Low Sodium Besan Cheela
Indulge in the wholesome goodness of **Low Sodium Besan Cheela**, a heart-healthy twist on the traditional Indian chickpea flour pancake. This quick and easy recipe is packed with flavor from fresh ingredients like onions, tomatoes, green chili, and a hint of ginger, while using no added salt to maintain a low-sodium profile. Lightly spiced with turmeric, cumin, and black pepper, and brightened with a splash of lemon juice, this dish offers an irresistible balance of earthiness and zest. Perfect for breakfast, brunch, or a light meal, these golden, protein-rich pancakes are pan-cooked to crispy perfection with minimal oil. Serve them hot with a dollop of low-sodium yogurt or a tangy chutney to round out this nutritious and satisfying dish.
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 1 cup Water
- 0.5 cup Onion
- 0.5 cup Tomato
- 1 small Green chili
- 2 tablespoons Cilantro
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Black pepper
- 0.5 inch Ginger
- 1 teaspoon Lemon juice
- 2 teaspoons Oil
Instructions
Start by finely chopping the onion, tomato, and green chili. Grate the ginger and chop the cilantro.
In a large mixing bowl, combine the besan (chickpea flour) with the water. Whisk together until a smooth, lump-free batter forms.
Add the chopped onion, tomato, green chili, and ginger to the batter, along with the cilantro, turmeric powder, cumin seeds, and black pepper. Mix until everything is well incorporated.
Add the lemon juice to the batter and stir to combine. This will give the cheela a slight tanginess while enhancing flavor.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a portion of the oil.
Pour a ladleful of the batter onto the skillet and spread it out into a thin, round pancake, about 6 inches in diameter.
Cook the cheela on medium heat for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the cheela using a spatula and cook the other side for another 2-3 minutes.
Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the cheelas hot with a side of low-sodium chutney or yogurt.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 23.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
