Rajasthani Besan Cheela

Name: Rajasthani Besan Cheela
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Indian (Rajasthan)
Ingredients: Gram flour (besan) 200g, Onion 100g (finely chopped), Tomato 80g (finely chopped), Green chilly 2 pcs (minced), Coriander leaves 30g (chopped), Turmeric powder ¼ tsp (0.5g), Red chili powder ½ tsp (2g), Carom seeds (ajwain) ½ tsp (2g), Salt 1 tsp (6g), Oil 45ml, Water 240ml

🌱 Vegan📊 Medium

Traditional 2. Rajasthani Besan Cheela recipe

⏱️10 minPrep

🔥12 minCook

🕒22 minTotal

🍽️4Serves

🧺 Ingredients

Gram flour (besan) 200g, Onion 100g (finely chopped), Tomato 80g (finely chopped), Green chilly 2 pcs (minced), Coriander leaves 30g (chopped), Turmeric powder ¼ tsp (0.5g), Red chili powder ½ tsp (2g), Carom seeds (ajwain) ½ tsp (2g), Salt 1 tsp (6g), Oil 45ml, Water 240ml

👩‍🍳 How to make Rajasthani Besan Cheela

Mix gram flour, turmeric, red chili powder, carom seeds, salt in a bowl (2 minutes). Add chopped onions, tomatoes, green chillies, coriander leaves. Mix well (2 minutes).
Add water gradually, whisking constantly until batter reaches thin pancake consistency (like thin dosa batter), no lumps. Rest 5 minutes.
Heat 5ml oil on tawa (medium-high heat, 170°C). Pour ½ cup (120ml) batter, spread using back of ladle into 8-inch circle. Cook 2–3 minutes until bottom is light golden, edges start to curl.
Flip gently, cook other side 1–2 minutes until light spots appear, slight crisp. Transfer to plate.
Repeat for remaining 7 cheelas. Serve hot with green chutney, tamarind chutney, or plain yogurt.
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