Chickpea Flour Cheela (Savory Pancakes)
A savory and protein-rich pancake made from chickpea flour (besan), perfect for a quick snack or light meal. This recipe is naturally gluten-free and easily customizable with your favorite vegetables.
Ingredients
- 1 cup Chickpea Flour (Besan)
- 1 cup Water
- 1/2 cup Finely Chopped Onion
- 1/2 cup Finely Chopped Tomato
- 1 number Finely Chopped Green Chili
- 2 tbsp Cilantro
- 1/2 tsp Turmeric Powder
- 1/4 tsp Red Chili Powder
- 1/2 tsp Salt
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a mixing bowl, combine the 1 cup of chickpea flour, 1 cup of water, 1/2 cup of finely chopped onion, 1/2 cup of finely chopped tomato, 1 number of finely chopped green chili, 2 tablespoons of cilantro, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of red chili powder, and 1/2 teaspoon of salt.
- 2Whisk all the ingredients together until you have a smooth batter. If the batter seems too thick, add a little more water, a tablespoon at a time, until it reaches a consistency similar to pancake batter.
- 3Heat a lightly oiled griddle or a 25.4 cm non-stick pan over medium heat, which is 175°C.
- 4Once the pan is hot, pour about 1/2 cup of the batter onto the griddle. Use the back of your ladle or a spoon to spread the batter into a thin circle, about 15.24-20.32 cm in diameter.
- 5Cook the cheela for 2 to 3 minutes on the first side, until the edges start to look dry and small bubbles appear on the surface. Carefully flip the cheela using a spatula.
- 6Cook the cheela for another 2 to 3 minutes on the second side, until it is golden brown and cooked through. Repeat this process with the remaining batter, adding a little more vegetable oil to the pan if needed between cheelas.
- 7Serve the chickpea flour cheela hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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