Cheela are traditional pancakes. Besan ka cheela are protein packed, quick to make & best served hot with a green chutney.
Ingredients
2 cups gram flour (besan)
50 grams paneer (cottage cheese), cut into small cubes
1 cup bean sprouts
Salt to taste
¼ teaspoon carom seeds (ajwain)
¼ teaspoon red chili powder
1 tablespoon oil + more to shallow fry
1 teaspoon cumin seeds
¼ medium red capsicum, chopped
¼ medium yellow capsicum, chopped
¼ medium green capsicum, chopped
2-3 green chilies, chopped
1 medium tomato, chopped
3 tablespoons fresh coriander leaves, chopped
Directions:
- Place the gram flour in a bowl. Add salt, carom seeds and red chilli powder. Add water, little by little, and whisk to make a smooth dosa like batter. Let the batter rest for a while.
- Heat 1 tbsp oil in a non-stick pan and add cumin seeds. When the seeds begin to change colour, add all the three capsicums, green chilies, tomato and cottage cheese and toss. Add bean sprouts, salt and coriander leaves and mix well. Set aside to cool down to room temperature.
- Heat a dosa tawa and put a little oil on it. Pour a little batter and spread into a round cheela. Drizzle a little oil all around and cook till the underside is lightly browned. Spread a little of the filling on one side of the cheela and fold the other side over the filling. Transfer the cheelaonto a serving plate.
- Make more cheelas in the similar way and serve hot.