Poached Egg on Besan Cheela
A protein-packed breakfast fusion! Savory Indian chickpea pancakes (cheela) are topped with a perfectly poached egg with a runny yolk. It's a delicious, gluten-free, and satisfying meal to start your day.
For 2 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Cheela Batter
- b.In a medium mixing bowl, combine the besan, ajwain, turmeric powder, red chili powder, and 0.5 tsp of salt. Whisk to combine the dry ingredients.
- c.Add the finely chopped onion, tomato, green chili, and 2 tbsp of coriander leaves to the bowl.
- d.Gradually pour in about 3/4 cup of water while whisking continuously to create a smooth, lump-free batter. The consistency should be pourable, similar to a crepe or thin pancake batter. Add a little more water if it's too thick.
- e.Cover the bowl and let the batter rest for at least 10 minutes. This allows the besan to hydrate fully, resulting in a softer cheela.
- 2
Step 2
- a.Cook the Besan Cheelas
- b.Heat a non-stick skillet or tawa over medium heat. Once hot, drizzle about 1/2 tbsp of oil and spread it evenly.
- c.Pour a ladleful (about half) of the rested batter onto the center of the pan. Quickly spread it outwards in a circular motion to form a thin, even pancake about 6-7 inches in diameter.
- d.Cook for 2-3 minutes, or until the top surface looks set and the edges begin to dry and lift away from the pan. Drizzle a little oil around the edges and on top.
- e.Carefully flip the cheela using a spatula and cook for another 1-2 minutes until golden-brown spots appear on both sides.
- f.Remove the cooked cheela from the pan and keep it warm. Repeat the process with the remaining batter and oil to make the second cheela.
- 3
Step 3
- a.Poach the Eggs
- b.While the cheelas are cooking, fill a small, deep pot with 3-4 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat. Do not let it come to a rolling boil.
- c.Crack one very fresh egg into a small bowl or ramekin.
- d.Use a spoon to create a gentle whirlpool in the simmering water. Carefully slide the egg into the center of the whirlpool.
- e.Cook for 3-4 minutes for a runny yolk or 5 minutes for a firmer, jammy yolk. The egg white should be fully set.
- f.Using a slotted spoon, carefully lift the poached egg out of the water. Let it drain completely or gently pat it dry with a paper towel. Repeat the process for the second egg.
- 4
Step 4
- a.Assemble and Serve
- b.Place one warm besan cheela on each serving plate.
- c.Gently place a freshly poached egg on top of each cheela.
- d.Season the egg with a sprinkle of the remaining salt, freshly ground black pepper, and red chili flakes (if using).
- e.Garnish with fresh coriander leaves and serve immediately to enjoy the runny yolk with the savory cheela.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best poached eggs, use the freshest eggs you can find. Older eggs have runnier whites that tend to spread out in the water.
- 2The vinegar in the poaching water is crucial as it helps the egg whites coagulate quickly and maintain a compact shape.
- 3Ensure your cheela batter has a smooth, flowing consistency. If it's too thick, it will be difficult to spread; if too thin, it may tear while flipping.
- 4Maintain a steady medium heat when cooking the cheelas. If the pan is too hot, they will brown too quickly on the outside before cooking through.
- 5To save time, you can start poaching the eggs while the second cheela is cooking.
Adapt it for your goals.
Add Vegetables
Incorporate other finely chopped or grated vegetables into the batter, such as bell peppers, spinach, carrots, or zucchini for added nutrition and flavor.
Spice it UpSpice it Up
Add 1/4 tsp of garam masala or a pinch of asafoetida (hing) to the batter for a more complex, aromatic flavor.
Make it CheesyMake it Cheesy
Sprinkle some grated cheese (like cheddar or paneer) over the cheela right after flipping it in the pan. Let it melt slightly before serving.
Change the ToppingChange the Topping
Instead of a poached egg, you can top the cheela with a fried egg (sunny-side up), scrambled paneer (paneer bhurji), or a dollop of mint-coriander chutney and yogurt.
Why this is on our healthy list.
Excellent Source of Protein
The combination of besan (chickpea flour) and eggs provides a high-quality protein boost, essential for muscle repair, satiety, and maintaining energy levels throughout the day.
Rich in Dietary Fiber
Besan is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels by ensuring a slow release of energy.
Naturally Gluten-Free
This dish is made from chickpea flour, making it a fantastic and nutritious option for individuals with gluten intolerance or celiac disease.
Packed with Nutrients
This meal is rich in essential vitamins and minerals, including iron and folate from besan, and Vitamin D, B12, and choline from eggs, supporting overall health and well-being.
Frequently asked questions
Yes, this is a very healthy and balanced meal. Besan (chickpea flour) is rich in protein and fiber, and is naturally gluten-free. Eggs are an excellent source of high-quality protein and essential nutrients. The combination provides sustained energy, making it a great choice for breakfast or lunch.