How to make perfect Besan Chilla (Cheela) recipe at home in 15 minutes?

The famous Indian savory pancake known as Cheela, often referred to as Chilla or Besan Cheela, is created with gram flour (besan) batter. It is a popular breakfast or snack food in India, and each area enjoys its unique version of it. Cheela is renowned for its flexibility and ease of use. By incorporating various toppings or fillings, cheela may be made to order. Stuffing the cheela with paneer (Indian cottage cheese), veggies, or shredded cheese are a few common variants. For extra flavor, it can also be served with yogurt, pickles, or chutney.

Since gram flour is a high source of protein, dietary fiber, and important elements, cheela is not only tasty but also nourishing. It is ideal for gluten-free and vegetarian diets. In conclusion, cheela is an excellent and adaptable Indian pancake that is loved by many as a morning food, snack, or even a light dinner.

Here is a thorough recipe for Cheela:

Ingredients:

• 1 cup of besan (gramme flour)
• 12 cup crumbled or grated paneer
• 12 cups of mixed veggies, such as finely chopped spinach, bell peppers, onions, and bell peppers.
• 1 finely chopped green chili (optional)
• 1 teaspoon grated ginger
• 1.5 teaspoons of cumin seeds
• Half a teaspoon of turmeric powder
• 1/4 to 1/2 teaspoon red chili powder (adjust to taste)
• Salt as desired
• Cooking using ghee or oil
• Garnish with fresh coriander leaves

Instructions to make:

1. Gram flour (besan), grated paneer, mixed veggies, cumin seeds, turmeric, red chili powder, and salt should all be combined in a mixing bowl.
2. To create a smooth batter, thoroughly combine all the ingredients and then gradually add water. The texture ought to resemble that of pancake batter. Make sure the batter is smooth and free of lumps.
3. Give the batter 10 to 15 minutes to rest. This will facilitate the blending of the flavors and the water absorption of the besan.
4. A non-stick skillet or tawa should be preheated over medium heat and lightly greased.
5. A ladleful of batter should be poured onto the center of a heated skillet and spread out in a circular motion to create a thin pancake.
6. Around the cheela's borders and on the top surface, drizzle some oil or ghee. Cook the cheela till golden brown on the bottom over medium-low heat.
7. With a spatula, carefully flip the cheela over, then cook the other side for a few more minutes. Ensure that all sides are uniformly cooked and have a golden brown color.
8. Repeat the same with the remaining batter after removing the cooked cheela from the skillet. Freshly cut coriander leaves are used to garnish the cheelas.
9. Warm paneer and veggie cheela are best served with chutney, yogurt, or your preferred dip.

Take pleasure in your delectable Paneer and Vegetable Cheela.

Different Types:

Certainly! Here are some popular cheela varieties:

Moong Dal Cheela: Moong dal (split green gram) that has been soaked is ground into a smooth batter to make moong dal cheela. As moong dal is loaded with protein and minerals, it is a healthier choice.

Oats Cheela: Oats are ground into a fine powder to make oats cheela, a nutrient-dense version that is combined with gram flour or other flour. For those seeking a healthier option, it is a terrific choice.

Rava Cheela: Semolina (rava) is used in place of gram flour to make rava cheela, also known as semolina cheela or sooji cheela. It produces a texture that is somewhat crunchy and is frequently eaten with chutney or yogurt.

Palak Cheela: Spinach leaves are puréed into a smooth puree and mixed with the batter to make palak cheela. It not only gives the cheela a vivid green color, but it also improves its nutritious worth.

Tomato Cheela: The batter for tomato cheela contains finely chopped or pureed tomatoes. It gives the cheela a tangy flavor and luscious texture.

Onion Cheela: The batter for onion cheela has been combined with finely chopped onions. It gives the cheela a savory and sweet flavor.

Mung Bean Sprouts Cheela: Sprouted mung beans are used to make the dish known as cheela. The sprouts are fried like cheela after being mashed into a batter. It is a wholesome and crispy choice.

 Vegetable Cheela: This adaptable variant adds a variety of finely chopped vegetables to the batter, including carrots, bell peppers, onions, and more. It gives the cheela a vibrant and tasty touch.

These are just a handful of the countless cheela varieties you may experiment with. Cheela is a flexible food, so you may experiment with different flavors and ingredients to develop your own special cheela recipes.