Name: Wheat Flour Savory Pancakes (Cheela) - Quick Indian Breakfast
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 4 Pancakes
Cuisine: Indian
Ingredients: 1 cup Wheat Flour; 1/2 cup Curd/Yogurt; 1 tsp Salt; 1.25 cups Water; 1 (chopped) Onion; 1/4 cup (chopped) Coriander leaves; 1 (chopped) Green chilli; 1/2 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Baking soda/Eno; 2 tsp Oil

Ready in

60 mins

Cuisine

Indian

Prep Time

10 min

Cook Time

20 min

Serving

4 Pancakes

Calories / Serving

~150 kcal

Recipe by wow emi ruchulu on YouTube

Recipe Summary

This recipe demonstrates how to prepare a quick and easy Indian breakfast featuring savory pancakes made from wheat flour and yogurt. Flavored with fresh onions, green chilies, coriander, and aromatic spices, these healthy pancakes are perfect for a simple and delicious start to your day.

Adjust servings

Tap an ingredient to mark it ready0 of 11 ready

All Ingredients - Main Ingredients

Wheat Flour 1 cup
Curd/Yogurt 1/2 cup
Salt 1 tsp
Water 1.25 cups
Onion 1 (chopped)
Coriander leaves 1/4 cup (chopped)
Green chilli 1 (chopped)
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Baking soda/Eno 1 tsp
Oil 2 tsp

Tools You'll Need

Pan
Frying pan
Mixing bowl
Whisk
Bowl
Spatula

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

⚠ Contains Allergens

glutendairy

Step-by-Step Instructions

Step 1: Prepare the Batter Base

In a mixing bowl, combine 1 cup of wheat flour, 1/2 cup of curd/yogurt, and 1 tsp of salt. Add 1/2 cup of water and begin whisking. Gradually add an additional 1/4 cup of water, continuing to whisk until the mixture starts to combine. Add the final 1/2 cup of water and whisk thoroughly to ensure there are no lumps, creating a smooth batter.

Step 2: Rest the Batter

Cover the bowl with a lid or plate and let the batter rest for to allow the flour to hydrate and the flavors to meld.

Step 3: Add Flavorings to Batter

After , remove the lid and mix the batter very well. Add the chopped onion, chopped coriander leaves, and 1 chopped green chili. Stir to combine these ingredients evenly. Then, add 1/2 tsp of turmeric powder and 1 tsp of cumin powder, mixing until the spices are well incorporated.

Step 4: Activate the Batter

Add 1 tsp of baking soda or Eno to the batter and mix it in thoroughly. The batter should have a smooth, flowing consistency, suitable for spreading on a pan.

Step 5: Cook the Pancakes

Heat a non-stick pan over medium heat. Add 1 tsp of oil and spread it evenly across the pan using a paper towel. Pour a ladleful of the prepared batter onto the pan and gently spread it evenly into a round pancake shape. Drizzle 1 tsp of oil around the edges of the pancake.

Step 6: Flip and Finish Cooking

Cook the pancake until the bottom turns golden brown and the edges begin to crisp, which should take about . Carefully flip the pancake using a spatula and cook the other side until it also turns golden brown and is cooked through. Remove the cooked pancake from the pan.

Step 7: Serve

Repeat the cooking process for the remaining batter. Serve the healthy and simple Indian breakfast pancakes hot, optionally rolled up.

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