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

  1. In a mixing bowl, add the besan, onions, tomatoes, green chilies, grated ginger, ajwain seeds, turmeric, red chili powder, and salt.
  2. Gradually add water and whisk until you get a smooth, lump-free, and pouring consistency batter.
  3. Heat a seasoned iron tawa or non-stick pan over medium heat. Grease some oil on the skillet.
  4. 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.
  5. 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.