Ingredients
- Besan (Gram Flour) – 2 cups
- Fresh moringa leaves (drumstick leaves) – 1 cup, cleaned & chopped/ 1 tbs Moringa powder
- Onion – 1 medium, finely chopped
- Green chillies , 1-2 chopped
- Ajwain (carom seeds) – ½ tsp
- Jeera (cumin seeds) – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Water – about 1½ to 2 cups (adjust for batter consistency)
- Oil or ghee – for cooking
Preparation Steps
1. Set aside the Ingredients: Gather all ingredients and keep them ready — besan, moringa leaves, onion, ajwain, jeera, turmeric, salt, green chillies and water.
2. Make the Batter: In a large mixing bowl, add besan, turmeric, salt, ajwain, and jeera. Mix well. Add the chopped onion and moringa leaves to this mixture. Gradually pour in water while whisking to form a smooth, lump-free batter. The consistency should be similar to dosa batter — pourable but not too thin.
3. Cook the cheela: Heat a tawa (preferably cast iron) on medium flame. Grease lightly with oil or ghee. Pour a ladleful of batter and spread it gently in a circular motion. Drizzle a few drops of oil around the edges. Cook until the bottom turns golden and crisp, then flip and cook the other side.
4. Serve hot: Enjoy with green chutney, tomato chutney, or curd.
