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Besan Puda – Cheela (Gram Flour Dosa)

Besan Puda - Cheela (Gram Flour Dosa)

Besan Puda – Cheela – Gram Flour Cheela

Basen Ka Puda is a tasty dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 3 people


  • 1 cup besan gram flour
  • 1/4 cup rice flour chawal ka atta
  • 1 tsp salt
  • 3/4 cup water, use as needed
  • 1/2 tsp cumin seeds jeera
  • 1 tsp green chili finely chopped
  • 1 cup zucchini shredded
  • 1 tabs cilantro finely chopped hara dhania
  • 6 tbsp oil for cooking use as needed


  • Shred the zucchini with the skin and keep aside.
  • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
  • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7" in diameter.
  • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
  • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
  • Repeat for the remaining pudas.


Spread the batter quickly, or it will begin to dry and will be difficult to spread.
Serving Suggestions:
You can serve the puda with yogurt, hari chutney, spicy pickles.
Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
Cilantro can be replaced with ground coriander powder.
Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
Tried this recipe?Let us know how it was!

How to Make Besan Cheela: Crafting a Delightful Indian Pancake

Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

Step 1: Shredding Zucchini for Besan Cheela

The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

Step 2: Preparing Dry Ingredients for Besan Chilla

The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

Step 3: Heating the Skillet for Making Besan Cheela

An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

Step 4: Pouring and Spreading Batter for Besan Chilla

With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

Step 5: Cooking the Besan Cheela to Perfection

As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

Step 6: Repeating the Process for Besan Cheela

The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.

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170 thoughts on “Besan Puda – Cheela (Gram Flour Dosa)

  1. These pudas are my favorite breakfast! There are so many wonderful recipes here that are popular at my house. Thank you for this recipe, and the countless others that I keep coming back to you for!

  2. Hello. Question about puda – some recipes make them without rice flour. What is the purpose of adding rice flour. I am trying to make puda crispy and not soggy. Thank you very much.

  3. 5 stars
    Hi I am on a Paleo diet and cannot eat wheat flour or sugar. I just love your food and all Indian foods.
    Do you have a samosa recipe that doesn’t use wheat flour?
    Thank you for making Indian cuisine so easy.

  4. I just made these for the first time and they were delicious! I watched the video first so that I knew what to do. Thank you so much-you are my inspiration for my Indian food journey.

  5. Hello Manjula and thank you for the recipe!

    I tried to make those dosas but failed. I didn´t add the veggies so I didn´t mix in the rice flour like you advised it but it turned really dry once cooked and couldn´t form a proper dosa. I tried different texture, with more or less water.
    I made my gram flour from scratch by roasting chickpeas and grinding them into flour. Is this the right technique to make gram flour? What could have been wrong?
    Thank you!

  6. I have been making these for a long time now…we prefer a plain batter with rice flour and then melted cheese with veggies for the filling. It’s very quick and customizable! We also like it with yellow corn flour instead of rice flour. I always use olive oil because that’s what I have usually and it works great. I have also tried it with both bengali gram and kabuli gram flour, it’s good either way. Thank you for the recipe.

  7. Hello!
    I made this with a lil improvisation. Added shredded carrots and a little bit of Eno just before making the dosas. Fluffy, tasty and yummy and instant. What more can you ask for?

  8. Hi Manjula aunty,
    I love your recipes! So healthy and easy to make. I have a question about this recipe..could I use shredded yellow squash instead of zuchinni?
    Thank you!

  9. You are really incredible!!!!!
    Thanks for this fabulous,tasty,easy ,healthy and non fattening recipe.
    At first,I made it as described.It was delicious beyond belief,the Zucchini giving it a light texture,not always easy to achieve with chick-pea flour
    I then made my own version.Having sauteed some onions,garlic,chillies and KALE,I added it to the batter.
    Came out fabulous
    Will add your recipe as a staple in my experimental kitchen
    It just works!!!

