Cheelah

Contributed by: Rahul Kumar Singh

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This savoury pancake (cheelah / chilla) recipe was passed down to my mother, Mdm Nishma Jain, from her mother. She was from a village which grew crops including gram in large quantities. Being high in protein, she would make these pancakes for the men going to the farms which would both provide them sufficient energy and keep them full for long periods.

As this is a healthy and nutritious snack, it makes a good breakfast for children. It can be decorated with fun condiments to attract them – like how my mother did for me in primary school.

Portion: 2 pax (4 pancakes)
Prep Time: 10 - 15 mins
Cook Time: 5 mins
Total Time: 20 mins

Ingredients

• 100g gram flour (Besan)

• 150ml water

• ¼ tsp turmeric

• ¼ tsp chilli powder

• ½ tsp salt

• ⅛ tsp garam masala (optional)

• ¼ tsp cumin seed / caraway seed

• 2 tbsp coriander leaves, chopped (optional)

• 2 tbsp grated carrot (optional)

• 1 tbsp finely chopped cabbage (optional)

• 2½ tsp vegetable oil


Method

1. In a bowl, add gram flour and water. Mix to form a flowy consistency batter similar to pancakes.

2. Add turmeric, chilli powder, salt, garam masala (optional) and cumin / caraway seeds to the batter. Mix well.

3. (Optional) Add in the chopped coriander leaves, grated carrot and cabbage.

4. Heat a flat non-stick or cast-iron pan on medium flame for approximately 20 secs.

5. Grease the pan with a few drops of oil.

6. Scoop a ladle of the batter and spread it thinly on the pan and let it cook for about a minute.

7. Drizzle ¼ tsp of oil around the edges of the pancake. Once the edges start to get crisp and golden (approximately 30 secs), use a spatula to flip the entire pancake.

8. Drizzle another ¼ tsp along the edges. Cook for another 1 min. Press the spatula on the pancake to ensure even cooking.

9. Remove and place on a plate.

10. Serve with yogurt or some butter along with coriander mint chutney.


Helpful Tips

The batter should not be too thick or thin.

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