Soft Besan Sheela (Gram Flour Savoury Pancakes)

Besan sheela is a simple Indian savoury pancake made from gram flour and mild spices. It is soft inside, lightly crisp at the edges, and very satisfying without being heavy. This is a popular home-style dish often cooked for breakfast or a light meal.

This recipe is especially suitable for beginners because it needs no fermentation, uses one bowl, and cooks quickly on a frying pan. It is also naturally gluten-free and easy to adapt to different tastes.

Recipe Information

Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4
Difficulty level: Easy

Ingredients

For the batter

• 1½ cups gram flour (besan)

• ½ tsp turmeric

• ½ tsp ground coriander

• ¼ tsp mild chilli powder, or to taste

• Salt, to taste

• Water, as needed to make a smooth batter

For texture and flavour

• 1 small onion, very finely chopped

• 1 small carrot, finely grated

• 1 tbsp finely chopped fresh coriander

• 1 green chilli, finely chopped (optional)

• 1 tsp grated fresh ginger

For cooking

• Oil, for greasing the pan

Step-by-Step Method

1. Make the base batter: Place the gram flour in a mixing bowl. Add turmeric, ground coriander, chilli powder, and salt.

2. Add water gradually: Pour in water little by little, whisking to make a smooth batter with no lumps. The batter should be thick but pourable, similar to pancake batter.

3. Add vegetables: Stir in the onion, grated carrot, coriander, green chilli (if using), and ginger. Mix well and rest the batter for 5 minutes.

4. Heat the pan: Place a non-stick frying pan or tawa on a medium heat. Lightly grease with oil.

5. Pour the sheela: Ladle a portion of batter into the centre of the pan and gently spread into a small circle.

6. Cook the first side: Cook for 2 to 3 minutes until the surface looks set and the underside turns light golden.

7. Flip and cook: Turn carefully and cook the other side for another 2 minutes until fully cooked and lightly crisp.

8. Repeat: Cook the remaining batter in the same way, greasing the pan lightly each time.

9. Serve hot: Remove from the pan and keep warm while finishing the rest.

Cooking Tips

• Fine chopping matters: Very finely chopped vegetables help the sheela cook evenly.

• Do not rush: Medium heat gives soft centres and prevents burning.

• Adjust thickness: If the batter thickens while resting, add a spoon of water and mix.

• Fresh batter works best: Cook the sheela soon after mixing for the best texture.

Variations (Optional)

• Vegan: This recipe is naturally vegan.

• With greens: Add finely chopped spinach or grated courgette.

• Crispier version: Add 1 tsp oil directly into the batter.

• Kids friendly: Skip chilli and keep the spices mild.

Serving Suggestions

• Serve hot with plain yoghurt, green chutney, or tomato ketchup.

• Works well as a quick breakfast, lunchbox item, or light dinner.

Storage and Reheating

• Best eaten fresh.

• Leftovers can be kept in the fridge for up to 1 day.

• Reheat on a dry frying pan on low heat until warmed through. Avoid microwaving.

  Besan sheela is a simple Indian savoury pancake made from gram flour and mild spices. It is soft inside, lightly crisp at the edges, and very satisfying without being heavy. This is a popular home-style dish often cooked for breakfast or a light meal.

  This recipe is especially suitable for beginners because it needs no fermentation, uses one bowl, and cooks quickly on a frying pan. It is also naturally gluten-free and easy to adapt to different tastes.

  Recipe Information

  Prep time: 10 minutes
  Cooking time: 15 minutes
  Total time: 25 minutes
  Serves: 4
  Difficulty level: Easy

  Ingredients

  For the batter

  • 1½ cups gram flour (besan)

  • ½ tsp turmeric

  • ½ tsp ground coriander

  • ¼ tsp mild chilli powder, or to taste

  • Salt, to taste

  • Water, as needed to make a smooth batter

  For texture and flavour

  • 1 small onion, very finely chopped

  • 1 small carrot, finely grated

  • 1 tbsp finely chopped fresh coriander

  • 1 green chilli, finely chopped (optional)

  • 1 tsp grated fresh ginger

  For cooking

  • Oil, for greasing the pan

  Step-by-Step Method

  1. Make the base batter: Place the gram flour in a mixing bowl. Add turmeric, ground coriander, chilli powder, and salt.

  2. Add water gradually: Pour in water little by little, whisking to make a smooth batter with no lumps. The batter should be thick but pourable, similar to pancake batter.

  3. Add vegetables: Stir in the onion, grated carrot, coriander, green chilli (if using), and ginger. Mix well and rest the batter for 5 minutes.

