Cheela (Savory Indian Crepes)

Cooking is all about improvisation. Can you whip up something using just your pantry ingredients? This is a very popular theme in the cooking shows. They will give you a stocked pantry and you have to cook something unique within a given time to showcase your creativity.

The recipe I am going to share today is called Cheela. Like all my other recipes, this one also uses simple ingredients and is ready within a short time. Growing up I have eaten this dish numerous times. This is a heavy snack option and easy to prepare. Now, you will have to stand in front of the hot burner for some time so you may sweat! But I assure you this will become your next favorite snack.

Now although I have seen my mom preparing this multiple times, this is my elder sister-in-law’s recipe. Back when we were in Tuscaloosa and Debarshi was doing his PhD, he used to come home every evening tired and hungry. Soon I started running out of snacking options and wanted to find something which I can easily prepare. One day while having a casual conversation with my sis-in-law I asked her about the different snacks she prefers. She suggested me quite a few things, Cheela being one of the items amongst them. I liked this recipe because I had all the ingredients for it. Later that evening I surprised Debarshi by presenting this new dish which he really liked. Thank you Didibhai for sharing this simple but useful recipe.

Now what is Cheela? Have you ever had a Crepe (or Dosa)? Crepes and Pancakes may seem very similar but they are entirely different dishes. While Pancakes are fluffy and thick, Crepes are thin and flat. Also Crepes do not use any Baking Powder or Soda, why? because we do not want the batter to rise. The consistency of the batter should be very thin so that once poured on the skillet, it quickly spreads. You can help it spread either by rolling the skillet or by using a spatula. This gives it a thin and crispy texture. I always use a good nonstick skillet for this and a flat Crepe spatula. The nonstick skillet is sprayed or greased with oil which ensures the thin batter does not stick on the skillet and turns out crisp. In fact, I use two skillets at the same time. This helps me to cut the cooking time in half. This is a very handy tip if you are really hungry and want to whip out something quick.

So what do we need for a Cheela? The essential ingredients are Sooji (Semolina), Besan (Gram Flour) and Maida (All Purpose flour) which we Indians usually have in our pantry. If you do not have them then the local Indian store is there to help and they are readily available. You can also use Rice flour as a substitute for All-purpose flour. The flour gives the smooth texture to the Cheela and the Sooji gives it crispiness. You will also need some vegetables and herbs like Onion, Green Chilly and Cilantro. Chop them very finely. I recommend using a Chopper. Hey! Why fret when we have technology to help us. We don’t need a lot of spices for this dish. Just some Salt and Cumin Powder is enough for the taste. Now, you can buy ready-made Cumin Powder but it is really easy to prepare it at home. Since we dry roast the Cumin before grinding it, the resultant powder is much more aromatic and delectable than the ready-made powders from your local grocery shop. You can find the steps along with the Cheela recipe.

Cheela can be served for breakfast or snacks. They are also a good take out option on a long drive or a picnic and they taste delicious with a simple Cilantro Chutney or even with Ketchup. Serve it with a cup of hot tea.

“Good Food is Good Mood”.

Ingredients:

• Sooji (Semolina) – 1 cup
• Maida (All Purpose Flour) – ¼ cup
• Besan (Gram Flour) –  ¼ cup
• Salt – ½ teaspoon
• Cumin powder – ½ teaspoon
• Onion – a handful, finely chopped
• Green Chilly – 2-3, finely chopped
• Cilantro – a handful, finely chopped
• Oil for shallow frying – about ½ cup
• Water – as required

Directions:

• Take a bowl and mix all the ingredients (Sooji, Maida, Besan, Salt, Cumin powder, Onion, Green Chilly and Cilantro) except oil. 
• Make a thin consistency batter with enough water using a whisk. Make sure there are no lumps in the batter and keep it aside for 30-45 minutes.
• Heat a big non-stick skillet on medium-high flame and apply oil on it using a brush. 
• Take a ¼ cup measuring cup and fill it three-quarters with the batter.
• Pour all the cup’s batter in the center of the pan all at once, spreading it out a little with the help of a spatula. You can also tilt the pan in a circular motion so that the batter spreads evenly. It should look thin like a Dosa or Crepe.
• Lower the heat to medium-low and let it cook till you can see the edges change color to light brown. It should be done in a minute. Slide the spatula below the Cheela and carefully lift one edge of it and gently shake the pan. If the Cheela shakes loose from the pan its time to turn the Cheela. 
• If you think that the Cheela should be a little crispier then before turning, dribble a little oil around the Cheela and then turn the pan on all sides. Wait for about 30 seconds then turn.
• Cook the other side for about 30 seconds which is just long enough to set the center of the Cheela.
• Serve hot Cheelas with Cilantro chutney or Ketchup.

Surprise brunch by Debarshi. 

Debarshi is really creative when it comes to cooking. He uses whatever is in the pantry and the freezer and cooks something awesome with it. A frozen Samosa and Sausage may not look appealing for a brunch but combine it with a Cheela and some Cilantro Chutney and voila! Tasty brunch is ready. 

The photo shows Cheela made with Rice flour and Sooji (Semolina) on a spread of Cilantro Chutney. The Sausage has been grilled and the Samosas have been baked in the oven.

Recommended Reading:

• Food Chopper and its Importance in Our Kitchen
• Jalapeno Poppers with Cream Cheese and Bacon
• Top 10 Spices to keep in your kitchen
• Make Cumin Powder at Home
• Grilled Cheese
• Masala Alu (Spiced Potatoes)
• Scrambled Eggs with Spinach
• Vegetarian Poha Style Chow Mein/ Pasta