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Besan Cheela / savory Indian Pancake for Breakfast

How to Make Besan Cheela

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Course: Breakfast, brunch
Author: Rekha Kakkar


  • 300 g besan /gram flour
  • 1 cup water
  • Salt to taste
  • ¼ onion finely chopped
  • 75 g broccoli grated
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 green chili - finely chopped
  • 2-3 leaves Tbsp Coriander finely chopped
  • 4 teaspoon Oil


  • 1. In a mixing bowl Mix besan, salt, red chilli powder, vegetables, coriander powder, turmeric powder and add enough water to make a cheeks batter of a medium thick pouring consistency, adding the water a little at a time.
  • 2. Allow the batter to rest for 5-10 minutes and whisk again so as to break any lumps.
  • 3. Brush a non stick tava/griddle/pan with oil.
  • 4. Now with the help of a cup pour ¼ cup od chela batter and spread it outwards using back of the cup or a spoon.
  • 5. Reduce the heat to medium hot and cook edges start to crisper up and are golden brown in color.
  • 6. add little bit oil in the side if it is still sticking to tava and flip it to cook the other side.
  • 7. when other side is cooked serve besan cheela hot with a green chutney and ketchup.