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beetroot cheela

Beetroot cheela

savory chickpea pancake
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast, Snacks
Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, Spring, Summer, Vegan, Vegetarian, Winter
Servings 4 pieces


for batter

  • 1 cup chickpea flour (besan/ kadalamaav)
  • 3 tbsp beetroot grated or juiced.
  • 1/4 tsp red chili powder
  • 1 pinch Asafoetida
  • salt to taste
  • 1/2 cup yogurt
  • 2 cup drinking water

for the pancake making

  • cooking oil


  • Peel and grate a small beetroot on a fine grater and set aside
  • Into a mixing bowl add one chickpea, with the spice mixes.
  • Mix well and add the grated beetroot and yogurt and mix.
  • Add a bit of water at a time and whisk to form a smooth lumpless batter
  • Set a flat pan on medium heat and spray oil to form a nonstick surface
  • When the pan is hot add a ladle ful of the batter and allow it to spread a bit
  • Cook on one side and then flipover and cook the other side.
  • Stack the pancakes and serve hot with green chutney or ketchup
    beetroot cheela


To prepare a vegan version I would simply swap the yoghurt in the recipe to mashed soft tofu or coconut yoghurt.
Forgo the chilli powder and the hing if you are making for the younger kids for it gives a sweeter taste from the beets.
Slice up the leftover cheela and toss them in a salad for a protein spike.
I have added some mint and coriander too to some of them.
Tried this recipe?Let us know how it was!