Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela

    falahari-cheela

    Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela

    Samo rice is a food that is mostly consumed during fasting. A variety of delicacies can be prepared with this rice like kheer, pulao chakli,poori and so on. But today we are preparing cheela which is super delicious and yummy satisfaction to your hunger pangs.

    This mouth drooling snack is prepared with samo rice and sago pearls, especially during the fasts. You can also enjoy it any other day as well in your breakfast or have it as a light snack. Making these cheelas is really easy with this easy to follow recipe with step by step pictures and detailed instructions. Enjoy!

    Direction:

    Getting ready :

    Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water.

    falahari cheelaMaking :

    Take ¼ cup soaked sago pearls , add some water and grind finely. Then place the paste in a bowl .

    falahari cheela

    Drain the extra water from the samo rice then put it in a jar , add some water and grind it coarsely. Once it is ready, place it in the same bowl with sago pearl paste.

    falahari cheela

    Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak) , 2 green chilies (finely chopped) , 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter.

    falahari cheela

    Turn on the flame and heat a girdle. Pour a little oil and spread it over the girdle. Reduce the flame so that the girdle cools a bit. Wipe the extra oil with a tissue paper.

    falahari cheela

    Girdle is slightly hot. To make cheela spread 2 to 3 tbsp batter on the girdle. An spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even.

    falahari cheela

    Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. Cheela is now roasted. Take it out in a plate.

    falahari cheela

    Now reduce the flame and let the girdle cool down. Sprinkle a little water over the girdle to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise.

    falahari cheela

    Now to make cheela in a different way, Add a little more water to the batter, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the girdle. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below.

    falahari cheela

    Make sure that before spreading the cheela for the second time you stir the batter well so that the rice doesn’t sit on the bottom. Spread the cheela again . 6 to 7 cheela are ready from this much quantity of batter.

    Serving :

    Sumptuous cheela ‘s for vrat are ready. Serve these steaming hot with falahari chutneys of green coriander and peanut chutney. I am sure everyone will relish eating it.

    Suggestion:

    • You can make cheela big or small as desired.
    • For making thin cheela it is necessary to cool the girdle.
    Sabudana Sama ka Cheela Navratri Special | Sago and Samak Cheela falahari-cheela
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Soaked Samo rice – 1 cup (200 grams)
    • Soaked Sago Pearls- ¼ cup ( 50 grams)
    • Oil – 3 to 4 tbsp
    • Green coriander- 2 tbsp (finely chopped)
    • Green chili – 2 (finely chopped )
    • Sendha Salt- ¾ tsp (or as to taste )
    • Cumin seeds – ½ tsp
    Instructions
    1. Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water.
    2. Take ¼ cup soaked sago pearls , add some water and grind finely. Then place the paste in a bowl .
    3. Drain the extra water from the samo rice then put it in a jar , add some water and grind it coarsely. Once it is ready, place it in the same bowl with sago pearl paste.
    4. Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak) , 2 green chilies (finely chopped) , 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter.
    5. Turn on the flame and heat a girdle. Pour a little oil and spread it over the girdle. Reduce the flame so that the girdle cools a bit. Wipe the extra oil with a tissue paper.
    6. Girdle is slightly hot. To make cheela spread 2 to 3 tbsp batter on the girdle. An spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even.
    7. Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. Cheela is now roasted. Take it out in a plate.
    8. Now reduce the flame and let the girdle cool down. Sprinkle a little water over the girdle to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise.
    9. Now to make cheela in a different way, Add a little more water to the batter, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the girdle. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below.

     

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