Soft and Crisp High Protein Besan Cheela Recipe

Besan cheela is a quick Indian breakfast with a savoury, nutty flavour and lightly crisp edges around a soft centre. A little baking soda helps loosen the batter, making the cheela lighter as it cooks.

Unflavoured Horlicks Protein Powder blends into the besan batter without changing its familiar taste. With just a few basic ingredients, this protein-rich cheela makes an easy breakfast when you want something warm and savoury without a complicated preparation.

Besan Cheela Recipe at a Glance

Protein Approximately 30g per serving
Fibre Approximately 5 to 6g per serving
Calories Approximately 300 to 330 kcal per serving
Prep Time 5 minutes
Cook Time 10 minutes
Serves 2
Recipe Type Cheela, Breakfast
Dietary Vegetarian; gluten-free

Note: Nutrition values are approximate and may vary depending on the ingredients and quantities used.

WHAT YOU'LL NEED INGREDIENTS

1 sachet unflavoured Horlicks Protein Powder

½ cup besan

¼ tsp baking soda

¼ tsp salt

¾ cup water

How to Make Besan Cheela

Whisk the besan and protein powder into a smooth batter, then cook it on a hot pan until the edges turn crisp and the centre is cooked through.

Step 1

Step 1: Make the Batter

Add the besan, baking soda and salt to a mixing bowl. Add the unflavoured Horlicks Protein Powder and whisk the dry ingredients together. Gradually add the water while whisking to make a smooth, lump-free batter. Let it rest for a few minutes.

Step 2

Step 2: Heat the Pan

Place a non-stick pan over medium heat and let it warm up. Lightly grease the surface if required.

Step 3

Step 3: Spread the Cheela

Pour a portion of the batter onto the centre of the pan and spread it gently into a thin round layer. Leave the edges slightly thinner so they can crisp as the cheela cooks.

Step 4

Step 4: Cook and Flip

Cook until the surface begins to set and the edges turn lightly crisp. Flip carefully and cook the other side until done. Repeat with the remaining batter.

Why This Recipe Works

Besan gives the cheela its characteristic nutty taste and provides enough structure for the batter to spread across the pan. Baking soda introduces a little lightness, helping prevent the cheela from becoming too dense.

The unflavoured Horlicks Protein Powder works well here because it can be mixed directly into the savoury batter without competing with the natural flavour of besan. Keeping the batter smooth and spreading it evenly also helps create that desirable contrast between crisp edges and a softer centre.

 Smart Protein Upgrades

  • Fresh mint chutney and cucumber: Serve the cheela with mint chutney and sliced cucumber for a fresh, cooling contrast to the warm besan.
  • Tomato and onion salad: A simple salad of chopped tomato, onion and coriander adds freshness, crunch and more vegetables to the meal.
  • Avocado and lemon: Add sliced avocado with a squeeze of lemon for a creamy contrast and some healthy fats alongside the savoury cheela.

Cooking Tip

For crispier edges, spread the batter into a thinner layer and let it cook undisturbed until the edges begin to lift from the pan. Avoid flipping it too early, as the centre needs time to set before the cheela can be turned easily.

Frequently Asked Questions

Why is my besan cheela sticking to the pan?

Make sure the pan is properly heated before adding the batter. A lightly greased non stick pan can also help the cheela release more easily.

Can I make the batter thicker?

Yes. Add slightly less water for a thicker batter. Keep it loose enough to spread across the pan without becoming difficult to work with.

How do I make besan cheela crispier?

Spread the batter into a thinner layer and cook it over medium heat until the edges become crisp. Giving the first side enough time to cook before flipping also helps.
Back to blogs