CHEELA
Besan cheela is a fantastic quick fix. It is very good for breakfast and can be served evening snacks too. It is soft like an omelette and hence also jokingly referred to as Vegetarian Omelette.
It is a very versatile dish, you can add almost anything and make a new style of cheela. You can make Veggie Chilla, Onion Chilla, Cheese Cheela, or even Chicken Cheela.
Ingredients
- Besan (gram flour)- 1 cup or 125 gms
- Cumin seeds – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Chili powder – 1/2 teaspoon
- Green chilies – 5 or as per your taste
- Green capsicum – 3 tablespoons
- Hing – a pinch
- Onions – 1/4 cup (finely chopped)
- Curd – 2 tablespoons
- Tomatoes – 1 (deseeded and chopped)
- Coriander leaves – 2 tablespoon (chopped)
- Salt to taste
- Hot oil – 2 tablespoons
- Water – 1 cup or as required
- Oil for shallow frying as required
METHOD
In a large mixing bowl, sieve the besan.
Add a tablespoon of water to the hing and mix it into the batter.
Add salt,cumin seeds, turmeric powder, chili powder, chopped onion, chopped green chilies, curd, chopped tomatoes and coriander leaves. Mix well.
Add water to make a batter of pouring consistency. whisk well to ensure there are no lumps.
Add hot oil and mix well.
Now, heat some oil in a frying pan on medium heat. Take a healthy dollop of the batter spread it evenly onto pan, making a roundish shape about 4 to 5 inches wide and cooked on one side for 1-2 minutes or till light golden brown.Drizzle some oil on top and then flip it using spatula.Pour some oil on the sides of the chilla and flip it over when golden brown.
Serve hot with a hot coriander chutney.
Tips
Always cook cheela on medium heat. If you cooked on high heat cheela quickly get brown while besan still is in raw inside.
If you use hot oil in cheela batter. This will make crispy cheela.
Cheela, How to make Cheela (also called Chilla)
Ingredients
- Besan gram flour- 1 cup or 125 gms
- Cumin seeds - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Chili powder - 1/2 teaspoon
- Green chilies - 5 or as per your taste
- Green capsicum - 3 tablespoons
- Hing - a pinch
- Onions - 1/4 cup finely chopped
- Curd - 2 tablespoons
- Tomatoes - 1 deseeded and chopped
- Coriander leaves - 2 tablespoon chopped
- Salt to taste
- Hot oil - 2 tablespoons
- Water - 1 cup or as required
- Oil for shallow frying as required
Instructions
- In a large mixing bowl, sieve the besan.
- Add a tablespoon of water to the hing and mix it into the batter.
- Add salt,cumin seeds, turmeric powder, chili powder, chopped onion, chopped green chilies, curd, chopped tomatoes and coriander leaves. Mix well.
- Add water to make a batter of pouring consistency. whisk well to ensure there are no lumps.
- Add hot oil and mix well.
- Now, heat some oil in a frying pan on medium heat. Take a healthy dollop of the batter spread it evenly onto pan, making a roundish shape about 4 to 5 inches wide and cooked on one side for 1-2 minutes or till light golden brown.Drizzle some oil on top and then flip it using spatula.Pour some oil on the sides of the chilla and flip it over when golden brown.
- Serve hot with a hot coriander chutney.
Notes
Always cook cheela on medium heat. If you cooked on high heat cheela quickly get brown while besan still is in raw inside.
If you use hot oil in cheela batter. This will make crispy cheela.
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