  10. Thank you Manjula, these were delicious! I improvised a bit as I did not have rice flour (or rice) on hand so I used 1/4 cup coconut flour instead. But fortunately, I watched your video again and saw how runny the batter was so I had to add (slowly) quite a bit more water- maybe another 1/2 cup to get the right consistency. I also added 2 chopped scallions- the green part only and fresh cilantro. The first puda fell apart when I tried to flip it- not sure if too many scallions or if it was the coconut flour or the size. I made the others with only 1/2 cup of batter and they did not fall apart. 🙂 I served them with with Greek yogurt and mango ginger chutney. Thanks for the video and recipe.

  11. Hi Manjula Aunty,

    Is there any suitable replacement for zucchini? My father doesn’t react well if he has zucchini.

    Thankyou for sharing your recipes.

  12. Dear Manjula,
    Your site is so educative and recipes are very practical and easy to make. I look for healthy food as much as possible and try to adapt your recipes. Here is one.
    I made this today without the vegetables, because I wanted a Plain Besan Dosa. The ingredients used were 1 c Besan flour + 1/4 cup brown rice flour + pinch of black salt + pinch of regular salt + water . As you had in your recipe, the above was mixed into pancake or dosa consistency.
    The non-stick pan was oiled with 1 teaspoon Olive Oil and then the batter was spread on the hot pan.

    This came out very crispy. Recipe above made 2×9 inch dosas. The taste was so good, I will make it again tomorrow. I believe you can make an addition to your site, after doing some trials. Perfectly healthy chick pea and brown rice dosa in olive oil
    Thank you so much for your effort and hard work on all the recipes.

  13. Manjulamassi, Thank you being sooo willing to share yourself & your hooomie recipes w/us. You remind me of my mom… whom I miss greatly 🙁 She would make simple salty &/or sweet puda for a snack w/masala chai. Sooo comforting!!! Thank you again, & I look forward to view more of your recipes… especially now that I know you have a facebook page 🙂
    God Bless You!!!

  14. You are awesome cook..:)Your websites teaches us so many varieties…I tried this Besan Puda ,it was tasty ..Thanks for the website and videos..Keep posting..:)
    Once again Thank You

  15. I tried your recipe and all my kids liked it! I had some Besan and had no idea what to do with it so I found your page. I have never made any Indian recipe and wasn’t sure what the Besan would taste like or how it would cook up. My family said to make this again. The only change I made was to switch scallions for the peppers (I didn’t have the peppers and I don’t think my kids would have like them) so scallions were a mild alternative. I am “all American” and always looking for something new to try. Thanks for posting this and we’ll be making it again.

  16. Dear Manjula,
    Thanks for sharing this receipe. Just made it as is and it is absolutely delicious : soft, not too dry thanks to the zucchini, and very fragrant ! The batter is as easy to spread as chown in the video, thanks again for your time !

  17. Good afternoon Manjula:
    I visit your blog not long ago. I always think that everything you cook looks great.
    I wanted to ask: the green coriander must put the leaves or seeds.
    Best regards

  18. I have a serious digestion problem when it comes to eating bread. I have recently discovered the Amazing DOSA with it’s seemingly endless possibilities. It is not only that it is tasty, good looking, fun to cook and experiment with but I have no problem with it’s digestion.
    Thank you to India and to you Manjula for I am about to try a mix with some bits and pieces in it.

    Best wishes from a very grateful

    Scott x

  19. Oh dear Manjula, I love Ladoo’s when I was in Brahma Kumaris in New York, they were delicious. Now I am back to Poland and I can’t find the basan, but I am keep trying. Thank you for bringing my memories back.

    With love


  20. I really liked that recipe
    its really easy & quick to make
    I have 2 questions
    1. Can i skip rice flour and add Oats flour to make it little healthy n heavy ???
    2. instead zuchini ( I cant buy around here) can i just add chopped onions and capsicum ?

