This is my take on the besan cheelas I grew up eating in my childhood. Cheelas or savoury pancakes were a favourite of my maternal grandpa and after my grandmom passed away and whenever we visited, my grandfather would request my mother each time to make them. As kids, we liked them just like most of the other things my mom made. She was an exceptionally good cook. She had the art of gleaning recipes from old aunties who kept their recipes close to their chest zealously. And, in those days of no cookbooks, internet, cookery shows etc., she had quite a repertoire ! She could make so many different types of pickles. Really, my only regret is that I could not learn most of her recipes because she passed away too soon at just 52 and I who was newly married was just discovering my new passion of cooking !
So, this is to my mother ! This has some of my modifications. I use moong dal instead of besan (gramflour) and add veggies etc. to the batter.
Here is the recipe for say 12 cheelas
Ingredients
1 cup moong dal ( soaked for about an hour in water)
2 tsp ginger garlic paste ( if not readymade ginger and garlic can be ground)
Some veggies chopped fine – Mushroom, tomato, onion, green chillies, green beans, carrots (grated) etc.
some chopped coriander and mint
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp garam masala powder
salt to taste
Method:
Blend together the moong dal with ginger garlic paste to a fine consistency like a dosa batter. Don’t make it too runny. Add the veggies and the masalas to the batter along with chopped coriander and mint. Check for salt. Now take a non-stick tawa, put very little oil on it. Now spread the batter on the tawa just like you would a dosa. Don’t make it too thick. Now cook it on a low flame initially and then on a higher flame and flip it when cooked. It should be crisp. One needs to use very little oil for subsequent cheelas.
Serve hot with ketchup or tangy mint chutney. Enjoy !