Besan cheela recipe or veg omelettes are also known as Poodlas, polis, dosa, chillas, lentil pancakes or crepes. Cheelas are made across all household in India. These are savory pancakes made from gram flour, spices, herbs and tomatoes.
I am nostalgic about veg besan omelettes as had them quite often as a child. My mom used to pack them in our tiffin box and we used to relish them in school with our friends. Mostly we ate cheelas with tomato ketchup/sauce or green chutney.
This recipe could me made with tomatoes or without tomatoes. I have used tomatoes for this recipe but it’s optional. Also have added rice flour to the recipe which makes more them towards crispier side. For flavoring added some spice like cumin powder, amchur, for some spice added ginger, red chili powder and capsicum. Again adding capsicum is optional.
I make moong dal chilla, besan chilla, oats chilla and multigrain chilla mostly when lazy to cook. I wonder what took me so long to add this recipe??? This is a quick recipe just assemble then mix and make the cheelas. Best part is this is a low fat recipe yet delicious and flavorful.
Besan Cheela recipe card below:
- 2 -3 tablespoon oil
- 1 cup gram flour/chickpea flour
- 2 tbsp rice flour
- 1 small onion or ⅓rd cup onion, chopped finely
- 1 small tomato or ⅓rd cup tomato, chopped finely (optional)
- 1-2 tbsp chopped coriander leaves
- 1 tbsp ginger chopped finely
- 1-2 green chilies, chopped finely
- ⅓rd cup capsicum, chopped finely (optional)
- ¼th tsp turmeric powder
- ½ tsp kashmiri chili powder or red chili powder
- a pinch of asafoetida
- 1 tsp roasted cumin powder
- 1 tsp amchur powder
- salt or black salt as per taste
- ½ cup to 1 cup water or as required (consistency has to be of medium consistency)
- Sift 1 cup gram flour and 2 tablespoon of rice flour.
- Sprinkle ¼th teaaspoon of turmeric powder.
- Also sprinkle 1 teaspoon cumin powder, ½ teaspoon of red chili powder, a pinch of asafoetida and salt.
- Add finely chopped onion, tomato, ginger, green chilies and coriander leaves.
- Mix all nicely.
- Pour ½ cup water and mix with a wired whisk.
- If the batter is thick then add 1-2 tbsp water or more until it achieves medium consistency. The batter has to be flowy and smooth.
- Heat tawa or non stick tawa on high heat. Once it's hot lower the flame and pour a ladle full of the batter. Quickly spread the batter with the back of a spoon. Alternatively you could rotate the pan allowing the batter to spread.
- Allow the cheela to cook, drizzle few drops of oil then once golden brown then flip on the other side and cook until golden brown in color.
- You would see brown specs on them remove the cheela and place aside. Repeat the same with the rest of the batter. Serve besan cheela hot with tomato ketchup or green chutney.
2. If you love spice then add more green chilies.
Besan Chilla Recipe step by step:
- Sift 1 cup gram flour and 2 tablespoon of rice flour.
2. Sprinkle 1/4th teaaspoon of turmeric powder.
3. Also sprinkle 1 teaspoon cumin powder, 1/2 teaspoon of red chili powder, a pinch of asafoetida and salt.
4. Add finely chopped onion, tomato, ginger, green chilies and coriander leaves.
5. Mix all nicely.
6. Pour 1/2 cup water and mix with a wired whisk.
7. If the batter is thick then add 1-2 tbsp water or more until it achieves medium consistency. The batter has to be flowy and smooth.
8. Heat tawa or non stick tawa on high heat. Once it’s hot lower the flame and pour a ladle full of the batter. Quickly spread the batter with the back of a spoon. Alternatively you could rotate the pan allowing the batter to spread.
9. Allow the cheela to cook on low-medium flame, drizzle few drops of oil then once golden brown then flip on the other side and cook until golden brown in color.
10. You would see brown specs on them remove the cheela and place aside. Repeat the same with the rest of the batter.
Serve besan cheela hot with tomato ketchup or green chutney.
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