The Classic: Besan Cheela
A staple in many Indian households, the besan cheela, or gram flour pancake, is the ultimate quick fix. Made from a simple batter of besan (gram flour), water, and a handful of spices, it comes together in minutes. Its beauty lies in its adaptability.
You can keep it plain or load it with finely chopped onions, tomatoes, and fresh coriander. Because it’s made from gram flour, it’s naturally gluten-free and packed with protein, making it a nutritious choice that keeps you full. They stay soft for hours, making them an ideal candidate for a lunchbox, paired with a small container of mint chutney or ketchup.
The Protein Powerhouse: Moong Dal Cheela
For an even bigger protein punch, turn to moong dal cheela. Made from soaked and ground yellow split lentils (moong dal), these pancakes are incredibly light yet satisfying. The dal lends a wonderful texture and a more complex flavour than gram flour alone. Rich in protein and dietary fibre, moong dal cheela is excellent for digestion and provides sustained energy, helping to avoid that post-lunch slump. These pancakes are also celebrated for being easy on the stomach and a great option for those managing blood sugar levels due to their low glycemic index. You can add grated carrots or finely chopped spinach to the batter for extra nutrients.
The South Indian Star: Pesarattu
Hailing from Andhra Pradesh, Pesarattu is a flavourful pancake made from whole green gram (moong beans). Unlike its yellow dal counterpart, Pesarattu uses the entire green lentil, which is soaked and ground into a batter, often with ginger and green chillies. This gives it a distinct, robust flavour and a beautiful green hue. The best part is that the batter requires no fermentation, so you can make it right away. Traditionally, Pesarattu is spread thin and cooked until crisp, often topped with a generous amount of chopped onions. For a tiffin, making them slightly thicker will ensure they stay soft and delicious until lunchtime.
The Veggie-Packed Delight: Vegetable Uttapam
Think of uttapam as a savoury, open-faced pancake that’s a complete meal in itself. Typically made with a fermented idli or dosa batter, it’s thicker and softer than a dosa. The magic of the uttapam lies in its toppings. A colourful mix of finely chopped onions, tomatoes, carrots, and capsicum is pressed into the batter as it cooks, infusing the pancake with flavour and texture. This makes it a fantastic way to sneak more vegetables into your day. While traditional uttapam uses a fermented batter, you can find quick versions using semolina (rava). They pack beautifully and are hearty enough to stand alone without any side dish.
Packing Tips for Perfect Pancakes
To ensure your pancakes are as delicious at noon as they were in the morning, a few simple tricks can help. First, always let the pancakes cool completely before packing them. This prevents them from steaming inside the container and becoming soggy. Stacking them with a small piece of parchment paper in between can also help. If you’re including a chutney or dip, pack it in a separate, small leak-proof container. Finally, using a compartmentalised tiffin box is a great way to keep the pancakes separate from any accompanying fruits or salads, preserving their texture and flavour.
