I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Monday, 18 February 2013
Besan Ka Cheela
Besan Ka Cheela
Quantities will vary depending upon your taste , what I have written
here are mere indications , please tweak to taste . Golden rule is you
want a batter that is smooth , no lumps , and like in the case of
pancakes / dosas , of pouring consistency .
1 Cup Besan 2 tablespoons Chopped Onions. 1 Teaspoon Chopped green Chilies ( adjust ) 2 Tablespoons Chopped Green Coriander. Salt 1/4 Teaspoon Carom Seeds /Ajwain ( optional , I avoid ). 2/3d Cup Water ( adjust )
Mix all the above , no lumps should remain . Leave covered for about
15-20 minutes , makes a difference to rest the batter as the besan
absorbs the water nicely . You may need to add more water just before
making the cheelas/pancakes.
Heat a non stick tawa / frying
pan, grease the surface with 1/2 teaspoon oil , spread with a tissue..
on medium hot pan spoon batter rotate pan and spread evenly . Lower heat
, cover pan . 3-4 minutes later drizle oil on the surface of the
cheela/pancake ( I avoid ) , flip cheela , cover and cook 2 minutes .
Oil makes them crisp and tasty no doubt , so what I do is I have one oil free and the other then I eat with oil , guilt free !