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How to Make Savory Vegetable Pancakes (Besan Cheela) in 25 Minutes

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.

Savory Vegetable Pancakes (Besan Cheela)

Savory Vegetable Pancakes (Besan Cheela)

Sweet and Savory Pancakes

Recently, I was searching online for a healthy breakfast recipe. These savory vegetable pancakes caught my attention. The recipe was easy, and I found it to be a versatile pancake that you can add various veggies to, depending on your preference.

It took me only about 25 minutes to make these yummy pancakes. I served them hot with a spicy coriander leaf chutney, and they were just fantastic. I think it a tomato sauce would also be a tasty condiment.

Cook Time

Prep timeCook timeReady inYields

13 min

12 min

25 min

6 medium-sized pancakes


  • 1 heaped cup gram flour (chickpea flour or besan)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon baking soda (cooking soda)
  • 1/2 cup mashed sweet potato
  • 12 medium size spinach leaves
  • 1/4 cup carrots, grated
  • 3-4 tablespoons coriander leaves, finely chopped
  • salt to taste
  • 3-4 teaspoons olive oil or any other cooking oil


  1. Wash spinach leaves. Heat them in a deep bottomed pan. Saute them until the leaves shed some water and wilt. Turn off the stove. Hold them together and chop into one-inch pieces.
  2. In a mixing bowl, combine all of the ingredients (except the oil).
  3. Dry-mix the ingredients. Add water little by little and mix to get a thick or semi-solid batter. You may need about 3/4 cup water for this. Set aside for 2 minutes.
  4. Now, start making the pancakes. Heat a flat pan. Add a few drops of oil or grease it. Pour about 2 tablespoons of the batter on the pan. You may choose to cook 2 to 3 small pancakes or 1 large pancake at a time. I made 2 medium-sized pancakes per batch.
  5. Pour a few drops of oil on the surface of these pancakes. Keep the heat medium-high. Once the bottom turns golden brown, flip them. Add some oil on the top. Let the other side also turn golden brown. Making a batch may take about 4 to 5 minutes. Control the heat while cooking.
  6. Transfer the cooked pancakes to a serving plate. Repeat the same process until all of the batter has been used up.
  7. These pancakes are best served hot (they lose their crispiness as they cool). Serve them with spicy chutney or tomato sauce. Enjoy the taste!