  21. Namaste aunty,

    I had tried your kadhi pakoras recipe & that came out very well. Thanks a lot for your recipes. Looking fwd to try more recipes..

  22. hi manjula aunty , you really have made my life so easy . im a learner and your easy n simple recipes always help me out . thanx a lot really …

  23. Hello Manjulaji,

    I cannot eat spicy foods, and was wondering if I can leave the chiles out of this recipe, and what I can substitute for them?

    I’d also love a good non-spicy, but tasty dal or kitchari recipe. Can you recommend one? I haven’t had a chance to check out other recipes on your website yet.

    Thanks for sharing your recipes!

  24. Hi Manjula,
    I am a first-year student at Dartmouth Medical School and one of my friends here told me abou your website. I love your recipes!
    Preparing the dishes and consuming them are highlights of my week! For the Puda recipe, can the Besan Pudas be stored for up to a week in the refrigerator and re-heated when needed?

  25. Hello Manjulaji,

    Thanks so much for all the recipes. Today I tried Besan pude and it came out excellent.

    I’m vegetarian and came to U.S.A very recently. I had too many eye openers like most of the cheese available here is not vegetarian and so is Domino’s sugar.

    I felt you might already know this. Still just thought would share it with you just in case. And may be this might help any other viewers who might not know the details yet.

    Thanks again a ton for all the wonderful recipes you share with us.

  26. Thank you once again for another great recipe! In Mumbai my mother-in-law makes me besan parathas with mooli, but as they are not gluten free I can’t make them at my home. This was an amazing substitute! I made them with mooli and my husband loved them and they reminded him of Sunday afternoons at home.

    Once again, you are the best!

  27. Dear Aunty,
    I love your recipes. Ever since I saw your website, I stopped asking my mom for recipes. Thanks a lot. Could you please share the recipe for mooli parata?

    Thanks again,

  28. dear manjula ji,
    thank you so much for this yummy recipe. i tried it two times, once with zucchini and once plane, my husband and me liked both and i will try some other variations.
    i´m very happy to have found your site.
    god bless you

  29. I bought zucchini this morning to have a light meal while my husband is at work, then i checked your website as usual to find a delicious and easy recipe, and i tried this, absolutely delicious and easy to prepare, i put inside some shredded mozarella cheese that i had. also bought mushrooms to make the mushroom curry but these dosas were enough for my lunch so maybe tomorrow.
    take care and God bless you dear Manjula!

  30. amazing recipe…i tried this and it came out excellent…i have not eaten anything like this before…..everyone should try this once. Keep up this good work and keep giving us such amazing recipes

  31. Hi Manjula Aunty,

    You are amazing and loving aunti. I really like your receipe, specially kadhi with ghee tadka, rasgulle, and aloo gobhi. Do you live in USA? Most of your receipes are simple and quick, you made our life easier to provide these receipes.

    Take care,

  32. I was watching this video and was also hungry…so just kept the lappy in kitchen and followed the step wise procedure….and it turned out to be amazing….Thank you so much for sharing receipes without onion and garlic…now I can trat my frienz as few are Jain.
    Mouth-Watering Reciepes !!!

  33. Hello Aunty,

    Thank you for all the lovely recipes! I am an American vegetarian trying to expand the number of things I cook for my babies. We love watching your videos! Keep up the good work!

  34. Dear Manjula Ji,

    I tried your gram flour dosa today and it was simply amazing…Just YUM!! My mom used to make a similar version called Adai but that needs some time to prepare…

    Thanks for posting this…

  35. Well I made Puda with Spinach and it was a delight i have made sveral of Manula ‘s recepies but htis stands out Like her husband I can also eat this Puda everyday My mother used to make this with methi leaves and manjula’s has more variations
    she is just an outstanding cook Hurrah!

  36. Hi Aunty,

    i found this receipe very different n wanted to try it out….just wanted to knw is it fine if i use Corn flour in place of rice flour…does this solve the purpose??

