Besan Cheela with Coconut Chutney

Ingredients(for 2 cheelas with 2 tablespoons coconut chutney per person)

• 1 cup Besan (Gram Flour) (Chickpea flour)
• 1 small, finely chopped Onion (Pyaaz)
• 1 small, finely chopped Tomato (Tamatar)
• 1-2, finely chopped Green Chillies (Hari mirch)
• 2 tbsp, chopped Fresh Coriander Leaves (Dhaniya)
• 1 small, grated Carrot (Gajar) - optional
• 1/2 tsp Cumin Seeds (Jeera)
• to taste Salt (Namak)
• 1/4 tsp Turmeric Powder (Haldi)
• as needed Water (for batter)
• 2 tsp Oil (Cold pressed or mustard oil preferred)
• 1/2 cup Fresh Grated Coconut (Nariyal)
• 1 tbsp Roasted Chana Dal (Dalia)
• 1 small Green Chilli (Hari mirch) - optional
• 5-6 Curry Leaves (Kadi patta) - optional
• to taste Salt for Chutney
• 2-3 tbsp Curd or Water (Dahi; for vegan, use water) - optional
• 1/2 tsp Mustard Seeds (Rai, for chutney tempering) - optional
• 1/2 tsp Oil for Tempering (Optional, for chutney) - optional

Instructions

1. 1

   In a large bowl, combine besan, salt, turmeric powder, and cumin seeds. Gradually add water to make a smooth, lump-free batter of pouring consistency.

   5 minutes

   Sieve besan before mixing for a lighter texture.

2. 2

   Add chopped onion, tomato, green chillies, grated carrot, and coriander leaves to the batter. Mix well.

   3 minutes

   Let the batter rest for 5 minutes to enhance flavors.

3. 3

   Heat a non-stick tawa on medium flame. Lightly grease with a few drops of oil. Pour a ladleful of batter and spread in a circular motion to make a thin cheela.

   2 minutes

   Use the back of the ladle to spread batter evenly for thinner cheelas.

4. 4

   Drizzle a few drops of oil around the edges. Cook for 2-3 minutes or until golden brown beneath. Flip and cook the other side for another 2 minutes.

   5 minutes

   Press gently with a spatula for crispier edges.