Besan Methi Cheela | Gramflour and fenugreek Savory Pancake

Kalyani

Besan Methi Cheela is a high protein Gluten Free + Vegan Savory pancake made with Fresh Fenugreek leaves and Chickpea flour.

5 from 8 votes

Prep Time 10

Cook Time 15

resting time 20

Total Time 45

Course Breakfast, Snack

Cuisine Indian

Servings servings

225 grams Chickpea flour Besan, sifted
1/4 cup Rice flour optional but recommended
1/4 tsp Turmeric
1 tsp salt
1 cup Fenugreek leaves Methi leaves, washed and finely chopped
1/2 tsp Carrom seeds ajwain, crushed between your palms
1.25 cups water or as required
1 tsp Ginger finely grated
1 tsp Green Chillies finely minced- for kids you can skip or sub with red chilli powder
1 tsp Oil per chilla to shallow fry them

In a bowl, whisk together the flours, salt and spices incl the green chilly and ginger.
Then add the turmeric, chopped Methi leaves and slowly add water to make a thickish batter.
Whisk well.
Cover and keep for 20-25 mins
At the end of the resting time, whisk once again to get a pouring consistency batter, add little more water if required.
Heat a cast iron skillet / Non stick pan
Mix and spread a ladle or two of the batter.
Do not spread too much
Drizzle 1/2 -1 tsp oil around the edges.
Cook and cover for 1 min
Flip and again cook for 1-2 mins till done
Serve hot as is or with any chutney or spice powder

Keyword Besan, Besan Chilla, Breakfast, Cheela, Chilla, Gluten Free, Methi, Methi Cheela, Vegan

Tried this recipe?Let us know how it was!