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Besan Cheela

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In an Indian household, Besan Cheela is the ultimate “I’m in a hurry but want something healthy” breakfast. It’s naturally gluten-free, packed with protein, and keeps you full for a long time.

The secret to a “less oil” cheela that doesn’t taste like cardboard is all in the batter consistency and using a good non-stick or well-seasoned cast iron tawa (griddle).

Here is my authentic, homestyle recipe.

Ingredients

  • 1 cup Besan (Gram flour)
  • 2 Green chilies, finely chopped (adjust for your heat level)
  • Handful of Fresh coriander leaves, finely chopped
  • 1 Small onion, very finely minced (adds moisture)
  • ¼ tsp Turmeric powder (for that beautiful golden glow)
  • ½ tsp Ajwain (Carom seeds) – Crucial for digestion!
  • Salt to taste
  • Water (approx. ¾ cup)
  • Oil (only a few drops per cheela)

The Method

1. Make the Batter

In a mixing bowl, whisk the besan, salt, turmeric, and ajwain. Slowly add water while whisking to ensure there are no lumps. The consistency should be like a pourable pancake batter—not too thick, not watery.

2. Add the Aromatics

Stir in your green chilies, coriander, and minced onions. Let the batter rest for 5–10 minutes. This allows the besan to hydrate, making the pancakes softer.

3. The Low-Oil Cook

  • Heat a non-stick tawa or griddle on medium heat.
  • Lightly grease it once with a drop of oil and wipe it off with a paper towel. This creates a thin film.
  • Pour a ladleful of batter in the center and spread it outward in a circular motion (like a crepe or dosa).
  • The Trick: Cover the pan with a lid for 1 minute. The steam helps cook the top and edges without needing extra oil.

4. Flip and Crisp

Once the edges start to lift and the bottom is golden brown, drizzle just 2-3 drops of oil around the edges. Flip it over and cook the other side for 30–40 seconds, pressing down gently with a spatula.

My Pro-Tips for Health & Flavor

  • Veggie Power: If you want to make it even healthier, grate some carrots or beetroot into the batter.
  • The Ajwain Factor: Don’t skip the carom seeds (ajwain). Besan can sometimes be heavy on the stomach; ajwain fixes that and adds a lovely earthy aroma.
  • Serving: Eat these hot! They go best with a spicy mint-coriander chutney or just a dollop of plain yogurt.

How to make Delicious Handva

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Handvo is a traditional Gujarati savory cake made from a mixture of rice, lentils, and vegetables. Here’s a basic recipe to make handvo:

Ingredients:

  • 1 cup rice
  • 1/4 cup chana dal (split chickpeas)
  • 1/4 cup toor dal (pigeon peas)
  • 1/4 cup urad dal (split black gram)
  • 1/2 cup grated bottle gourd (dudhi/lauki)
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 1/2 cup chopped spinach
  • 2 tablespoons grated ginger
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1/4 cup yogurt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida (hing)
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon baking soda
  • Lemon juice (optional)
  • Fresh coriander leaves for garnish

Instructions:

  1. Wash and soak the rice and dals (chana dal, toor dal, and urad dal) together in water for about 6-8 hours or overnight.
  2. After soaking, drain the water and grind them together into a coarse paste using very little water. The consistency should be similar to dosa batter.
  3. Transfer the batter to a large mixing bowl and add grated bottle gourd, carrot, zucchini, chopped spinach, grated ginger, green chilies, yogurt, turmeric powder, red chili powder, and salt. Mix everything well.
  4. Heat oil in a small pan, add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
  5. Pour this tempering over the batter and mix well.
  6. Preheat your oven to 375°F (190°C).
  7. Grease a baking dish or cake tin with some oil.
  8. Add baking soda to the batter and mix well. The batter will become a little frothy.
  9. Pour the batter into the greased baking dish and spread it evenly.
  10. Optionally, sprinkle some sesame seeds and a few drops of lemon juice on top.
  11. Bake in the preheated oven for about 35-40 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
  12. Once done, remove from the oven and let it cool for a few minutes.
  13. Cut the handvo into squares or wedges and serve hot with green chutney or ketchup.
  14. Garnish with fresh coriander leaves before serving.

Enjoy your homemade Gujarati handvo!

Beat The Heat – Cold Drink

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Ingredients:

  • 1 large cucumber
  • 2 ripe tomatoes
  • 1 tablespoon mint paste (or a handful of fresh mint leaves)
  • Juice of 2 lemons
  • Ice cubes
  • Salt to taste
  • Water

Instructions:

  1. Peel the cucumber and chop it into small pieces. Similarly, chop the tomatoes.
  2. In a blender, add the cucumber, tomatoes, mint paste (or fresh mint leaves), lemon juice, a pinch of salt, and a handful of ice cubes.
  3. Blend everything together until smooth. If the mixture seems too thick, you can add a little water to achieve the desired consistency.
  4. Taste the mixture and adjust the salt and lemon juice according to your preference.
  5. Once the mixture is smooth and well blended, strain it through a fine-mesh sieve or a cheesecloth to remove any solids or fibers.
  6. Transfer the strained liquid to a pitcher and refrigerate for at least 30 minutes to chill.
  7. When ready to serve, give the drink a good stir and pour it into glasses filled with ice cubes.
  8. Garnish with fresh mint leaves or cucumber slices if desired.
  9. Serve cold and enjoy!