    Thnx 🙂

  37. Hello manjula Aunty,
    As diwali is coming I wanted to ask u if u can post recipe for Tomato sev and palak sev. I wanted it before diwali… I will be thankful if u can help me atleast with the recipe if not video…:) thank u so much

  38. Hi,

    I am truly amazed with the amount of time and energy and enthusiasm you put into your cooking and your videos. Thanks much. I am sure it helps a whole LOT of people out there. I regularly check your website for recipes… it is a good way for me to relax 🙂

    I have tried a couple of your recipes. Fantastic. I am going through a phase where i cannot tolerate onion or garlic and your recipes are like God-Sent!!

    Have a wonderful Diwali coming up soon.

    Thanks much

  39. hi
    i enjoy all ur recipes – it is very simple & interesting – the ingredients & the way to make – i am gonna try diffrent recipes each day & am sure my family would commend the same….tks for ur guidance

  40. Manjula aunty,

    I really like the work you are doing…. and making life easier for both guys and gals…. Couldn’t resist myself to offer you thanks for your detailed videos available free of cost, great way of helping people.

  41. I tried this last week when my son wanted something different to eat. I am tired of serving the same snacks since we came to UK. This was an instant recipe and I could fold all nutritious vegetable which my son wouldn’t eat otherwise. Thank you for sharing this recipe. Is it possible to share a few more recipes to trick fussy kids? 🙂

  42. Hi,

    I tried this Besan Puda recipe with zucchini today in the same manner as shown by you and it turned out really well. My husband and I liked it very much specially because it is such an easy and instant dish and very delicious at the same time.
    Thank you for the wonderful recipe 🙂

  43. I made using an equal amount of carrot instead of zucchini. I had to add about 1/2 cup more water to get the batter to the right consistency. These were really delicious! I ate them with your tomato chutney recipe, a veggie sambar curry (no coconut), and some lime ginger pickle (from the store). A mix of North and South; it turned out very nice!

  44. Hi Manjula Aunty,
    I tried this recipe puda dosa with finely grated cauliflower. It came out very well. My husband liked it very much 🙂
    Many thanks!

  45. You can make dosa in a tava or other cast iron skillet if it is well seasoned from prior use. Otherwise, a teflon coated non-stick pan works the best.

  46. Hi
    I dont have any nonstick skillet and spatulla, is it possible to make the Dosa in nonstick frying pan.Your receipes are really woderful thanksa

      1. Mine were too thick at the start, then I added more water, but I still needed to spread them out more quickly to get the crispy edge. I used red bell pepper instead of hot pepper and they were delicious! This was my first try with any Indian cooking. Thank you for a great gluten-free meal.

  47. Hi Manjula aunty…
    am a great fan of your food….i hav tried most of ur food..and just liked it.
    I wud like to ask u some thing,i hav never seen u using onion to ur recipe,just curious only…
    thanks for ur cookery shows…..
    see u again.

  48. Namaste Manjula. I wanted to say I love your show. You are so informative and make it easy to understand in English for me. I am an american woman who was introduced to punjabi cooking By a wonderful indian cater. I have parted ways with her, but dearly missed Indian cooking. Thanks to you I can have roti and Palak Paneer whenever I want! Thank you so much for your videos, for teaching me the Indian Language ( food names and Hello, which dialect are you speaking?).
    Also your clothes are so beautiful!
    Keep up the awesome cooking,

  49. what is semolina powder in hindi?Can we make cutlets without using bread crumbles
    ?can we use gram flour /besan /semolina flour instead?please leave areply for me..

  50. Hello Manjula (Aunty),

    Thank yo so much for your easy recipes. I have learnt quite a bit of Indian day-to-day cooking from your recpies and from my mother (over the phone). They have made life easy for me.

