Ms.B Thejasri (BCTCA I ST SEM) outshines in the culinary delights. She believes staunchly that ‘Eating is a necessity but cooking is an art. She is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated her as the ‘Chef of the Day’.
Ingredients
- 250 gms Gram flour
- 5 gms Ajwain
- 5 gms Turmeric powde
- 3 gms Red chili powder
- 150 gms Onions, chopped
- 50 gms Tomatoes, chopped
- 2 nos Green chilies, chopped
- 10 gms Ginger, grated
- 4 sprigs Coriander leaves
- To taste Salt
- 1 lit Oil
Method
- In a mixing bowl, add the besan, onions, tomatoes, green chilies, grated ginger, ajwain seeds, turmeric, red chili powder, and salt.
- Gradually add water and whisk until you get a smooth, lump-free, and pouring consistency batter.
- Heat a seasoned iron tawa or non-stick pan over medium heat. Grease some oil on the skillet.
- Once the skillet is hot, pour a ladleful of batter in the center and quickly spread it evenly in a circular motion to form a thin and round cheela. Drizzle some oil (or ghee) around the edges of the cheela.
- Cook the cheela for about 1-2 minutes or until the base turns light golden. Flip it using a spatula and cook the other side until you see golden spots. Serve hot with chutney.