Besan cheela with paneer grated in – that is baby A’s daily breakfast. Add to it a paste of green chillis and ginger – that is a) my breakfast b)hubby N’s evening snack c) a recipe that rescues my blog from being a ‘baby food blog’ 🙂
Addition of paneer is totally optional, it makes the cheela super soft and also adds calcium and more protein to the already protein rich besan.
Besan – 1 cup
Grated paneer – Half cup (optional)
Paste of or chopped tiny 2 green chillis and 1/2 inch piece of ginger (optional)
Kitchen king masala/ Garam masala – 1 tspn
Salt – as per taste
Heeng – 2 pinches
Oil – 1 tbspn
1. Mix all ingredients except the oil in a wide bowl and mix in water to make a thin consistency, flowing batter. To judge the batter for not being runny – let it sit for 2 minutes. If you see water separating/ floating up and the besan et al settled down, this is not what you want (too runny!). The mixture should be as it is even when left alone for 15 minutes.
2. Heat a non stick, flat tawa on the flame. Let it get to a good hot temperature.
3. Drizzle some oil and spread the batter using a ladle.
a) Don’t try to make it too thin (this is not dosa, and you may fail as this is not dosa batter).
b) Don’t try to make big, tawa-ful ones if this is your first attempt. A small one with half a ladle of batter would be manageable to flip and turn).
4. Drizzle a few drops of oil all around the cheela. I use a prestige non stick tawa, and do this step only for the first cheela.
5. When you see the cheela dry up a bit on the sides, using a flat spatula/ palta/ ultha, lift a side of the cheela carefully and check if the cheela is golden brown-ed.
6. Flip over the cheela. let the other side cook till has brown spots. The flipping over act needs some tact, but wont be tough if the tawa has been heated properly, the cheela has been cooked properly and if like me, you have been preparing this every morning for the past one year.
7. Serve hot or stack them in a hot-case. (Heat in a microwave for 20 seconds before serving).