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Cheela recipe

Rice and Vegetable Cheela Recipe

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 and Vegetable Cheela Recipe
Author: 
Recipe type: Cheela
Cuisine: Indian
 
Learn to prepare rice-vegetable cheela along with coconut-peanut chutney.
Ingredients
  • 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
Instructions
  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.

 

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