    Thank you once again 🙂


  51. Hello Manjula aunti!

    I saw your recipe and it is so easy and so yummy also. I made it and it was wonderful. Thank you very much.
    Your all recipes are very easy and very tasty to make so I like to watch your all recipes. I made so many recipes and it were also wonderful.
    Thank you again.

    Jay Shri Krishna.

    Mansi Patel

  52. This is great!
    I become vegetarian, but since I ate before mostly dry things as scrambled eggs and bread with some meat for the supper I wasn`t able to adapt myself to eat boiled vegetables in the evening. I tried this recipe and this will make it. I just try to vary different dhals, and maybe nuts in this recipe.
    Thank you!

  53. Hi ManjulaJi,
    I belong to a punjabi family and besan puda used to be a regular breakfast since childood.I also remember making Sweet Besan puda in fasting days.Do you have the recipe for Sweet besan ka puda?

  54. Salam Manjula Jee,

    I’ve tried many recipeis and found very delicious and great. Thanks for creating such a nice website for us.
    I want to know I can’t understand “zucchini (Italian squash) ” can u pls. tell me the Hindi Name or please give me the substitute
    for this. I will be very greatful to you.
    Thanks a lot/

    1. Yes it is very tasty…………..i also tried chopped onions as a substitute for zucchini…………sum wht like onion dosa its too tasty

  55. hello aunty ji,
    Yesterday i tried this pudu ,its was ver delicious,thank u so much for the recipe. i actually didnt ve rice flour so i skipped it yet the pudu came out nice n crispy,the cheese version was everyones favorite n wat way to make my kids zucchini.. thanks so much..cant wait to try more recipes of urs..

  56. Namaste Manjulaji,

    Your puda recipe is the best thing that has happened to me after learning how to make instant dosas. I’ve learnt SO much from just watching your videos. Many thanks and big hug!! 🙂

  57. Hello Manjula!

    Thank you so much for sharing your wonderful recipes! I followed your video to make besan pudas during the weekend, and they turned out absolutely heavenly. I’ve done some Indian cooking before, but never any breads – I was too nervous, thinking they wouldn’t turn out, and none of the cookbooks I’d read ever showed pictures of the process. Your videos are exactly what I needed! I just bought ingredients to make aloo parathas tonight – can’t wait!

    Thanks again!

  58. Dear Manjula Aunty, I so enjoy your videos – they are clear and easy to follow. Now I feel
    more confident to try all sorts of delicious vegetarian Indian foods. Thank you and please
    continue to help all of us!
    a fan in Santa Barbara, Bryn

  59. Hello, Manjula Jain,
    I am hosting our Culinary Club event this coming weekend and Indian food was my pick. Thank you so much for your wonderful help. I find your videos most helpful. What I need is a list of substitutes for certain spices, as I don’t believe some of the cooks in my club will take the time to find all of the original ingredients. I would also love to have your opinion of my chosen menu: vegetable cutlets, corn vegetable soup, cabbage chala dal salad, basan puda, raita, yellow fried rice, mango lassi, and coconut burfi. Thank you so much, Manjula Jain.

    1. Hello Laura,
      Menu sounds great and you should not have any problem finding the ingredients, Chana you can replace with yellow split pea and basen if you have to replace with chickpea flour. Asafetida and black mustard seed if you don’t find just do without. I hope your guest will enjoy the food.

  60. Thank you for your recipes – I can’t eat wheat, rye, oats or barley as they contain gluten. I have found recipes on your site which don’t need wheat or a wheat replacement flour.

    I have just tried your recipe for Besan Puda – Yumm! yes it is very tastey served with chutney. Thank you so much. Now I must go and learn to make my own chutney.

    I like the way you present the instructions – simple, clear and not too much talking. Some presenters talk too much. I find your videos leave me feeling relaxed and confident about trying the recipes.

    What a wonderful idea to have you doing this – not party food but propper nutritious food. Thank you.

