How to make Besan Cheela ka Raita -

Baby besan cheele mixed with yogurt to make this raita.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Gram flour (besan) (बेसन), Thick yogurt,whisked

Cuisine : Indian

Course : Raitas

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Besan Cheela ka Raita checkout Pakodi Raita. You can also find more Raitas recipes like Kakdi Nu Raitu Watermelon Pachadi Bathue Ka Raita Tomato Pachadi

Besan Cheela ka Raita

Besan Cheela ka Raita Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Besan Cheela ka Raita Recipe

  • Gram flour (besan) 3/4 cup

  • Thick yogurt,whisked 2 cups

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Turmeric powder a pinch

  • Baking soda a pinch

  • Asafoetida 2 pinches

  • Salt to taste

  • Oil 3 tablespoons

  • Sugar 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Green chillies 2

  • Fresh mint leaves,for garnish a few


Step 1

Mix gram flour, carom seeds, ½ tsp red chilli powder, turmeric powder, baking soda, a pinch of asafoetida, salt in a bowl, add water as required and whisk to a smooth and thick batter.

Step 2

Heat 2 tbsps oil in a non stick pan. Drop small spoonfuls of batter and spread into small cheelas. Shallow-fry till golden on both the sides.

Step 3

Mix yogurt, the remaining red chilli powder, sugar and salt in another bowl. Add the cheelas to the yogurt and mix well. Heat the remaining oil in another non stick pan.

Step 4

Add cumin seeds, remaining asafoetida and sauté. Finely chop the green chillies and add. Pour this tempering over the yogurt and mix.

Step 5

Transfer the cheela raita into a serving bowl, garnish with fresh mint leaves and serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.