Cheela is a savoury Indian pancake made with besan, which is chickpea flour, and spices.
Ingredients
Cooking Instructions
Download PDFIn a mixing bowl, combine the chickpea flour, rice flour and dry spices. Gradually add water, whisking to form a smooth, lump-free batter. The batter should have a pourable consistency, like pancake batter. Finely chop the onion, tomato, coriander and green chilli, then stir into the batter. Let it rest for 10 minutes.
Heat the oil in a small pan over a medium heat. Add the curry leaves and fry for 30-40 seconds, or until crisp and aromatic. Be careful as the leaves may splutter. Remove with a slotted spoon and set aside, keeping the oil in the pan.
Pour a ladleful of batter into the pan and use the back of the ladle to spread it evenly into a thin circle. Drizzle a little oil around the edges, then cook for 2-3 minutes, or until the bottom is golden and crisp. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter, greasing the pan as needed.
In a small bowl, whisk the yoghurt until smooth. Stir in the green chutney. Place the cheelas on a serving plate. Top with the crispy curry leaves and serve with the yoghurt chutney on the side.
