चावल व सब्जियों वाला खास पैनकेक । Fluffy Rice n Veggie cheela | Veggie pancakes । No gluten Recipe
Prepare rice cheela with a lot of vegetables for breakfast. Serve this delicious and healthy cheela with coconut-peanut chutney. Today, you can learn to prepare rice-vegetable cheela along with coconut-peanut chutney. The whole preparation is easy and requires no special efforts.
Follow the steps below along with the images and prepare healthy rice cheela for breakfast.
Directions:
1. Rinse and soak the 1 cup of short-grain rice for 3-4 hours.
2. Add soaked rice, 3-green chilies, ½ inch chopped ginger to the mixer, and blend them finely.
3. Add about ¼ cup of water to the mixer and run the mixer one more time.
4. Add 2-boiled potatoes, a little more water to the mixture, and blend.
5. Take the batter out in a bowl.
6. Add ½ cup carrot, ½ cup capsicum, ½ cup tomatoes, ¼ cup spinach, and 2-3 tbsp of coriander leaves to the mixture.
7. Add 1 tsp of salt, ½ tsp of crushed red chili, ½ tsp of cumin seeds, and mix well.
8. Add ¼ tsp of baking soda to the mixture and mix well.
9. Heat 1 tbsp of oil in the pan.
10. Spread a ladleful of batter on the pan and drizzle oil around the ends.
11. Cover and cook the cheela for 2-3 minutes from one side.
12. After 3 minutes, drizzle oil over the cheela and flip it around.
13. Cook the other side till golden brown.
14. Add ½ cup roasted peanuts, ½ cup grated coconut, ½ tsp of salt, 2-chilies, ½ lemon juice, and ½ cup of water to the food processor.
15. Blend everything into a fine paste.
16. Heat 1 tsp of oil, add ¼ tsp of mustard seeds, 2-red chilies, 10-12 curry leaves, and lightly roast them.
17. Add the Tadka to the chutney and mix well.
18. Serve rice and vegetable cheela with peanut-coconut chutney.
- Rice - 1 Cup (200 grams)
- Green Chili - 2
- Ginger - ½ inch
- Potato- 2 boiled (grated)
- Carrot - ½ cup
- Capsicum - ½ cup
- Tomato - ½ cup
- Spinach/Palak - ¼ cup
- Green Coriander - 2-3 tbsp
- Salt - 1 tsp
- Red Chili powder - ½ tsp
- Cumin seeds - ½ tsp
- Baking Soda - ¼ tsp
- Oil 1 - 3-4 tsp
- Roasted Peanut - ½ cup
- Coconut grated - ½ cup
- Salt - ½ tsp
- Green Chili - 2
- Lemon - ½
- Oil - 1 tsp
- Mustard seeds - ⅓ tsp
- Red Chili - 2
- Curry leaves - 10-12
- Rinse and soak the 1 cup of short-grain rice for 3-4 hours.
- Add soaked rice, 3-green chilies, ½ inch chopped ginger to the mixer, and blend them finely.
- Add about ¼ cup of water to the mixer and run the mixer one more time.
- Add 2-boiled potatoes, a little more water to the mixture, and blend.
- Take the batter out in a bowl.
- Add ½ cup carrot, ½ cup capsicum, ½ cup tomatoes, ¼ cup spinach, and 2-3 tbsp of coriander leaves to the mixture.
- Add 1 tsp of salt, ½ tsp of crushed red chili, ½ tsp of cumin seeds, and mix well.
- Add ¼ tsp of baking soda to the mixture and mix well.
- Heat 1 tbsp of oil in the pan.
- Spread a ladleful of batter on the pan and drizzle oil around the ends.
- Cover and cook the cheela for 2-3 minutes from one side.
- After 3 minutes, drizzle oil over the cheela and flip it around.
- Cook the other side till golden brown.
- Add ½ cup roasted peanuts, ½ cup grated coconut, ½ tsp of salt, 2-chilies, ½ lemon juice, and ½ cup of water to the food processor.
- Blend everything into a fine paste.
- Heat 1 tsp of oil, add ¼ tsp of mustard seeds, 2-red chilies, 10-12 curry leaves, and lightly roast them.
- Add the Tadka to the chutney and mix well.
- Serve rice and vegetable cheela with peanut-coconut chutney.
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