Give a twist to Besan Ka Cheela by making it with mixed dal (lentils) for a wholesome and a healthy breakfast. Make this simple recipe and stuff it with onion, tomato and green chilies along with some coriander stems and flaxseed. A little bit of Idli Podi / chaat masala sprinkled on the prepared cheelas enhances the flavour.
It can be a great lunch box meal too. So go ahead and try this amazing and delicious Fusion dish and relish it with green chutney or pickles. Please check below a step by step guide with pictures to prepare it.
- 2 tbsp. chana dal (Bengal gram)
- 2 tbsp. split moong dal (green gram)
- 2 tbsp. masoor dal (red lentil)
- 2 tbsp. tuvar dal (pigeon pea lentil)
- 2 tbsp. split urad dal (black gram)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander powder
- 1 tsp cumin powder
- handful of coriander & mint leaves, chopped
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 2 tbsp. flaxseed
- 2-3 tbsp. coriander stems, chopped
- oil to shallow fry
- 1/4 cup Idli podi / chaat masala
- green chutney / pickles / yoghurt to serve
Soak all the lentils in water overnight. Grind with required quantity of water into a batter like consistency.
Add salt, turmeric powder, coriander powder, cumin powder, coriander & mint leaves.
Mix everything well and keep aside for 20-30 minutes. Mix together onion, tomatoes, flaxseeds, coriander stems and chilies. Keep aside.
Heat a tawa / griddle and brush with some oil. Pour a ladleful of the batter and spread around with the back of the ladle. Drizzle some oil over it and around the edges.
Cook on a low flame till one side is done around 4-5 minutes. Flip it over and cook the other side too. Transfer to a serving plate.
Sprinkle some idli podi / chaat masala over it. Make similar cheelas with the remaining batter and serve them hot with pickle or green chutney.
Soak all the lentils in water overnight. Drain and .....
....grind along with ginger and fresh red/green chilies to a smooth paste.
Add turmeric powder, coriander powder, cumin powder,
salt to taste and coriander-mint leaves.
Mix well and adjust water to form a batter.
Mix onion, tomatoes, green chilies, coriander stems & flaxseeds.
Pour a ladleful of the batter on a greased tawa and spread with
the back of the ladle.
Spread some of the onion mix over it and drizzle a little bit of
oil on it and around the edges. Cook for 4-5 minutes on a low flame.
When done on one side, flip it over and cook the other side too.
Sprinkle some idli podi over it.
Serve them hot with green chutney or pickles.