Suji-Besan Cheela is a quick, healthy Indian breakfast recipe made with a combination of semolina (suji) and gram flour (besan). It’s a savory pancake, crisp on the outside and soft inside, loaded with vegetables and mildly spiced. This dish is high in protein and fiber, making it filling yet light on the stomach.
Ingredients: tasty Suji‑Besan Breakfast Cheela
Ingredients shown is for 4 / 2 dishes
Ingredient
Quantity
Notes
Fine suji (semolina)
½ cup (80 g)
Roasted lightly if raw
Besan (gram flour)
½ cup (60 g)
Sift to remove lumps
Curd (plain yogurt)
¼ cup (60 ml)
Adds tang & softness
Water
½–¾ cup (120–180 ml)
Adjust for batter consistency
Onion, finely chopped
1 small
~⅓ cup
Tomato, deseeded & finely chopped
1 small
optional but tasty
Capsicum, finely chopped
¼ cup
any colour
Green chilli, minced
1
or ½ tsp chilli flakes
Coriander leaves, chopped
2 Tbsp
+
Ginger‑garlic paste
1 tsp
Carom seeds (ajwain)
¼ tsp
aids digestion
Turmeric powder
⅛ tsp
Besides these items salt is taken as per taste and for cooking base oil or Ghee can be taken
Making the batter: Suji‑Besan Breakfast Cheela
Dry mix –we take In a bowl whisk suji, besan, ajwain, turmeric, red‑chili powder and salt. It is dry mix and no water is required.
Wet mix – Here we take curd and ½ cup water; whisk until smooth. The batter should be pourable but not watery— it should be thick pancake batter like
3. Rest (optional but ideal) –Batter is kept for rest for about 20 minutes. In between we prepare vegetable mix.
4.Vegetables & aromatics – we cut small and slicedpieces of onion, tomato, capsicum, green chilli, ginger‑garlic paste and coriander.
5.Final touch to batter – If the batter feels too thick after resting, we can mix splash in 1–2 Tbsp water. we try to make for a batter that ribbons off the spoon.
Suji‑Besan Breakfast Cheela: step by step process
1. First we take Tawa OR pan and heat it till it is ready to cook. drizzle ½ tsp oil and spread. Light sheen, no smoke, it means now pan is ready
2. we pour batter about in the center of pan gently spiral outward with ladle back to form 6 inches disk, evenly maintaining the thickness to 3-4 mm.
3. Cook first side for 2–3 min until edges crisp, top looks set and bottom is golden.Youwhen we can slide a spatula under easily, it means cheela is cooked one side
Flip: Turn carefully when ready press lightly to ensure contact. Golden brown spots after 2-3 minures we take it out keep in tight container. if we like it extra‑crispy, we can add a smidge of ghee around edges.
in this way one can make number of Suji‑Besan Breakfast Cheela
FAQs
Question
Quick answer
Why do my cheelas break when flipping?
Batter is too thin or pan isn’t hot enough. Thicken slightly and ensure medium heat.
Can one meal‑prep the batter?
Yes—refrigerate up to 24 h. It will thicken; loosen with a splash of water before cooking.
Is suji‑besan cheela gluten‑free?
No (suji has gluten). Use only besan or swap suji for rice flour to make it GF.
Key Highlights:
Type: Vegetarian, savory pancake
Prep + Cook Time: ~20 minutes
Main Ingredients: Suji, besan, curd, veggies, spices
Vegan Option: Replace curd with lemon juice + water
Best served with: Coriander chutney, curd, or ketchup
Cooking method: Tawa-roasted (low oil option)
It requires no fermentation, comes together in under 20 minutes, and pairs perfectly with chutney, curd, or ketchup. Ideal for busy mornings or a light evening snack, it’s also easily customizable for kids and adults
Light, Crispy & Delicious Suji-Besan Cheela You’ll Love, for more such recipe pls visit shyamlis kitchen on you tube
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