Besan jo Cheelo
A classic Sindhi breakfast, this savory pancake is made from chickpea flour, onions, and spices. It's quick, gluten-free, and tastes amazing with green chutney or a simple cup of tea. A perfect light meal.
For 4 servings
3 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, sift the besan (gram flour). Add the ajwain, turmeric powder, red chili powder, and salt. Whisk the dry ingredients together to combine.
- c.Add the finely chopped onion, tomato, green chili, coriander leaves, and ginger paste to the bowl.
- d.Gradually pour in the water while whisking continuously. Keep whisking until you have a smooth, lump-free batter. The consistency should be pourable but not watery, similar to a crepe or thin pancake batter.
- e.Cover the bowl and let the batter rest for at least 10-15 minutes. This allows the besan to hydrate fully.
- 2
Step 2
- a.Cook the Cheelas
- b.Heat a non-stick tawa (skillet) or a well-seasoned cast-iron pan over medium heat. Once hot, drizzle a few drops of oil and spread it evenly with a paper towel or spatula.
- c.Stir the batter once more before using. Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
- d.Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin, even pancake about 6-7 inches in diameter.
- e.Drizzle about 1/2 teaspoon of oil around the edges and a little on top of the cheela.
- f.Cook for 2-3 minutes on medium heat. You'll know it's ready to flip when the top surface looks dry and the edges start to crisp up and lift from the pan.
- g.Carefully slide a thin spatula under the cheela and flip it over. Cook the other side for another 1-2 minutes until it has golden-brown spots.
- h.Fold the cheela in half and transfer it to a serving plate.
- 3
Step 3
- a.Repeat and Serve
- b.Repeat the process with the remaining batter, lightly greasing the tawa before making each cheela.
- c.Serve the Besan jo Cheelo immediately while hot. It pairs wonderfully with mint-coriander chutney, tamarind chutney, plain yogurt, or a hot cup of masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfect consistency, the batter should coat the back of a spoon without being too thick or runny. Adjust with a tablespoon of water or besan if needed.
- 2Always cook on a steady medium flame. High heat will burn the outside before the inside is cooked, and low heat will make the cheela dry.
- 3Resting the batter is a crucial step. It helps the besan absorb water, resulting in a smoother texture and preventing the cheelas from breaking.
- 4For extra flavor and digestive benefits, add a pinch of asafoetida (hing) to the batter.
- 5Ensure your vegetables are chopped very finely. This helps in spreading the batter evenly and prevents the cheela from tearing.
Adapt it for your goals.
Add Vegetables
Incorporate other finely grated vegetables like carrots, zucchini, or finely chopped spinach and bell peppers into the batter for added nutrition and flavor.
Crispier CheelaCrispier Cheela
For a crispier texture, add 1-2 tablespoons of rice flour or fine semolina (rava) to the besan when making the batter.
Spiced UpSpiced Up
Add 1/4 teaspoon of garam masala or chaat masala to the batter for a more complex and tangy flavor profile.
Stuffed CheelaStuffed Cheela
Make a simple stuffing of crumbled paneer mixed with spices and spread it on the cheela before folding it in half.
Why this is on our healthy list.
Excellent Source of Protein
Besan is a fantastic plant-based protein source, essential for muscle building, tissue repair, and overall body function. It helps keep you full and satisfied for longer.
Rich in Dietary Fiber
High in fiber from both besan and vegetables, this dish promotes healthy digestion, aids in regular bowel movements, and helps maintain a healthy gut microbiome.
Good for Blood Sugar Control
With a low glycemic index, besan helps in the slow release of sugar into the bloodstream. This makes it a suitable and healthy option for individuals managing diabetes.
Naturally Gluten-Free
Made entirely from chickpea flour, this recipe is a safe and delicious option for those with celiac disease or gluten sensitivity, offering a nutritious alternative to wheat-based pancakes.
Frequently asked questions
One serving, which consists of two cheelas, contains approximately 270-290 calories. This can vary slightly based on the amount of oil used for cooking.