Besan cheela recipe | Besan ka cheela

Besan cheela also called as vegetarian omelette, is a gluten free Indian savory pancake | crepe. It is a perfect breakfast | dinner recipe. I have given this recipe for the kungumam thozi supplement, 2 years back. In that i have added oats flour and besan flour to make it even more healthier. I have heard about this besan ka chilla from my friend many years back. If you have tasted egg omelette, you can vouch that this besan cheela will taste similar to that. You can serve this cheela in between toasted bread and also pack the same for kids lunch box too.

Besan cheela recipe

  Preparation Time : 10 mins | Cooking Time : 3-4 Mins per cheela |Yields: 6

     Besan | kadalai maavu | Gram flour   1 cup
     Onion   1
     Tomato  1/2
     Green chili  1
     Turmeric powder   1/4 tsp
     Coriander leaves   few
     Salt  as needed
     Oil   1/2 tsp per cheela
     Bell pepper | capsicum   2 tblsp finely chopped (optional)
     Garam masala   1/2 tsp (optional)
     

Method:

• Finely chop the onion, tomato, green chili and coriander leaves.
• In a bowl add the besan, onion, tomato, green chili, bell pepper, salt, turmeric powder and garam masala (if adding).


• Ensure all the veggies are very finely chopped.
• Add water (approximately 3/4 cup) and mix it nicely without any lumps.
• You can sieve the flour also.
• Check for salt.
• Let the consistency of the batter be that of dosa batter.

• Heat a pan and pour 1 big ladle of the besan batter on the pan.
• Gently spread the batter.
• Once it gets cooked on one side, flip the cheela.
• Add 1/2 tsp of oil and take out from the pan.

• Repeat this for the rest of the batter.
• Serve with tomato ketchup. You can have this plain too. 

   

Notes:

1. Keep the onions and tomatoes finely chopped. Else it will be difficult to spread it while cooking.
2. You can add grated carrots to the batter.
3. You can add 1/2 cup of besan and half cup of oats flour or any miller flour.