Breakfasts have always been an important tradition in Indian families. Since I was little, as far back as I can remember, every morning has started with a hot breakfast. Stuffed Paratha, Bread & omelet, poha, savory french toast, bread pakora were some of the breakfast we relished in all seasons. Apart from these, Besan cheela was quite favorite of us and when I make them for my family I always reminisce about good old days.
This recipe was originally published back in 2011 when I didn’t know much about taking pictures of food. I decided it was time for a bit of updating and well worth a reintroduction so you can enjoy this eggless and grain-free breakfast! Although, the recipe is same I added few details.
Cheela is a kind of like a vegetarian omelet made with nutty gram flour, traditionally known as besan, a staple ingredient in Indian kitchens. It is naturally gluten free, full of protein, super delicious and usually pretty cheap compared to other gluten free flours. Cheela is often sold in the roadside eateries of Indian cities with different names (chilro, pudla Chila) , rolled with paneer, tomatoes and spicy mint chutney on the side.
The beauty of besan cheela is that it is extremely easy to make at home and so versatile. The batter is prepared by mixing besan and water though you can add egg or milk, but there’s no need. The batter (without egg or milk) keeps well in the refrigerator for 2-3 days. Add herbs and spices when you are ready to cook. Everyone adds their personal touch and favorite spices to it. Some of the most commonly used spices and herbs include cumin, carom seeds, dry fenugreek leaves and garlic (fresh or dry).
The texture of these cheelas is just great, soft and moist. I take care not to overcook as it gets a little dry. You can fill them like a classic wrap, with vegetables, or transform them into a snack by rolling them up and slice into bite-size pieces. For a veggie omelet version add any greens or chopped vegetables to the batter.They can even be served plain as flatbread with any curry. They are really satisfying and can be easily adapted to your tastes. Since I make them for breakfast I choose to stuff with fresh paneer to start the day healthy. You can veganise the recipe by substituting the paneer with tofu. If you are having these for breakfast or brunch like me serve them hot with a cup of tea or coffee.
Besan Cheela with spinach leaves
If you try this besan cheela or any of my recipes, please don’t forget to let me know how it works out for you in the comments. I love hearing from you and seeing the pictures! Be sure to follow me on FACEBOOK, TWITTER, and INSTAGRAM.
Besan Cheela with potato sabzi
A high protein, high fiber gram flour pancake that tastes delicious while being easy to make.
Ingredients
- 2 cups (200g) besan/gram flour
- 1 1/2 (+ -) cup water
- Salt to taste
- 1 tbsp. olive oil
- 2 cloves garlic or 1 tsp garlic powder
- 1 tsp cumin seeds
- 4 green chilies, chopped
- 1 pinch turmeric powder (optional)
- 1/8 tsp baking soda
- 250 g Fresh Paneer, thinly sliced
- 1/3 cup cilantro, finely chopped
- Cream cheese
Instructions
- Peel and mince garlic. Add it to the mortar and pestle along with cumin seeds and half of chopped green chilies to crush down into a paste. Cumin seeds will still have a little bite. (If you do not have mortar and pestle use garlic powder and whole cumin seeds).
- In a mixing bowl, place besan and turmeric powder, mix together. Add water, little at a time and mix to get a smooth batter with a consistency of cream. Add olive oil, garlic, cumin and green chili paste, mix well. Cover and refrigerate for 2 hours or overnight.
- When ready to cook, add baking soda mixed with little water. Stir well.
- Preheat oven to 200°F. Place a baking sheet in oven.
- Heat a non-stick griddle over medium heat, pour one ladle full of the prepared batter and spread in circular motion. (they can be made thick or thin) Drizzle few drops of oil around the cheela while the bottom is still cooking.
- When the top starts to dry and the base turns golden brown, flip the cheela and cook till the other side is also done.
- Remove cheela from pan.
- Spread a thin layer of cream cheese. Sprinkle cilantro, paneer and chopped green chili on one side or in the center of the cheela. Fold. You can also mix the cilantro leaves in the batter instead of sprinkling over paneer.
- Place in oven to keep warm cover with foil. Repeat the process with remaining batter. Serve immediately with ketchup and mint chutney.
Bringing Besan Cheela to Cookonceeattwice linky and #cookblogshare @ Monika’s Everyday healthy recipes.
Angie@Angie's Recipes
Love the colour from turmeric! These pancakes are different and very delicious.
Monika Dabrowski
Your breakfast recipes are always so creative and this one is no exception! Thank you for sharing with #CookBlogShare
Michelle Frank | Flipped-Out Food
I love savory pancakes, and these look just delicious! These photos are all lovely: was there a “before” picture? I know I have some old food photos that are shockingly bad—I’m always SO relieved when I give those posts a makeover! 😉
Balvinder
Thank you, Michelle! My old recipe is still on the blog.
Corina Blum
I think these sound wonderful and I bet the gram flour gives them a lovely flavour. I’m also a fan of savoury pancakes – I would much rather eat a savoury breakfast than something sweet. Thanks for sharing with #CookOnceEatTwice!
Emma - Bake Then Eat
I bought a bag of gram flour the other day for a recipe and I was wondering what to do with the rest of it, now I know these savoury pancakes look amazing.
Mayuri Patel
Wow, love how you’ve stuffed paneer into the cheela. What a great idea. Love the recipe.
Tarnjit Hemer
I’ve never made these. They are definitely worth trying. And gluten free – no less. Your presentation is always immaculate! Thank you.
Ramya
I have never added garlic and cumin seeds. Good for our tummy since gram flour is hard for some to digest.