Bhat Ka Shekla is an Indian savory pancake made with leftover boiled rice, besan, suji, yogurt and vegetables. It tastes the best when you cook it on medium flame until crisp.

Ingredients

Method

1. You can use any vegetables in this preparation. I generally use grated carrots, grated beet roots, chopped cabbage, and chopped onions. You can even make it with a single vegetable. Make sure that vegetables are grated or chopped finely otherwise they may not cook fully.
2. Chop green chillies and cilantro and keep aside.
3. Whisk the yogurt in a big bowl. Add ragi flour, suji and rice. You can even use besan instead of ragi.



4. Add all the grated and chopped vegetables, chopped cilantro, chopped green chillies, salt and red chilli powder.



5. Mix everything thoroughly and taste it a bit for salt and adjust it, if required.



6. Heat ghee or oil in a frying pan. I use cast iron pan because sheklas come out crisp in it. Spread a generous ladle of batter on the pan and spread it. You don’t want it too thin as you can see in the picture below. Also make a hole in the middle with the help of a spoon for better frying.



7. Top it with 1 tbsp of sesame seeds if you like them otherwise skip this step.



8. Cook it on medium heat. Turn it over after about 2 minutes. If you turn it over too quickly, it may fall apart.



9. Cook the other side also till it’s brown.



10. Once both sides are brown as per your liking, take it out. A perfectly cooked shekla will be crispy from outside and soft inside. Bhat Na Shekla is ready to serve. You can serve it as is or with a chutney or ketchup. Generally, yogurt gives it a tangy taste and chillies make it spicy so you don’t need anything with it.