Besan Ka Cheela (Gram Flour Pancakes) – Fiesta Friday Special

Have you tried Besan Ka Cheela? If you have then you know what I am referring to but if you haven’t then you are definitely missing a delectable item from your menu. You can make these Cheelas (pancakes) in two simple steps.

In some places in India it is also called ‘tomato omelette’… yes, I was also amazed when I heard tomato omelette for the first time, I thought it is an egg omelette with tomatoes added to it, but nope, it is vegetarian and Gram Flour is the egg in this… Haha! It is excellent for a lazy weekend 😉 We have been eating this dish since childhood and have loved it.

I’ll not make you all wait any more. Let’s get cooking.

Preparation Time 10 minutes
Cooking Time 10-15 minutes
Makes 8-10 Cheelas (Pancakes)
Main Ingredients Besan (Gram Flour)
Course Breakfast
Level Of Cooking Easy

Ingredients                                                                  

• Besan (Gram Flour)  2 Cups
• Grated Tomatoes  2
• Grated Onion  1
• Chopped Green Chilli  1 (add more if you like hot)
• Carom Seeds (ajwain)  1 teaspoon
• Asafoetida (hing)  a pinch
• Chopped Fresh Coriander Leaves  2 tablespoons
• Soda Bicarbonate/Baking Soda  1/4 teaspoon
• Red Chilli Powder  1/2 teaspoon
• Black Pepper Powder  1/2 teaspoon
• Black Salt  1/2 teaspoon
• Turmeric Powder  1 teaspoon
• Refined Cooking Oil or Olive Oil  2-3 tablespoons for shallow frying
• Water  about 1 cup (or sufficient to make a batter of pouring consistency)
• Salt  to taste

Method

Step 1
In a large bowl mix together gram flour (besan), tomatoes, onion, green chilli, asafoetida (hing), carom seeds (ajwain), coriander leaves, red chilli powder, black pepper powder, black salt, turmeric powder, salt to taste and and sufficient water to make a batter of pouring consistency. Whisk well. Ensure that there are no lumps. Lastly, add the the soda bicarbonate/baking soda and give a nice mix.

Step 2
Heat a non-stick pan/griddle. Drizzle some drops of oil. Then pour a ladle full of batter into the pan and spread it evenly and thinly in a circular motion using the back of the ladle. Cook the Cheela (pancake) on both sides, using a little more oil, till golden brown. That’s all! 🙂

Easy, isn’t it? I am taking these hot pancakes with mint and coriander chutney to Angie’s Fiesta Friday 62 party to relish along with other delectable dishes. 🙂 This week’s party is co-hosted by Jess @Cooking Is My Sport and Prudy @Butter, Basil and Breadcrumbs! See you all there! 🙂