    My best wishes

  61. hello i really love ur videos and dishes that u make but i want to know how u made the chetni that u mentioned the green sauce i tried it at some Indian restaurant and i was wondering how to make it

  62. PAM should work, but if you’re trying to reduce the amount of oil you usem it probably won’t make any difference.

    Whether you use PAM or oil, you must use enough for the dosa or parantha to fry properly.

  63. Sat Sri Akal Aunty,today i made besan ka pooda and it comes out nice.Everybody at home liked it.But i can’t find zucchini so i didn’t add it.thank you to and your recipes.

  64. Hi Auntiji,
    I just stumbled onto your website looking for some new recipes… I found this dosa recipe and walked straight to the kitchen.. I added less spices bec of my son who is only 18 months old and made his dosa with cheese – he just loved it…

    Infact my husband (who’s not Indian) doesn’t like dosa and he enjoyed them with sweet yogurt too!!!

    I am looking forward to making some more of your dishes… Thank you so much.

  65. the recipe is very nice .but i would like to know under the besan puda variations there r other options given the potato one is the potato cooked or raw.

  66. I’m from Europe and fall in love with Indian cooking.
    I have sooo much Indian spices and I love the way you show how to prapqare it.
    I bet it will be great with Rasam I’m making today.
    My hubby would love it with cheese and I look forward to make it with spinach
    Thanks Manjula for another one wonderful dish.

  67. I made them for my son so I left out the chilli in the mix and put chilli powder on mine. We had the cheese filling as well. Very delicious. Can wait to try some different fillings.

  68. I didn’t have vegetables so I omitted the rice flour but mine came out wayyy too thick even though I spread it with a ladle. I added lots more water and then it came out great…just a tip for others!

  69. Hi Shehla,
    This is a nice forum because there are people from so many countries who write their questions or comments.

    Dosas are a classic south Indian dish – cooked like a very thin pancake and served with south Indian style lentils (Sambhar) and coconut chutney and/or wrapped around spicy potatoes. Cheela are slightly thicker and a little softer. There is a lot of variations to both dosa and cheela.

    If you have a chance to go to a south Indian restaurant, give dosas a try.

  70. Hi Jaya,
    Thanks a lot for your advice.I really appreciate it.Well Cheela is also not a familiar term for me as I am from Pakistan,my parents are from Delhi,and I think doosas are not popular in that part of India
    Thanks again.

  71. Hi Shehla,
    At the bottom of the recipe there is a section for Variations. It will give you ideas for how you can substitute or even omit certain ingredients. You will see it for the Besan Dosa too. It will help answer your question about the zucchini.

    This dish is like something called “cheela” in Hindi if that is a more familiar term to you.

  72. Dear Auntie,
    I am not familiar with doosas,anyway I did try the moong daal doosa and it turned out great.Now I want to try the BESAN DOOSA, so is it necessary to add shredded zuccini or can I substitute it with something else or just eliminate it from the recipe.
    Thanks a million.

  73. Hii Manjula aunty…

    I have tried a lot of ur recipies… They always come out very good… This puda was excellent… I & husband had it for dinner… A wonderful recipe… The cheese version was Amazing… Thanks a lot.. U take so much effort to teach us!! Thank u so much…


  74. Can you design a ‘printer friendly’ feature on your website? I am excited to try some of your recipes! I am gluten intolerant, so I am ready to try some new flours. Thank you for sharing. Laureen

  75. I tried this besan puda recipe and found it fantastic! I was looking for a quick recipe that used chick-pea flour to have a proteic breakfast (I prefer savoury to sweet) and this is great: very tasty and quick.
    Thank you for all the work you are doing. Regards, Dorica (Italy).

  76. Thank you so much for this recipe! I’ve been looking for a dosa recipe that uses flours and does not require a food processor and overnight fermentation. I am wondering if you ever add methi/fenugreek to this recipe? I bought the powder, thinking I’d be mixing it with the other flours, but I don’t know how much to add or if I should add it at all…

    Please let me know if you think it would add or subtract to the dish!


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