Cheela: Indian Protein Pancake Perfect for Pitta Savory Ayurvedic Breakfast
Updated: Oct 5
This protein-packed dish is easy to prepare and is a great option for starting your day and keeping Pitta balanced to avoid getting hangry. Pitta tends to wake up hungry and energized, making this meal a nourishing choice to kickstart your day! Bonus: Free Ayurveda recipe eBook collection.
Explore more on the Saumya Blog, selected top Ayurveda blog and website to watch.
Cheela means pancake and besan is Hindi for gram flour also known by several other names.
Besan also known as chickpea flour or garbanzo flour, is rich in vitamin and minerals. According to Bobs' Red Mill, "Garbanzo beans are loaded with protein and dietary fiber and are a good sources or iron. Garbanzo flour‚ also known as gram flour, chickpea powder and cici bean flour‚ is popular in Middle Eastern and Indian cooking and baking....Use garbanzo bean flour to replace up to 25% of the flour in your baking to increase protein and fiber."
Besan Cheela is easy to prepare, requires no preparation, and it tastes so good. Cheela Indian Protein Pancake is Perfect for Pitta Savory Breakfasts and it's great for afternoon snacks, or evening meals.
Cheela: Indian Protein Pancake Perfect for Pitta Savory Ayurvedic Breakfast.
Ingredients:
1 cup besan flour
1 small purple onion finely chopped
½ teaspoon ajwain seed
1/8 teaspoon turmeric powder
¼ teaspoon Red Alaea Hawaiian Salt (or other good quality salt)
Good sized bunch of fresh cilantro leaves finely chopped
½ inch ginger root finely grated (approximately 1 teaspoon)
¼–½ cup water
Instructions:
Add one cup besan flour, turmeric, ajwain, and a little salt to a mixing bowl.
Mix together well.
Add onion and ginger, coriander leaves and about 3/4 cup of water.
Mix together well.
The batter should be thick, but still pourable.
Add more water if needed.
If the batter is too thick, the cheela will not cook correctly and that will feel not at all good in the stomach.
Heat the griddle or pan. If the surface is not no-stick, add a few drops of oil.
When the pan is hot, ladle in the batter to the center.
Using the ladle, spread the batter out as thin as possible. (Think: crepe)
Drizzle with 1/2-3/4 teaspoon ghee or oil.
In a couple of minutes, the edges will contact from the pan.
Now, it's time to flip the cheela and press down on it with a spatula to flatten it thin so it cooks through well.
When the cheela gets freckles (brown spots) it's time to remove it from the pan.
For soft cheela, cover it right away.
Options: You can add finely grated carrot and/or baby spinach to the batter.
Serve with chutney. Try our Cilantro Coconut Chutney for Cooling and Cleansing.
Grab your favorite plate.
Find a comfy place to sit. Practice some diaphragmatic breathing. If you haven't yet, read Learn Diaphragmatic Breathing and Change Your Life, now is a good time.
Let each meal become an eating meditation that supports healthy digestion and nourishment.
Now, you're well on your way to transforming your daily life with Ayurvedic food as medicine and Ayurveda lifestyle practices.
Cheela: Indian Protein Pancake Perfect for Pitta Savory Ayurvedic Breakfast
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