Wheat Flour Savory Pancakes (Cheela) - Quick Indian Breakfast
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.
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
⚠ Contains Allergens
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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