The only thing needed to get the right texture of besan cheela is the besan

The only thing needed to get the right texture of besan cheela is the besan:water ratio and rest they’re super simple to make 😇 Make sure the batter is not too drippy nor too thick, the consistency should be easy enough to spread it with the help of a spoon 💗
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What’s cooking? Besan Cheela, one of our favourite and go to dishes which is ideal for breakfast but we relish them the most as lunch or an evening treat with chai 🤩 Adding veggies is a must for me apart from the usual onion, green chilies and cilantro simply cos all the more flavours and goodness 🥰 Veggies like zucchini, ghiya or cauliflower add on to a softer texture 😈
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Makes 8
2 cups besan
1 3/4 cup water (adjust consistency)
1 large zucchini, grated
1/4 onion, chopped
1 green chili or jalapeño
1 cup spinach, chopped
1 tsp salt, 1 tsp turmeric, 1 tsp ajwain, 1/2 tsp red chili powder, 1/2 tsp black pepper, 1/2 tsp cumin seeds
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Sieve besan to a bowl, add water and stir well ensuring no lumps. Let it sit for 5 mins, add all the spices and veggies, mix well until batter is smooth. On a tawa or iron pan (grease iron pan with a little oil), once hot on low medium heat add a few drops of oil and drop one full ladle of batter in the centre of the pan. Spread gently with the back of a spoon as much as possible ensuring it doesn’t break. Let it cook until you see the top side turning darker and uncooked spots go away, about 3 mins. Drizzle a few drops of oil on the cheela and flip, let cook the other side until you see golden spots. Ready, pair with chutney and ketchup.
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