to eat, simply reheat on a skillet or in a microwave, and your cheelas will taste almost as fresh as when they were first made.

What Flavors Stand Out?

The dominant flavors in Besan Cheela are savory with hints of nuttiness from the Besan and a subtle warmth from cumin and turmeric. The onion and tomato bring freshness and juiciness, while the green chili adds a gentle heat (if you included it).

If you want to intensify the flavor, consider adding more spices like garam masala or ajwain (carom seeds). To mellow it out, you could reduce the chili powder or skip the green chilies altogether. It’s all about finding that perfect balance of spice!

Top Tip: Make It Extra Crispy!

For an extra crispy texture, add a little rice flour or cornstarch to the batter. These ingredients will give your Besan Cheela a delightful crunch, elevating it to another level. You could also increase the Suji (semolina) ratio slightly for a crispier bite.

Can You Modify This Recipe for Special Diets?

You can easily make this recipe to suit a variety of diets:

• Vegan: Check! The Besan Cheela Recipe is already vegan-friendly.
• Gluten-Free: Absolutely! Chickpea flour (Besan) is naturally gluten-free.
• Keto/Low Carb: You can swap the Suji (semolina) for almond flour or coconut flour to keep it low-carb. Adjust the water content as needed.
• Vegetarian: Yes! This recipe is naturally vegetarian.

Variations: Get Creative with Flavors

Want to switch things up? You can make the Besan Cheela spicy by adding extra green chilies or a red chili paste to the batter. Add grated carrot or spinach for extra nutrition. For those with a sweet tooth, a little jaggery and cardamom can be added for a unique, sweet-savory twist!

Substitutions: Can You Replace Ingredients?

• Instead of Suji, try rice flour for a different texture.
• Want to replace potatoes in your cheela? You can use sweet potatoes or even cauliflower. These alternatives can work well as a base for your cheela and will bring in a lovely flavor.

Equipment Needed

You don’t need fancy equipment here. A basic non-stick tawa or skillet will do the job. Just ensure your pan is preheated before you pour in the batter to avoid it sticking.

You can also make Besan Cheela in the oven (if you want to bake it for a healthier option). But remember, using a non-stick tawa is the most traditional method and ensures that crispy texture we all love!

Pairing Suggestions

What goes best with your Besan Cheela? Try pairing it with a refreshing mint chutney or tamarind chutney for that perfect balance of flavors. If you’re in the mood for a drink, a chilled glass of lemonade or a hot cup of ginger chai will do wonders.

Common Mistakes & How to Avoid Them

Here are a couple of mistakes I’ve made while cooking this recipe:

1. Too Thick or Too Runny Batter: Finding the right consistency is key. If the batter is too thick, your cheela might turn out dry. If it’s too runny, it will be tough to flip. Aim for a thick but pourable consistency.

2. Under-Heating the Pan: Make sure the pan is hot enough before pouring the batter. If it’s not, your cheela won’t crisp up and might stick to the pan.

Did you try this Besan Chilla Recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

❔FAQs