👨‍🍳 Instructions

1. 1

   In a mixing bowl, combine gram flour, turmeric powder, red chili powder, cumin seeds, and salt.

   💡 Tip: Mixing dry ingredients first ensures even distribution of spices.
2. 2

   Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like that of dosa or pancake batter – pourable but not too thin.

   💡 Tip: Add water slowly to avoid lumps and achieve the right batter consistency.
3. 3

   Stir in the finely chopped onion, tomato, green chili, and fresh cilantro.

   💡 Tip: Adding vegetables to the batter makes the cheela flavorful and nutritious.
4. 4

   Heat a non-stick skillet or tawa over medium heat. Lightly grease it with oil or ghee.

   💡 Tip: A well-greased pan prevents sticking and ensures even browning.
5. 5

   Pour a ladleful of batter onto the hot skillet and spread it gently into a circular pancake, about 6-7 inches in diameter.

   💡 Tip: Spread the batter evenly to create a uniformly cooked cheela.
6. 6

   Drizzle a little oil or ghee around the edges of the cheela. Cook for 2-3 minutes until the underside is golden brown and slightly crisp.

   💡 Tip: Cooking on medium heat ensures the cheela cooks through without burning.
7. 7

   Flip the cheela carefully and cook the other side for another 2-3 minutes until golden brown.

   💡 Tip: Flip only when the edges start to lift and the underside is golden.
8. 8

   Repeat with the remaining batter to make more cheelas.

   💡 Tip: Keep cooked cheelas warm under a lid or in a low oven while preparing the rest.
9. 9

   Serve hot, accompanied by yogurt, mint chutney, or tamarind chutney.

   💡 Tip: Cheelas are best enjoyed fresh and warm.