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.
