Besan Cheela Recipe – Quick Indian Gram Flour Pancake with Onion & Chilli

Last Updated on 2 months by Neha Deshmukh

Besan Cheela Recipe – Quick Indian Gram Flour Pancake with Onion & Chilli

Hey everyone! If you’re looking for a super quick, satisfying, and flavorful Indian breakfast or snack, you have to try Besan Cheela. I remember making these with my grandmother during school holidays – the smell of them cooking always filled the house with such warmth. They’re basically savory pancakes made from gram flour (besan), and they’re incredibly versatile. Let’s get cooking!

Why You’ll Love This Recipe

Besan Cheela is the perfect recipe when you want something delicious fast. It comes together in under 10 minutes, requires minimal ingredients, and is incredibly satisfying. Plus, it’s a fantastic way to sneak in some protein and veggies! They’re light, fluffy (when done right!), and bursting with flavour. Honestly, once you try these, they’ll become a regular in your kitchen.

Ingredients

Here’s what you’ll need to make these delightful cheelas:

• ?? cup Besan / Gram Flour
• 1 tbsp Maida / Plain Flour / All-Purpose Flour
• 1/3 cup Water (approx. 80ml)
• ?? tsp Baking Powder
• ?? tsp Salt
• 2 tbsp Onion, finely chopped
• 2 tbsp Coriander, finely chopped
• 1 Green Chilli, finely chopped (adjust to your spice preference!)
• 1 tsp Butter (for cooking)
• ?? tsp Pepper, crushed

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Besan/Gram Flour: This is the star of the show! Besan is made from ground chickpeas and is a fantastic source of protein and fibre. It’s readily available in Indian grocery stores and increasingly in larger supermarkets. You can also find it online.
• Maida vs. Whole Wheat: Traditionally, maida (all-purpose flour) is used for a lighter texture. But, if you’re looking for a slightly healthier option, you can absolutely substitute it with whole wheat flour. It will give the cheela a slightly more rustic texture.
• Regional Chilli Varieties: I love using a simple green chilli, but feel free to experiment! Serrano peppers will give you a good kick, while milder chillies like jalapeños are great if you prefer less heat.
• Water: The amount of water needed can vary slightly depending on the quality of your besan. Start with 1/3 cup and add more, a tablespoon at a time, until you reach a smooth, flowing batter.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a mixing bowl, combine the besan, maida, and water. Now, whisk, whisk, whisk! Seriously, whisk for a good 5 minutes until the batter is completely smooth and free of lumps. This is key to a fluffy cheela.
2. Add the baking powder, salt, chopped onions, coriander, and green chilli to the batter. Give it a good mix to combine everything.
3. Heat the butter in a non-stick pan over medium heat. Make sure the butter is melted and spread evenly across the pan.
4. Pour a ladleful of batter onto the hot pan. Immediately tilt the pan in a circular motion to spread the batter into a round shape – think of it like making a thin crepe.
5. Sprinkle a little crushed pepper over the cheela. Cook for about 2 minutes, or until you see bubbles forming on the surface and the edges start to look golden.
6. Carefully flip the cheela using a spatula. Cook the other side for another 1-2 minutes, until it’s golden brown and cooked through.
7. Fold the cheela in half and slide it onto a plate. Serve immediately with your favourite chutney or sauce!

Expert Tips

• Non-Stick Pan is Your Friend: Seriously, don’t even try this without a good non-stick pan. It’ll save you a lot of frustration!
• Batter Consistency: The batter should be flowing, but not too runny. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan.
• Medium Heat is Key: Cooking on medium heat ensures the cheela cooks evenly and doesn’t burn.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the butter with a vegan-friendly oil like coconut oil or sunflower oil.
• Gluten-Free Adaptation: Skip the maida altogether and use only besan! It works beautifully.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chilli powder to the batter for an extra kick. Feel free to experiment with different spices.
• Street Food Style Variation: My local chaat wallah adds a sprinkle of chaat masala and a squeeze of lemon juice before serving. It’s amazing.

Serving Suggestions

Besan Cheela is delicious on its own, but even better with:

• Tomato Sauce (a classic!)
• Mint-Coriander Chutney
• Sweet Tamarind Chutney
• A dollop of yogurt

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What is Besan and where can I find it? Besan is a flour made from ground chickpeas. You can find it in Indian grocery stores, some larger supermarkets, and online.
• Can I make the batter ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.
• How do I prevent the cheela from sticking to the pan? A good non-stick pan and enough butter are key! Also, make sure the pan is properly heated before adding the batter.
• What other vegetables can I add to the cheela? Get creative! Grated carrots, spinach, or finely chopped capsicum all work well.
• Can I use oil instead of butter? Absolutely! Any neutral-flavored oil will work, but butter adds a lovely richness.

Enjoy making these Besan Cheelas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!