Besan Anda Cheela
A quick, savory Indian pancake made with besan, eggs, onion, green chili, and coriander. It cooks up soft in the middle with lightly crisp edges, making it a filling breakfast or light meal with chutney or ketchup.
For 4 servings
- prep · ~3 min
Chop the vegetables.
Finely chop the onion, green chili, and coriander leaves so they spread evenly through the batter.
- mix · ~4 min
Make the besan batter.
1.Add chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt to a mixing bowl.2.Pour in the water little by little and whisk until smooth.3.Make a lump-free, pourable batter that is slightly thicker than dosa batter.TIPAdd water gradually so the batter stays smooth and does not turn runny. - mix · ~3 min
Add the eggs and mix well.
1.Crack the eggs into the batter.2.Add the chopped onion, green chili, and coriander leaves.3.Whisk until the eggs are fully blended and the mixture looks even. - rest · ~5 min
Rest the batter for 5 minutes.
TIPA short rest helps the besan absorb water and gives a smoother cheela. - fry · ~5 min
Cook the first cheela.
1.Heat a tawa or nonstick pan over medium heat and grease it with 1 tsp oil.2.Pour one quarter of the batter onto the pan.3.Spread it gently into a medium round cheela.4.Cook until the bottom is set and lightly golden, about 2 to 3 minutes.5.Flip and cook the other side until golden and the egg is fully cooked, about 2 minutes.TIPKeep the heat on medium so the cheela cooks through before the outside browns too fast. - fry · ~10 min
Cook the remaining cheela.
Repeat with the remaining batter, using 1 tsp oil for each cheela, until you have 4 pieces.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan with water first, then add eggs; this prevents stubborn flour lumps.
- 2If the batter thickens after resting, loosen it with a spoonful or two of water before cooking.
- 3Spread the cheela gently, because onion pieces can tear it if you press too hard.
- 4Cook on medium heat so the egg sets fully before the besan crust gets too dark.
- 5Wait to flip until the edges look dry and the underside has light golden spots.
- 6For crisper edges, drizzle a few drops of oil around the rim after spreading the batter.
- 7Leftover cheela reheats best on a tawa, not the microwave, so the edges stay lively.
Adapt it for your goals.
Low-oil
Cook on a good nonstick pan with minimal oil brushing instead of 1 tsp per cheela for a lighter breakfast.
high proteinHigh-protein
Add one extra egg or a little paneer to the batter for an even more satisfying, protein-rich meal.
vegetable loadedVegetable-loaded
Mix in grated carrot, spinach, or capsicum with the onion for more texture, color, and everyday nutrition.
spicierSpicier
Increase green chili and red chili powder, or add crushed black pepper, if you want a sharper heat.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and besan together make this cheela a filling option that can help keep you satisfied for longer.
Fiber From Besan and Onion
Chickpea flour and onion add fiber, which supports fullness and makes this more substantial than an egg-only breakfast.
Herb and Spice Benefits
Coriander, cumin, turmeric, and chili add flavor along with plant compounds that make the dish more vibrant and varied.
Frequently asked questions
It usually means the batter was too thin or the first side was not cooked enough. Keep the batter pourable but not watery, and flip only after the edges are set.
