Authentic Indian Cheela: A Deliciously Healthy Breakfast Recipe

Ingredients

1 cup Gram Flour (Besan)
1 Onion (finely chopped)
1 Green Chili (finely chopped)
1/2 cup Fresh Coriander (finely chopped)
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chili Powder
1/2 teaspoon Cumin Seeds (Jeera)
Salt to taste
1 tablespoon Oil for frying
1 1/2 cups Water

Steps and instructions

In a large bowl, add the gram flour, chopped onion, green chili, fresh coriander, turmeric powder, red chili powder, cumin seeds, and salt.
Mix all the ingredients well.
Slowly add water to the mixture while stirring continuously to avoid any lumps. The batter should be of pouring consistency, similar to pancake batter.
Heat a non-stick pan over medium heat and drizzle a few drops of oil on it.
Pour a ladle full of the batter onto the pan and spread it evenly with the back of the ladle to form a thin pancake.
Cook the cheela on medium heat until the underside is golden brown.
Flip the cheela and cook the other side until it turns golden brown as well.
Remove the cheela from the pan and repeat with the remaining batter.
Serve the cheela hot with a side of tomato ketchup or green chutney.

Tools for making

Large Bowl - For mixing the ingredients together
Non-stick Pan - To cook the cheela
Ladle - For pouring and spreading the batter on the pan
Spatula - To flip the cheela while cooking

Recipe variations

Replace gram flour with wheat flour or rice flour for a different taste and texture.
Add grated vegetables like carrots, zucchini, or spinach to the batter for added nutrition.
Include finely chopped bell peppers or tomatoes for a burst of flavors.
Sprinkle some grated cheese on top of the cheela while it's cooking for a cheesy twist.
For a protein-rich option, add cooked and mashed lentils (dal) to the batter.
Make it vegan by omitting the ghee and using oil for frying.
Add spices like garam masala, chaat masala, or dried herbs like oregano or basil for an extra kick.
For a gluten-free version, use chickpea flour (besan) or a gluten-free flour blend.
Serve the cheela as a wrap or roll with your favorite fillings like hummus, yogurt, or grilled vegetables.
For a spicy variation, increase the quantity of green chilies or add a pinch of chili flakes.

Recipe overview

This recipe will guide you through the steps to prepare Cheela, a type of Indian pancake made primarily from gram flour. It's a traditional dish that hails from the North Indian cuisine and is also known as Besan Ka Cheela or Vegetarian Omelette. Cheela is a delicious and healthy option for breakfast or brunch due to its high protein content. With a beautiful golden colour and spicy tang, it’s sure to be a hit at your dining table. Expect a slightly crispy exterior with a soft interior, full of finely chopped onions, green chilies, and fresh coriander for a burst of flavours. Accompany these pancakes with tomato ketchup or green chutney for a delightful meal.

Common questions

How do I make the cheela batter smooth and lump-free? To make a smooth and lump-free batter, slowly add water to the dry ingredients while stirring continuously. This will help in achieving a consistent and pourable batter.
Can I adjust the spice level of the cheela? Yes, you can adjust the spice level according to your preference. Increase or decrease the amount of green chili and red chili powder to make it milder or spicier.
Can I add vegetables to the cheela? Absolutely! You can add grated carrots, finely chopped spinach, or any other vegetables of your choice to the batter to make it more nutritious and flavorful.
What can I serve with cheela? Cheela tastes great on its own but can be served with tomato ketchup, green chutney, or yogurt for added flavor.
Can I make cheela ahead of time? Cheela is best enjoyed fresh and warm. However, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Cook the cheela just before serving for the best taste and texture.
Can I use a regular pan instead of a non-stick pan? Yes, you can use a regular pan if you don't have a non-stick pan. Just make sure to grease the pan well using a little oil or cooking spray to prevent the cheela from sticking.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients for the cheela batter.
Non-stick Pan - A pan with a non-stick surface to cook the cheela without it sticking to the pan.
Ladle - A ladle to pour and spread the cheela batter on the pan.
Spatula - A spatula to flip the cheela and remove it from the pan.
Plate - A plate to serve the cooked cheela.
Tomato Ketchup or Green Chutney - Condiments to serve alongside the cheela for added flavor.

Origin stories

Cheela, also known as Besan Ka Cheela or Besan Chilla, is a simple and nutritious pancake made from gram flour and spices. Hailing from the Indian subcontinent, it's a popular breakfast or snack item and holds a special place in the heart of Indian cuisine. Traditionally prepared in almost every Indian household, it has many regional versions with a variety of ingredients, each adding their own unique twist. The beauty of this dish is its simplicity and versatility, and its deep roots in the culinary traditions of India. It's often enjoyed with chutneys, pickles, or even a cup of masala chai, and is a testament to the rich, diverse, and wholesome nature of Indian food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.