Egg Besan Cheela
A quick Indian savory pancake made with besan, egg, onion, and simple spices. It cooks up soft in the middle with lightly crisp edges, making it a satisfying breakfast or light meal with chutney or ketchup.
For 4 servings
- prep · ~5 min
Chop the vegetables.
Finely chop the onion, tomato, green chili, and coriander leaves so the cheela spreads evenly and cooks quickly.
- mix · ~5 min
Make the besan and egg batter.
1.Add besan, turmeric powder, red chili powder, cumin seeds, and salt to a mixing bowl.2.Crack in the eggs and whisk well until smooth.3.Pour in the water little by little and mix into a lump-free, pourable batter.4.Add onion, tomato, green chili, and coriander leaves, then mix well. - 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 and spread it gently into a round cheela.3.Cook until the surface looks mostly set and the bottom turns lightly golden, about 2 to 3 minutes.4.Drizzle a little oil around the edges, flip, and cook the other side for 1 to 2 minutes.TIPKeep the heat at medium so the egg cooks through before the outside gets too dark. - fry · ~10 min
Cook the remaining cheelas.
Repeat with the remaining batter, using the rest of the oil as needed, to make 4 cheelas.
- serve
Serve hot.
Serve the egg besan cheela hot on its own or with chutney or ketchup.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the eggs into the besan before adding all the water to avoid stubborn flour lumps.
- 2Keep the onion and tomato very finely chopped so the cheela spreads thinly and doesn't tear on flipping.
- 3If the batter thickens after resting, loosen it with a splash of water; it should pour easily, not drop in clumps.
- 4Wait to flip until the top looks mostly dry and the edges release cleanly from the tawa.
- 5Cook on medium heat only; high heat browns the outside before the egg-besan center cooks through.
- 6Stir the batter between each cheela because the chopped vegetables tend to sink to the bottom.
- 7For crisper edges, drizzle oil around the rim after spreading rather than mixing extra oil into the batter.
Adapt it for your goals.
Low-oil
Cook on a good nonstick pan with minimal oil and spread the cheela slightly thinner for a lighter breakfast.
high proteinHigh-protein
Add one extra egg and slightly reduce the water for a more filling cheela with a richer texture.
spicierSpicier
Increase green chili and red chili powder for a hotter version that pairs especially well with mint chutney.
no tomatoNo-tomato
Skip tomato if you want a less moist batter and a cheela that crisps more easily at the edges.
Why this is on our healthy list.
Protein-Rich Meal
Eggs and besan together make this cheela satisfying and helpful for a filling breakfast or light meal.
Good Source of Fiber
Chickpea flour, onion, tomato, and coriander add fiber, which supports satiety and digestive comfort.
Includes Everyday Vegetables
Onion, tomato, green chili, and coriander bring freshness along with a mix of plant compounds and flavor.
Frequently asked questions
It usually means the batter is too thin, the vegetables are chopped too large, or the first side was not cooked long enough to set.
