Directions

Prepare the Dry Ingredients

1. In a large mixing bowl, combine the soybean flour, besan, turmeric powder, salt, hing, red chilli powder, and ajwain. Whisk well to ensure everything is nicely combined and free of lumps.

Add Vegetables:

1. To the dry flour mixture, add the chopped onion, green chillies, ginger, finely chopped bell peppers, grated carrot, and chopped cilantro. Mix everything together with a spatula.

Make the Batter:

1. Gradually pour in the 1.5 cups of water while stirring continuously. Mix until you have a batter that is chunky with vegetables but otherwise smooth in consistency.

Cook the Cheela:

1. Place a non-stick pan or tawa over medium heat. Once warm, pour approximately ½ cup of the batter onto the center of the pan. Using the back of a ladle or spatula, gently spread the batter in a circular motion to form an even pancake.

First Side Cooking:

1. Let the cheela cook on low-medium heat for 2 to 3 minutes, or until the top starts to look cooked and the edges begin to lift slightly.

Flip and Cook:

1. Flip and Cook: Drizzle a little olive oil over the top and around the edges of the cheela. Gently slide the spatula underneath and flip it over.

Second Side Cooking:

1. Cook the other side for another 2 minutes, or until it is golden brown and cooked through.

Repeat:

1. Remove the cooked cheela from the pan and repeat the process with the remaining batter.