Cheela — India

Cheela is a thin, savory pancake made from a batter of gram flour and water, seasoned with spices and cooked on a hot griddle until lightly crisp at the edges and tender in the middle. It is closer to a crepe than to a thick pancake, and is eaten hot, usually folded or rolled, rather than stacked. It appears on breakfast tables across India, from home kitchens to roadside stalls, and is valued as a quick, protein-rich start to the day. Regional names and small variations exist — some cooks call it pudla or chilla — but the base idea of a spiced gram-flour batter poured thin onto a griddle stays recognizable everywhere it is made. The batter is whisked with water until smooth, then mixed with chopped onion, green chili, cumin seeds, turmeric and coriander. A ladleful is poured onto a hot, lightly oiled pan and spread into a thin circle, then cooked with a little more oil until golden on both sides. The whole process moves quickly, one pancake following another as the batter is used up. What changes from kitchen to kitchen is mostly what goes into the batter beyond the basics: grated carrot or cabbage for extra body, a spoonful of yogurt for a softer texture, or extra chili for more heat. Some cooks make it plain and let a side of chutney or yogurt carry the flavor, others load the batter itself with vegetables so the pancake needs little accompaniment.