Besan cheela with veggies: Lots of veggies are added to the batter, just like the classic chilla recipe. It is usually served as a breakfast with chai or chutneys like green chutney, tamarind date chutney, or ketchup.
2tablespoonsCilantro or coriander leavesfinely chopped
¼cupPlain yogurt
1 ½cupsWater
Oilto shallow fry cheela
Instructions
In a bowl, add besan, carom seeds, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Add all the vegetables (onion, tomato, spinach, carrot, capsicum, green chili, cilantro) to the bowl and mix until the vegetables are coated evenly with the flour mixture.
Stir in yogurt, then gradually add water while mixing to make a lump-free batter. Be sure to add water slowly to avoid lumps. The batter should have a runny consistency; adjust the water as needed. Taste the batter to check for salt.
Heat a pan or tawa over medium heat. Once hot, drizzle about 2 teaspoons of oil and let it heat up. Pour a ladleful of batter onto the pan and spread it out to form a round pancake shape. Allow the cheela to cook on one side for about 2 minutes or until golden brown.
Drizzle some oil on top and edges, then use a spatula to flip it over. Cook the other side for 1-2 minutes until cooked through.
Once both sides are cooked and golden brown, remove the besan chilla from the pan and transfer it to a plate. Serve hot and enjoy!
Notes
Use Fresh Besan: Ensure your gram flour (besan) is fresh to avoid any bitter taste in your chilla.
Gradually Add Water: When preparing the batter, add water gradually to achieve the right consistency. This helps avoid lumps and ensures a smooth batter texture.
Cook on Medium Heat: Maintain a medium heat setting while cooking the besan chilla to ensure even cooking without burning the outer layer.
Use a Well-Seasoned Pan: A well-seasoned cast iron pan or non-stick skillet works best for cooking chillas. Ensure the pan is adequately heated before pouring the batter.
Drizzle Oil Around the Edges: Drizzle a little oil around the edges of the besan chilla while cooking to promote even browning and prevent sticking.