Egg Cheela

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, crack the 6 eggs and whisk them vigorously for about 1 minute until they are light and frothy.
   • Sift the 1 cup of besan (gram flour) directly into the eggs to prevent lumps. Whisk well to form a thick, smooth paste.
   • Gradually pour in about 1/2 cup of water while whisking continuously. Continue until you achieve a smooth, lump-free batter with a pourable consistency, similar to that of a pancake batter. Let the batter rest for 5-10 minutes.
2. 2

   Add Vegetables and Spices

   • To the prepared batter, add the finely chopped onion, tomato, green chillies, and coriander leaves.
   • Add the spices: turmeric powder, red chilli powder, hing, and salt.
   • Mix everything thoroughly until all the ingredients are evenly distributed in the batter. Check the consistency again; if it's too thick, add a tablespoon of water.
3. 3

   Cook the Cheelas

   • Heat a non-stick tawa or flat skillet over medium heat. Once hot, drizzle about 1/2 teaspoon of oil and spread it evenly across the surface.
   • Pour a ladleful of the batter (about 1/4 cup) onto the center of the tawa. Working quickly, use the back of the ladle to spread the batter in a circular motion to form a thin pancake, about 6-7 inches in diameter.
   • Drizzle a few drops of oil around the edges of the cheela to help it crisp up.
   • Cook for 2-3 minutes on medium heat, or until the top surface appears set and the edges start to lift from the pan. The bottom should be golden brown.
   • Carefully slide a spatula underneath and flip the cheela. Cook the other side for another 1-2 minutes until it has light golden-brown spots.
   • Remove the cooked cheela from the pan and place it on a plate. Repeat the process with the remaining batter, adding a little oil to the pan for each cheela.
4. 4

   Serve

   • Serve the hot and fresh Egg Cheelas immediately with your choice of accompaniment, such as mint-coriander chutney, tomato ketchup, or a side of plain yogurt (dahi).