Methi and Besan ka Cheela

Weekend is here again. This weekend is an extra busy one - with Diwali being just a week away (October 17th to be precise). Apart from the several Diwali customs (eating and preparation of sweets, bursting firecrackers, lighting up the house, Lakshmi Puja, meeting friends and relatives), there is one which takes special significance (at least in North India) - cleaning the house before Diwali.

It is said that Goddess Lakshmi (the Hindu Goddess of Wealth) visits homes on Diwali night, and showers her blessings. Hence it is important to keep the house "ready" to welcome her. Mythology and religion aside, the tradition does ensure that you throw out your laziness at least for once, and wear the cleaner's hat.

Decades earlier, it was customary to get your house "white-washed" (painted) before Diwali. This ensured that the house was uncluttered and freed of any junk you may have collected over the year. These days, with the introduction of acrylic and longer lasting paints, painting the house has taken a backseat. But one does put in an effort to clean those nooks and corners which may have been neglected so far.

So my husband and I picked up the cleaning brushes and mops this morning, and attacked those areas with full vigour which our daily maid overlooks. But before that we had a heavy breakfast for extra energy - the breakfast being Besan ka Cheela, with a twist.

There was some Methi (Fenugreek leaves) in the fridge and I used it to give a wonderful flavour to the savoury crepes.

The cheelas had a hint of bitterness - which one would expect from Methi. You may reduce the quantity of leaves in case you prefer less flavor.

Ingredients:

Methi Leaves, cleaned: a handful

Besan / Gramflour: 1 cup

Ginger Paste: 1/2 tsp

Salt: To taste

Red chili Powder: 1/4 - 1/2 tsp

Green Chili, finely chopped (optional)

Oil

Method:

- Wash the Methi leaves thoroughly to remove any dirt. Chop finely

- Mix besan, salt, chili powder and methi leaves.

- Add water to make the batter of a thick pouring consistency (as you would do for dosas / pancakes). Mix well to ensure that there are no lumps

- Heat a tawa / pan, and lightly grease it with oil

- Pour around 2 ladles of the batter and spread it in a circle, moving from the center to the outer edges in a circular format

- Pour a teaspoon of oil along the sides, and let it cook on medium heat. Lift the side slightly to check if the color has changed

- Flip and cook on the other side, adding oil on the sides

- Take care not to cook it on slow heat or else the cheela will become too crusty. Similarly if the heat is high, the cheela will change color too soon and it will remain uncooked inside

- Serve hot with your favourite chutney / ketchup

This goes to Weekend Herb Blogging # 204, hosted this week by Susan of The Well Seasoned Cook. The event started by Kalyn, is now in the nurturing hands of Haalo of Cook (Almost) Anything Atleast Once.