Besan ka Cheela

About Besan ka Cheela

Ingredients

• Gram flour (besan) 2 cups
• Medium onion, finely chopped ½
• Carrot, peeled and finely chopped ½
• Cashewnuts, finely chopped 1 tsp
• French beans, finely chopped 2 tsps
• Medium tomato, finely chopped ½
• Fresh coriander leaves, chopped 2 tbsps
• Green chilli, chopped 1
• Carom seeds (ajwain) ½ tsp
• Black pepper powder ½ tsp
• Coriander powder ½ tsp
• Red chilli powder ½ tsp
• Chaat masala ½ tsp
• Salt to taste
• Oil 2 tbsps

How to Make Besan ka Cheela (Stepwise Photos)

Method

1. Take gram flour in a large mixing bowl, add onion, carrot, cashewnuts, French beans, tomato, coriander leaves, green chilli, carom seeds, black pepper powder, coriander powder, red chilli powder, chaat masala and salt and mix well. Gradually add sufficient water and whisk into a smooth batter of semi thick consistency.
2. Heat some oil on a non-stick tawa, pour a ladle full of batter and spread into a round cheela and cook on medium heat.
3. When the underside is golden, flip it over and cook the other side similarly. Cook more cheelas similarly.
4. Transfer onto individual serving plates and serve hot with green chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps