☕FUN TO COOK BOOK☕

Besan Cheela [57]

INGREDIENTS (used American measuring cup, 1 cup 250 ml)

▶Gram flour/Chickpea flour - 1 cup
▶Rice flour - 2 tbls
▶1 small onion or 1/3rd cup onion, chopped finely
▶1 small Tomato or 1/3rd cup Tomato, chopped finely (optional)
▶Chopped coriander leaves - 1-2 tbls
▶Ginger chopped finely - 1 tbls
▶Green chillies, chopped finely - 1-2
▶Capsicum, chopped finely(optional) - 1/3rd cup
▶Turmeric powder - 1/4 tsp
▶Kashmiri chilli powder or red chilli powder - 1/2 tsp
▶A Pinch of asafoetida
▶Roasted Cumin powder - 1 tsp
▶Amchur powder (dry mango powder) - 1 tsp
▶Salt or black salt as per taste
▶Water or as required (consistency has to be of medium consistency) -
1/2 cup to 1 cup

METHOD :

1. Sift 1 cup gram flour and 2 tbls of rice flour.

2. Sprinkle 1/4 tsp of Turmeric powder.

3. Also Sprinkle 1 tsp Cumin powder, 1/2 tsp of red chilli powder, a pinch of asafoetida and salt.

4. Add finely chopped onion, tomato, ginger, green chillies and coriander leaves.

5. Mix all nicely.

6. Pour 1/2 cup water and mix with a wired whisk.

7. If the batter is thick then add 1-2 tbls water or more until it achieves medium consistency. The batter has to be flowy and smooth.

8. Heat tawa or nonstick tawa on high heat. Once it's hot lower the flame and pour a ladle full of the batter. Quickly spread the batter with the back of a spoon. Alternatively you could rotate the pan allowing the batter to spread.

9. Allow the Cheela to cook, drizzle few drops of oil then once golden brown then flip on the other side and cook until golden brown in colour.

10. You would see brown specs on them remove the Cheela and place aside. Repeat the same with the rest of the batter. Serve Besan Cheela hot with tomato ketchup or green chutney.

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Yours sweet and spicy,
Halima :)