This drink is perfect for hot summer days, as it’s refreshing and packed with flavors from the cucumber, mint, tomato, and lemon. Cheers!

Daal Kachori

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The Perfect Snack for Any Occasion

When it comes to Indian snacks, Daal Kachori is an all-time favorite. This crispy, savory snack is perfect for any occasion, whether you are hosting a party or just looking for a quick snack to munch on. This recipe is a must-try for anyone who loves Indian food, as it’s easy to make and packed with flavor.

The dough for the kachoris is made from all-purpose flour, vegetable oil, and salt, which is mixed together with water to make a smooth dough. The filling is made from chana daal, onion, ginger paste, garlic paste, green chili, cumin seeds, turmeric powder, red chili powder, and salt. The filling is cooked on the stove until it has thickened and the daal is cooked.

To make the kachoris, the dough is rolled out into circles and a spoonful of the daal filling is placed in the center. The edges of the dough are brought together to seal the filling inside the kachori. The kachoris are then deep-fried until they are crispy and golden brown. Here is the recipe of this delicious treat.

Ingredients:

  • For the kachori dough:
    • 2 cups all-purpose flour
    • 1/4 cup vegetable oil
    • 1/2 teaspoon salt
    • Water, as needed
  • For the filling:
    • 1 cup chana daal (split Bengal gram lentils)
    • 1 onion, chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 green chili, chopped
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder
    • Salt, to taste
    • 2 tablespoons vegetable oil
    • Oil, for deep frying
  • For serving:
    • Tamarind chutney
    • Mint chutney
  1. To make the kachori dough, mix together the all-purpose flour, vegetable oil, and salt in a large mixing bowl. Add water as needed to make a smooth dough. Cover the dough and set it aside for 15-20 minutes.
  2. To make the filling, rinse the chana daal and soak it in water for about 30 minutes. Drain the water and grind the daal to a coarse paste in a food processor.
  3. Heat the vegetable oil in a pan and add the cumin seeds. Once they start to splutter, add the chopped onion, ginger paste, garlic paste, and green chili. Cook for a few minutes until the onions are soft.
  4. Add the ground daal, turmeric powder, red chili powder, and salt to the pan. Cook the mixture for about 10-15 minutes, stirring occasionally, until the daal is cooked and the mixture has thickened.
  5. Remove the daal mixture from the heat and let it cool.
  6. To make the kachoris, divide the dough into equal-sized balls. Roll each ball into a flat circle and place a spoonful of the daal filling in the center. Bring the edges of the dough together to seal the filling inside the kachori.
  7. Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the kachoris into the oil and fry them until they are golden brown.
  8. Serve the hot kachoris with tamarind and mint chutneys on the side.

The result is a delicious and flavorful snack that is perfect for any occasion. The kachoris can be served hot with tamarind and mint chutneys on the side. The tangy tamarind chutney perfectly complements the spicy kachoris, while the refreshing mint chutney helps to balance out the flavors.

Daal Kachori is not only a great snack but also a versatile one. It can be served as an appetizer, a side dish, or even as a main course. This snack is also perfect for potlucks, as it can be made ahead of time and reheated when needed.

So, if you are looking for a delicious and easy-to-make snack that is packed with flavor, Daal Kachori is the perfect choice. This recipe is a must-try for anyone who loves Indian food or is looking for a new snack to try. So why not give it a try and enjoy this delicious snack with your family and friends?

Masala Chai in Indian Style

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If you’re a fan of warm, aromatic and spiced beverages, then you simply must try Indian masala ginger chai. This flavorful tea is a staple in Indian households and is loved for its warming properties and rich, complex flavors. Fortunately, it’s also quite simple to make at home! In this blog post, I’ll be sharing a recipe for Indian masala ginger chai that you can easily recreate in your own kitchen.

Ingredients:

4 cups water
4 black tea bags (or loose tea leaves)
1 1/2 inch piece of fresh ginger, peeled and sliced
4-5 whole cloves
4-5 whole green cardamom pods, lightly crushed
1 cinnamon stick
1/4 tsp black pepper
1/4 tsp fennel seeds
1/4 tsp coriander seeds
2 tbsp honey (optional)
1/2 cup whole milk (or dairy-free alternative)
Instructions:

Begin by bringing 4 cups of water to a boil in a medium-sized pot.

Add in the sliced ginger, cloves, crushed cardamom pods, cinnamon stick, black pepper, fennel seeds and coriander seeds. Give everything a good stir and let it simmer for about 5 minutes.

Once the spices have simmered, add in the black tea bags and let it steep for about 3-4 minutes. If you’re using loose tea leaves, strain the tea through a sieve to remove the leaves.

Remove the pot from heat and add in the honey, if using. Stir until the honey has dissolved.

Finally, add in the milk and stir well. If you’re using a dairy-free alternative, make sure to choose one that will froth up nicely.

Place the pot back on low heat and let it simmer for another 2-3 minutes. This will help to incorporate the milk and develop the flavors.

Remove from heat and strain the tea through a fine sieve to remove any remaining bits of spices.

Serve hot and enjoy!

There you have it – a simple and delicious recipe for Indian masala ginger chai! This tea is perfect for warming up on a cold day, or for sipping on as a comforting evening beverage. Adjust the spice levels to your liking, and feel free to experiment with different types of milk or dairy-free alternatives. However you choose to make it, I’m sure this tea will become a favorite in your household in no time.