Tag: vegetarian

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!