Step-by-Step Instructions

1. 1.Combine Dry Ingredients

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

2. 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.

3. 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.

4. 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.

5. 5.Adjust Consistency

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

6. 6.Heat the Pan

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

7. 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.

8. 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.

9. 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.

10. 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.