Friday, 30 November 2012

Besan Pooda...feeding my soul

Besan Pooda/Besan Cheela...Some foods are more than foods...they are trips down memory lane...I was quite a “chun chun” bachha (and some wld say that I still am)coming back from school and seeing roti & sabzi would mean throwing a tantrum...this is one of the things that my grandparents used to make to calm me down...I still can’t decide whether Bhabhiji or Pitaji made better poodas...or maybe I know but feel it won’t be right to name just one person...mine are not even half as good but at times you need something to feed the soul...

Besan Pooda/Besan Cheela (Spiced Savoury Indian Pancakes)


  • Besan/Gramflour/Chickpea flour, 1 cup
  • Baking powder, ¼ tsp (optional)
  • Ajwain/Carom seeds, ¼  tsp (optional)
  • Red Chilli powder, ¼ tsp to taste
  • Turmeric Powder ¼ tsp
  • Salt, to taste
  • Onion, finely chopped, 1 medium
  • Green Chillies, finely chopped, 1-2
  • Fresh Ginger, paste or finely shredded, ½ tsp
  • Fresh Garlic, paste, ½  tsp
  • Fresh Coriander leaves, a handful, chopped (not used in this as I had run out after making chutney)
  • Water, to make batter
  • Oil, to fry 


Add besan with baking powder, salt and all the spice powders in a large mixing bowl. Add the water little at a time and using a wire whisk, whisk really well to make sure there are no lumps in the batter. The batter shouldn’t be either too thick or too thin – like single cream consistency.

If not using baking powder, do add 1 tsp of oil in the batter while whisking and also leave the batter to rest for about 15-20 minutes.

Now add the chopped onions, green chillies, ginger paste, garlic paste and coriander leaves to the besan mix. Whisk well and add a little more water to adjust batter consistency.

Heat a small non stick pan on medium low heat with about ½ tsp of oil.  

Pour a ladleful of the batter and using the back of the ladle spread batter evenly on the swirl the pan to coat the bottom of the pan. The thickness shouldn’t be too thick- ideally just a little thicker than crepes or dosas.

When the sides start kind of pulling away, add about 1 tsp oil on the sides and cook on both sides till light golden brown and crisp around the edges.

Keep warm wrapped in a tea towel or kitchen foil while you make the rest with the remaining batter.

Serve warm with green chutney , ketchup or kasundi. 

Adding Potato or paneer filling/sabji makes this a complete meal.

**new photo added 2nd June, 2016: served with Thecha

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