  4. Heat the pan: Place a non-stick frying pan or tawa on a medium heat. Lightly grease with oil.

  5. Pour the sheela: Ladle a portion of batter into the centre of the pan and gently spread into a small circle.

  6. Cook the first side: Cook for 2 to 3 minutes until the surface looks set and the underside turns light golden.

  7. Flip and cook: Turn carefully and cook the other side for another 2 minutes until fully cooked and lightly crisp.

  8. Repeat: Cook the remaining batter in the same way, greasing the pan lightly each time.

  9. Serve hot: Remove from the pan and keep warm while finishing the rest.

  Cooking Tips

  • Fine chopping matters: Very finely chopped vegetables help the sheela cook evenly.

  • Do not rush: Medium heat gives soft centres and prevents burning.

  • Adjust thickness: If the batter thickens while resting, add a spoon of water and mix.

  • Fresh batter works best: Cook the sheela soon after mixing for the best texture.

  Variations (Optional)

  • Vegan: This recipe is naturally vegan.

  • With greens: Add finely chopped spinach or grated courgette.

  • Crispier version: Add 1 tsp oil directly into the batter.

  • Kids friendly: Skip chilli and keep the spices mild.

  Serving Suggestions

  • Serve hot with plain yoghurt, green chutney, or tomato ketchup.

  • Works well as a quick breakfast, lunchbox item, or light dinner.

  Storage and Reheating

  • Best eaten fresh.

  • Leftovers can be kept in the fridge for up to 1 day.

  • Reheat on a dry frying pan on low heat until warmed through. Avoid microwaving.

    Besan sheela is a simple Indian savoury pancake made from gram flour and mild spices. It is soft inside, lightly crisp at the edges, and very satisfying without being heavy. This is a popular home-style dish often cooked for breakfast or a light meal.

    This recipe is especially suitable for beginners because it needs no fermentation, uses one bowl, and cooks quickly on a frying pan. It is also naturally gluten-free and easy to adapt to different tastes.

    Recipe Information

    Prep time: 10 minutes
    Cooking time: 15 minutes
    Total time: 25 minutes
    Serves: 4
    Difficulty level: Easy

    Ingredients

    For the batter

    • 1½ cups gram flour (besan)

    • ½ tsp turmeric

    • ½ tsp ground coriander

    • ¼ tsp mild chilli powder, or to taste

    • Salt, to taste

    • Water, as needed to make a smooth batter

    For texture and flavour

    • 1 small onion, very finely chopped

    • 1 small carrot, finely grated

    • 1 tbsp finely chopped fresh coriander

    • 1 green chilli, finely chopped (optional)

    • 1 tsp grated fresh ginger

    For cooking

    • Oil, for greasing the pan

    Step-by-Step Method

    1. Make the base batter: Place the gram flour in a mixing bowl. Add turmeric, ground coriander, chilli powder, and salt.

    2. Add water gradually: Pour in water little by little, whisking to make a smooth batter with no lumps. The batter should be thick but pourable, similar to pancake batter.

    3. Add vegetables: Stir in the onion, grated carrot, coriander, green chilli (if using), and ginger. Mix well and rest the batter for 5 minutes.

    4. Heat the pan: Place a non-stick frying pan or tawa on a medium heat. Lightly grease with oil.

    5. Pour the sheela: Ladle a portion of batter into the centre of the pan and gently spread into a small circle.

    6. Cook the first side: Cook for 2 to 3 minutes until the surface looks set and the underside turns light golden.

    7. Flip and cook: Turn carefully and cook the other side for another 2 minutes until fully cooked and lightly crisp.

    8. Repeat: Cook the remaining batter in the same way, greasing the pan lightly each time.

    9. Serve hot: Remove from the pan and keep warm while finishing the rest.

    Cooking Tips

    • Fine chopping matters: Very finely chopped vegetables help the sheela cook evenly.

    • Do not rush: Medium heat gives soft centres and prevents burning.

    • Adjust thickness: If the batter thickens while resting, add a spoon of water and mix.

    • Fresh batter works best: Cook the sheela soon after mixing for the best texture.

    Variations (Optional)

    • Vegan: This recipe is naturally vegan.

    • With greens: Add finely chopped spinach or grated courgette.

    • Crispier version: Add 1 tsp oil directly into the batter.

    • Kids friendly: Skip chilli and keep the spices mild.

    Serving Suggestions

    • Serve hot with plain yoghurt, green chutney, or tomato ketchup.

    • Works well as a quick breakfast, lunchbox item, or light dinner.

    Storage and Reheating

    • Best eaten fresh.

    • Leftovers can be kept in the fridge for up to 1 day.

    • Reheat on a dry frying pan on low heat until warmed through. Avoid microwaving.