🌄 Intro / Story Section:
In every Indian kitchen, there’s that one recipe — quick, reliable, and always open to interpretation. For me, it’s Vegetable Cheela. Whether it’s leftover veggies or rushed mornings, cheela comes to the rescue like a warm, crispy hug.
My mother called it “desi pancake” when feeding it to us as kids. She’d toss in whatever vegetables were lying around — a bit of grated carrot, chopped onions, maybe some spinach if we were lucky — and serve it hot with green chutney.
Now, it’s part of my own morning rhythm. Wholesome, customizable, and ready in minutes.
🥕 Vegetable Cheela Recipe
Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins
🛒 Ingredients
- 1 cup besan (gram flour)
- ¼ tsp turmeric
- ½ tsp ajwain (carom seeds)
- 1–2 green chilies, finely chopped
- ½ tsp red chili powder (optional)
- Salt to taste
- Water (enough to make a pourable batter)
🥕 Vegetables (add what you have):
- ¼ cup grated carrot
- ¼ cup finely chopped onion
- ¼ cup chopped spinach/coriander
- ¼ cup capsicum or cabbage (optional)
👩🍳 Instructions
- Make the Batter:
In a bowl, mix besan, turmeric, ajwain, chili powder, salt. Gradually add water to make a smooth, lump-free batter. - Add Vegetables:
Toss in your chopped/grated veggies. Mix well. - Heat the Pan:
Heat a tawa or non-stick pan. Lightly grease with oil. - Cook the Cheela:
Pour a ladleful of batter and spread it gently like a dosa.
Drizzle a little oil around the edges.
Cook until golden on both sides. - Serve Hot:
With green chutney, ketchup, or curd.
💡 Tips & Variations
- You can also add grated beetroot or zucchini.
- For extra crispness, rest the batter for 10 mins.
- Skip chilies for a kid-friendly version.
❤️ Closing Note
Vegetable Cheela isn’t just a recipe — it’s a reminder that something warm, filling, and colorful can still be fast and fuss-free. Try it once, and you’ll keep coming back to it — just like I do.
The Pinch of Masala 