Besan Rava Cheela – Quick and Healthy Breakfast

Step 1: Combine Dry Ingredients

In a mixing bowl, add 3 tablespoons of rava (semolina) and 3 tablespoons of besan (gram flour).

Step 2: Add Spices and Herbs

Add 2 finely chopped green chilies, 1/2 teaspoon of cumin powder, 2 tablespoons of chopped coriander leaves, and 1/2 teaspoon of salt (or to taste) to the bowl.

Step 3: Prepare the Batter

Gradually add 1/2 to 3/4 cup of water while mixing continuously to form a smooth batter. Ensure the batter is not too thick or too thin, aiming for a consistency similar to dosa batter.

Step 4: Rest the Batter

Cover the bowl and let the batter rest for 5-10 minutes. This allows the rava to soak and swell, thickening the batter.

Step 5: Adjust Consistency

After resting, the batter will be thicker. Add a little more water if necessary to achieve the desired dosa-like consistency.

Step 6: Heat the Pan

Heat a pan or griddle (tava) on medium flame. Spread a little oil or ghee evenly on the pan.

Step 7: Cook the Cheela

Once the pan is hot, pour one ladle of batter onto the pan. Gently spread the batter lightly with the back of the spoon to form a medium-thick round pancake.

Step 8: Add Oil and Cook

Drizzle a little oil around the edges of the cheela. Cook on medium flame for 2-3 minutes until the bottom side turns golden brown and crispy.

Step 9: Flip and Cook Other Side

Gently flip the cheela and cook the other side for another 2-3 minutes until it is also crispy and golden brown.

Step 10: Serve Hot

Once both sides are cooked and golden, the Besan Rava Cheela is ready. Serve hot with green chutney, tomato ketchup, or curd.

• Ensure the batter is neither too thick nor too thin; aim for a dosa-like consistency.

• Cook the cheela on medium flame until both sides are golden brown and crispy.

• Adjust spices like turmeric and chili powder according to your taste.

• Add finely chopped onions and tomatoes to the batter for extra flavor and nutrition.

• Serve with green chutney, tomato ketchup, or curd.