This recipe makes great breakfast for everyone and especially for those who want to avoid eggs.
- 1 cup besan (chick pea flour)
- Salt to taste
- A pinch of asafetida
- ½ tsp red pepper powder
- ¼ tsp fine garlic paste
- A pinch of ENO Salt
- Cooking Oil
- Place besan (chickpea flour), salt, red pepper powder, garlic paste and asafetida in a large mixing bowl. Add enough water to make a smooth batter (stirring continuously). You may use your hand or a whisk. Keep aside for at least 1 hour.
- Prepare Cheela: Add ENO and mix well. Now spread ¼ tsp of oil on a non-stick skillet over medium heat. When it is hot, wipe off the oil from the pan with a cloth or tissue paper. Stir the batter and pour a ladle full of batter in the center of skillet. Spread the batter with the back of the ladle. Pour one spoonful of oil from the sides of Cheela.
- Cook uncovered for 2-3 minutes. Turn over and cook for one more minute until it is golden crispy.
- Repeat with remaining batter, stirring before using.
- Serve with Cilantro chutney or Tomato chutney or Mango chutney and plain yogurt or Raita.
Do You Know:
A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Pancakes exist in several variations in many different local cuisines. Pancakes can be eaten at different times of the day depending on local tradition.
A crepe is a popular variety of pancake of French origin.
In India, a dish called the Cheela (sometimes called Pooda) is a variety of Pancake. They can be made either sweet or salty and are of different thickness as per region. They are made in a frying pan and are of a similar batter as their European counterparts.