Ingredients:
- 1 cup Gram Flour (besan)
- 1/4 teaspoon Carom Seeds (ajwain), optional
- 1/2 teaspoon Red Chilli Powder or 1/4 teaspoon Black Pepper Powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric Powder
- Salt, to taste
- 1 medium Tomato, finely chopped (approx. 1/3 cup)
- 1 medium Onion, finely chopped (approx. 1/3 cup)
- 1 Green Chili- finely chopped.
- 1/4 cup finely chopped Coriander Leaves
- 2/3 cup Water (or more up to 1 cup)
- Oil, for shallow frying
Method:
- Sift 1 cup gram flour (besan) in a large bowl. Add 1/3 cup finely chopped tomato, 1/3 cup finely chopped onion, 1 finely chopped green chilli, 1/4 cup finely chopped coriander leaves.
- Add 1/4 teaspoon carom seeds (ajwain), 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder and salt. Mix well.
- Add water little by little (2/3 cups or as needed) and mix well to make a lump free batter having slightly thin pouring consistency (slightly thinner than dosa batter consistency). Taste the batter for the salt and add more if required.
- Heat a non-stick dosa tawa or griddle over medium flame. Drizzle few drops of oil (or 1/2 teaspoon) over it and spread it. When tawa is medium hot, pour a ladleful of batter on the surface of tawa in the centre and spread it gently using the backside of the ladle into a 5-6 inches diameter circle or lift the tawa and rotate it in a circular motion to spread the batter.
- Drizzle 1-teaspoon oil around edges and cook over medium flame until bottom surface turns golden brown, for approx. 2-3 minutes.
- Flip it gently using a spatula. Cook the other side.
- Make cheela from remaining batter by following the same process from step-4 to step-7. Serve hot with coriander chutney and tomato ketchup in the breakfast or as a light evening dinner.
