Thursday, November 21, 2013

Methi Ka Cheela | Fenugreek Savory Pancakes

Methi ka Cheela| Fenugreek Savory Pancakes

recipe of making methi ka cheela(fenugreek savory pancakes

21 Nov 2013
Methi cheela is a diabetic friendly recipe made from bengal gram flour, wheat flour and fresh fenugreek leaves. These savory pancakes are ideal for breakfast, you can have these as a teatime snacks too.
This simple recipe doesn’t require any preparations except cleaning fenugreek (methi) leaves and can be served within minutes. I prefer to serve methi ka cheela with amla (gooseberry) chutney, you can have this with any other chutney of your choice.
Usually chelas are prepared with bengal gram flour, but in this recipe I have used 1:1 ratio of wheat flour and bengal gram flour, as besan is slightly heavy to digest adding wheat flour makes these cheelas light and easy to digest. Normal besan ka cheelas are crisp and firm but these pancakes (cheelas) are crisp from outside and soft from inside. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 5 minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Breakfast Recipes | Recipe Cuisine: North Indian


Bengal gram flour- ½ cup
Wheat flour-1/2 cup
Salt-to taste
Fenugreek or methi leaves-1/2 cup
Turmeric powder-1/8 teaspoon
Green chillies-2
Water-3/4 cup
Oil-1 -1 tablespoon


1. clean, chop and wash fenugreek leaves.
2. Chop green chilies
3. In a bowl add bengal gram flour, wheat flour, salt, turmeric powder, fenugreek leaves green chilies and water. Mix it well, batter should be of pouring consistency, you can add more water if required.
4. Heat griddle or pan, apply some oil over it.
5. Before pouring batter over it, stir the batter once, and pour one tablespoon of batter over hot griddle, spread it with the help of spoon in circular motion to give the shape of cheela.

step by step instructions of making fenugreek savory pancakes
6. Let it cook for a minute on medium heat, you will see batter is drying up, and pancake's side are leaving the surface of pan, pour some drops of oil on the sides of pancake and few drops over it.
7. With the help of spatula turn methi cheela from one side and let is cook from other side.
8. Repeat the same process with the remaining batter to make pancakes.
Delicious fenugreek pancakes are ready to serve.
If looking for other breakfast recipes, you can also try green moong dal paratha, tomato onion uttapam and pudina paratha.


Batter should be of pouring consistency, stirring once before pouring it over pan helps even distribution of fenugreek leaves.
If it is cooked properly and is golden in color from one side than turn it else pancakes will break.
You can also add some soya leaves along with fenugreek leaves for flavorful pancakes.


Your suggestions are valuable to me.