A Monsoon Match Made in Heaven
The combination of avocado and besan (gram flour) creates a snack that is not only delicious but also packed with nutrients ideal for the season. Avocados are a powerhouse of healthy monounsaturated fats, vitamins, and minerals, which can help maintain
good cholesterol levels and support heart health. They are loaded with fiber, which aids digestion, and their creamy texture makes the cheelas wonderfully soft. Besan, a staple in Indian kitchens, is a fantastic source of protein and is gluten-free. Together, they create a balanced, filling, and deeply satisfying snack that is perfect for a rainy evening.
Gathering Your Ingredients
This recipe relies on a few simple, fresh ingredients to create a flavourful batter. You will need one ripe avocado, one cup of gram flour (besan), one finely chopped onion, one or two finely chopped green chillies (adjusted to your spice preference), a handful of fresh chopped coriander leaves, and salt to taste. For spices, a pinch of turmeric powder and some cumin seeds or ajwain (carom seeds) will add a lovely aroma and aid digestion. You will also need water to form the batter and a little oil or ghee for cooking.
Mastering the Easy Batter Preparation
The key to a great cheela is a smooth, lump-free batter of the right consistency. Start by halving the avocado, removing the seed, and scooping the flesh into a mixing bowl. Mash it thoroughly with a fork until it is smooth and creamy. To this, add the cup of besan and mix them together. Now, begin adding water gradually while whisking continuously. This is the most crucial step to avoid lumps. Keep adding water slowly and mixing until you achieve a smooth batter that has a pouring consistency—not too thick, but not too runny either. Once the batter is smooth, stir in the chopped onion, green chillies, coriander leaves, salt, and any other spices you are using. Mix well until all the ingredients are evenly distributed.
Cooking Your Cheelas to Perfection
Heat a nonstick tawa or a cast iron griddle over a medium flame. Lightly grease the surface with a few drops of oil or ghee. Once the tawa is hot enough, pour a ladleful of the avocado besan batter into the center. Using the back of the ladle, gently spread the batter in a circular motion to form a thin, even pancake. Drizzle a little oil around the edges and on top. Let it cook for two to three minutes, or until the top surface starts to look dry and the edges begin to lift from the pan. Using a spatula, carefully flip the cheela and cook the other side for another two minutes until it turns golden brown with a few darker spots.
Tips and Serving Suggestions
For the best results, ensure your avocado is ripe and soft for easy mashing. If the batter becomes too thick after adding the vegetables, you can adjust it with a little more water. These avocado cheelas are best served hot, straight off the tawa. They pair wonderfully with a simple green chutney, mint yogurt, or even a tangy tomato pickle. For a complete and comforting monsoon meal, enjoy them with a hot cup of masala chai. This recipe is also wonderfully versatile; you can add other finely grated vegetables like carrots or spinach to the batter for extra nutrition.
