Suji Besan Vegetable Cheela
Suji Besan Cheela is a savory Indian pancake made with semolina (suji), gram flour (besan), and a blend of aromatic spices. This recipe is vegetarian and dairy-free, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the gram flour. You can serve this dish with green chutney.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
109 kcal
Protein
4 g
Carbs
19 g
Fat
2 g
Fiber
4 g
Ingredients
Wheat, semolina
0.5 cup (100g)
Besan (chickpea flour)
0.5 small cup (50g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
0.5 small cup (50g)
Chopped Green Chilli
2 tsp (4g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Carrot
0.25 cup, chopped (20g)
Green Beans (Chopped)
0.25 small cup (25g)
Instructions
Cooking Steps
In a large mixing bowl, combine the suji, besan, chopped onions, chopped tomatoes, carrot, beans, chopped coriander leaves, chopped green chilies, cumin seeds, coriander powder, red chili powder, and salt. Mix well.
Add water as needed to make a smooth batter. The batter should be of pouring consistency.
Heat a non-stick tawa or pan over medium heat. Grease the tawa with oil.
Pour a ladleful of the batter onto the tawa and spread it evenly in a circular motion.
Drizzle a little oil around the edges of the cheela. Cook for 2-3 minutes until the bottom side is golden brown.
Flip the cheela and cook for another 2-3 minutes until the other side is golden brown.
Repeat the process with the remaining batter to make more cheelas.
Serve hot.