After the superb excitement of starting the BM# 32 ABC Cooking with A, we had so much fun checking out all the Dishes with A. I must confess I would never have guessed any of those dishes prepared! All of them did such a wonderful job and surpassed my expectation. Kudos to the entire group! I am so proud of them.
Now coming to the second letter B, I didn't go very far to check out what I wanted to make. I have been wanting to make Besan Ka Cheela. Though I have tried many times to make them, I always never came around. Especially after knowing that these are instant types, I wanted to make them so much. I am a sucker for all things instant at times.
It mostly depends and comes in handy when I have to cook just for me. When I am really so tired of cooking the nonveg, at times I would be left with no energy or no inspiration to think of something for myself. So times like those really calls for dishes that are quick to make, yet very tasty!
When I decided to check on the background of this recipe, it’s said to be belonging both to Gujarati and Rajasthani cuisine. Now, these two cuisines have so many common dishes that for a person outside the state, it’s highly impossible to figure it out. So I will simply say that it’s part of North Indian Cuisine.
It was typically one of those days when I had finished my cooking and wondering what I should make for myself and Amma as well since we both were vegetarians. I immediately remembered that I could very easily make this and cover up my B. Imagine that! So I got down getting things ready for this.
Besan cheela is a very quick savory pancake made with chickpea flour and spices. since my hands were busy and couldn't afford to really keep the washing and moreover I was keen on capturing how this has to be spread, I quickly called in Konda to help with clicking the step by step pictures.
It smelled so delicious, just like bajjis, that Konda said I ought to make bajjis for her right away and not this dosa. I told her that she will get her bajjis/Pakodas later, these cheelas have to be made.
I made it with just 1 cup of flour and got just about 2 thick cheelas. I quickly packed one for Amma, whose verdict I got to hear much later amidst our long discussions. She suddenly remembered and asked hey what was that you made for dinner, it was so good. so I again got into telling her about it and agreeing that it was something we will surely be making it again soon.
So here is B for Besan Ka Cheela, another regional dish
Besan Ka Cheela
Besan / Chickpea flour - 1 cup
Water - 1 cup or as much as required to get a dropping consistency.
Salt to taste (app little less than a tsp)
Onion, sliced - 1 small
Chilli powder - 1/2 tsp
Ajwain - 1/2 tsp
Green chilli, finely chopped - 1 long
Coriander leaves 1/2 cup
4 tsp oil for frying the chelas
How to prepare Besan Cheelas
In a bowl, except oil, take all the ingredients and mix to a thick pouring consistency, adding the water a little at a time.
Leave to rest for 10 minutes.
Grease a tawa with oil and heat.
Simmer the flame to medium, pour the batter in a circular style, and immediately spread to form a circle as dosa.
Sprinkle oil around and lower the heat and let cook till the edges brown a little and can be lifted easily.
Flip it over to cook slightly on the other side and before serving it hot with pickle.
If the tawa is very hot, it might be a little difficult to spread it quickly, so make sure the heat is medium.
Also, the best method to make the dosa will be as circles and spreading it, rather than as the regular dosa.
Apart from the pickle, I am sure coconut chutney would be great as a side dish.