Cheela/Pooda/Pesarattu

Call it 'Cheela' in Rajasthan or, 'Pooda' in Haryana or, 'Pesarattu' in Andhra or, whatever! It is my newly discovered favorite breakfast item, which is loaded with fiber and protein. Here is my twist to the classic recipe:

Ingredients: (Makes 3 crepes)

1/2 cup besan (chick pea flour)

1/2 onion, finely chopped

2 chilli peppers, finely cut

1/2 tsp cumin seeds

cilantro leaves, finely chopped

1/2 tsp black pepper

salt to taste

milk to make thick batter

butter stick to grease

Procedure

1. Add milk to besan and make a thick batter using an egg whisker. Make sure there are no lumps.
2. Add onions, chilli peppers, cumin seeds, black pepper, cilantro, and salt. Whisk again.
3. Heat the tava or pan to medium and grease with butter stick.
4. Pour 2 ladles of the above batter and cook for 2 mins, turn it over and cook for an additional 2 mins or till its brown.
5. Serve hot (goes great with peanut chutney or pudina chutney)!

Happy Pongal everyone!