Besan Cheela Recipe- Gram Flour Pancakes in Spicy Yogurt Gravy

Last Updated on 5 months ago by Neha Deshmukh

Besan Cheela Recipe – Gram Flour Pancakes in Spicy Yogurt Gravy

Hello friends! Today, I’m sharing a recipe that’s been a family favorite for years – Besan Cheela with a tangy, spicy yogurt gravy. It’s comfort food at its finest, and honestly, it’s way easier to make than you might think. I first made this when I was trying to impress my now-husband with my cooking skills (it worked!), and it’s been a regular on our dinner table ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Besan Cheela recipe isn’t just about deliciousness; it’s about versatility. These gram flour pancakes are packed with flavour, and the yogurt gravy adds a lovely cooling contrast to the subtle spice. It’s a complete meal in itself, perfect for a quick weeknight dinner or a lazy weekend brunch. Plus, it’s easily adaptable to your spice preference and dietary needs – more on that later!

Ingredients

Here’s what you’ll need to make this delightful dish:

• 1 cup gram flour (besan) – about 180g
• 1 pinch asafetida (hing) – roughly 1/4 teaspoon
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste!)
• 1/4 teaspoon garam masala powder
• 1 teaspoon salt
• 1 teaspoon ginger-garlic paste
• 1 green/red chili, finely chopped (optional, for extra heat)
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon lemon juice
• 2 tablespoons + 1 teaspoon oil
• 2 tablespoons oil/ghee (for cooking the cheelas)
• 1 teaspoon grated ginger
• 2 teaspoons grated garlic
• 1 tablespoon coriander powder
• 2 tablespoons gram flour
• 1.25 cups natural yogurt – about 300ml
• 1/2 teaspoon garam masala powder

Ingredient Notes

Let’s talk ingredients! Besan, or gram flour, is the star here. It’s made from ground chickpeas and gives the cheelas a lovely nutty flavour and a slightly crispy texture.

Asafetida (hing) is a bit of an unsung hero in Indian cooking. It adds a unique savoury depth, and a little goes a long way! If you’re not familiar with it, don’t skip it – it really elevates the flavour.

Spice levels are totally up to you. I like a good kick, but feel free to adjust the chili powder to your liking. Some families in Rajasthan love it really spicy, while others prefer a milder flavour. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the cheela batter. In a bowl, mix together the gram flour, asafetida, cumin seeds, turmeric powder, red chili powder, garam masala powder, salt, ginger-garlic paste, chopped chili (if using), coriander leaves, lemon juice, and 2 tablespoons of oil.
2. Add water gradually, whisking until you get a smooth, flowing batter. It shouldn’t be too thick or too runny – think pancake batter consistency.
3. Now, heat a lightly greased pan (I prefer non-stick) over medium heat. Pour a ladleful of batter onto the pan and spread it into a thin circle.
4. Cook for about 2-3 minutes per side, or until golden brown and crispy. Flip carefully! Once cooked, set aside and repeat with the remaining batter. Cut the cheelas into bite-sized pieces.
5. Time for the gravy! Heat 1 teaspoon of oil in a separate pan. Add the grated ginger and garlic, and sauté for a minute until fragrant.
6. Add the coriander powder and 2 tablespoons of gram flour. Sauté for another minute, stirring constantly to prevent burning.
7. Whisk the yogurt with water until smooth. Slowly pour it into the spice mixture, whisking continuously to avoid curdling.
8. Bring the gravy to a gentle boil, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally.
9. Finally, add the cheela pieces to the gravy and simmer, covered, for another 5 minutes. This lets the flavours meld beautifully.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the cheelas. Work in batches for the best results.
• If the batter is too thick, add a little more water, one tablespoon at a time.
• Keep the heat medium to prevent the cheelas from burning.
• Whisking the yogurt with water before adding it to the gravy is key to preventing curdling.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as gram flour is a gluten-free ingredient.
• Spice Level Adjustments: Reduce or omit the chili powder for a milder flavour. My friend, Priya, makes it super mild for her kids!
• Regional Variations: In Gujarat, they often add finely chopped onions and tomatoes to the cheela batter. In Rajasthan, you might find a touch of dried mango powder (amchur) in the gravy for extra tang.

Serving Suggestions

Besan Cheela is fantastic on its own, but it also pairs well with:

• A side of mint-coriander chutney
• A dollop of plain yogurt
• A simple onion salad
• A cup of masala chai

Storage Instructions

Leftover Besan Cheela can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The gravy is best enjoyed fresh, but can also be refrigerated for a day or two.

FAQs

1. What is the best way to prevent the cheelas from sticking to the pan?

Make sure your pan is well-greased and heated properly before adding the batter. A non-stick pan is your best friend here!

2. Can I make the gravy ahead of time? How long will it keep?

Yes, you can! The gravy can be made a day ahead and stored in the refrigerator. Just give it a good stir before adding the cheela pieces.

3. What can I substitute for yogurt in the gravy?

As mentioned before, plant-based yogurts work great. You could also try using cashew cream for a richer gravy.

4. What is the role of Asafetida (Hing) in this recipe?

Hing adds a unique umami flavour that really enhances the overall taste. It also aids digestion!

5. Can I add vegetables to the cheela batter? Which ones work best?

Absolutely! Finely grated carrots, zucchini, or spinach work wonderfully. Just add about 1/2 cup of grated vegetables to the batter.