Category Archives: Cheela recipe

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela

Puffy Moong Dal Cheela with Spinach ।  Moong Dal Puffy Cheela

Puffy Moong Dal Cheela with Spinach makes an amazing snack. This cheela is slightly different in taste and appearance from the usual cheela, these cheelas have an extra dose of flavor to them. These puffy and luscious cheela these turn out to be more lip smacking when served with green coriander chutney or sauce.

Here is an easy recipe with step by step pictures to make Puffy Moong Dal Cheela with Spinach instantly. These can be served to guests or can be packed in kids lunch box. Prepare this yummy with this easy recipe and step by step pictures. Enjoy having Puffy Moong Dal Cheela with Spinach.

Direction:

Getting ready:

Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.

palak moong dal cheelaMaking :

Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add 1/2 x 1 inch ginger piece.Grind to fine paste.

palak moong dal cheela

Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add 3/4 tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.

palak moong dal cheela

Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.

palak moong dal cheela

Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise then Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela. 5 to 6 cheela can be prepared with this quantity of batter.

 

palak moong dal cheelaServing :

Sumptuous Cheelas are roasted and ready. These are puffy and look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

palak moong dal cheelaSuggestion:

  • You can increase or decrease the quantity of chili as desired.
  • We have taken non stick pan for the cheela. You can take tawa as well.
  • If you use normal pan or tawa, then first of all heat the pan, Spread some oil over it and let it heat.Then reduce the flame and let the pan cool.Wipe off the extra oil.Cut the poatato in half and move it over the pan.When the pan remains slightly hot then spread the cheela batter.
  • Be careful that the batter doesn’t turn too thin nor too thick.

Puffy Moong Dal Cheela with Spinach । Moong Dal Puffy Cheela palak-moong-dal-cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soaked Moong dal - 1 cup (180 gms)
  • Spinach - 2 cup (200 gms) (finely chopped)
  • Green chili - 4
  • Ginger - ½ x1 inch piece
  • Curd - ½ cup
  • Oil - 2 tbsp
  • Eno fruit salt - ¾ tsp
  • Salt - 1 tsp (or to taste)
Instructions
  1. Take 200 gms spinach, wash, drain water and remove stalk. Finely dice the spinach leaves. This is finely diced 2 cup spinach.
  2. Take 1 cup soaked moong dal.Put it in a jar and remove the extra water,Add curd to it followed by 4 big chilies, cut into big pieces. Also add ½ x 1 inch ginger piece.Grind to fine paste.
  3. Pour the dal in a bowl. Add 2 cup spinach, 1 tsp salt. Mix all ingredients well. Also add ¾ tsp eno fruit salt.Mix again. If batter seems dense then add 2 tbsp water. Consistency of batter should be like of pakora.
  4. Once batter is ready, heat a pan, little oil to it and spread evenly. Reduce flame, wipe off extra oil. Pour 2 scoops of batter in the pan and spread.Spread with scoop. Keep flame medium and spread oil on sides of cheela.
  5. Cover and cook the cheela on medium flame for 3 to 4 minutes. Then check if it is roasted from beneath and there are brown spots. Flip the cheela. Roast it until brown spots appear on the other side as well. Prepare all cheela likewise. Turn off flame. Place the steaming hot cheelas on a bowl over a plate. Keep on plate later. It takes 7 to 8 minutes to roast a cheela.5 to 6 cheela can be prepared with this quantity of batter.
  6. Sumptuous Cheelas are roasted and ready. These are puffy an look very appealing. You can serve it with tomato sauce , green coriander chutney or any chutney of your choice.It tastes mouth drooling.

 

Moong dal Cheela recipe – Moong Dal Chilla Vegetarian Recipe

Moong dal Cheela recipe video – Moong Dal Chilla Vegetarian Recipe

Moong  Dal cheela is a delicious variation from the usual besan cheela. You can enjoy it at breakfast or have it to satisfy your hunger pangs. You can also pack it in kids lunch box.

Here is an easy step by step recipe with pictures to make yummy and vegetarian Moong dal cheela.  Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney for a fun meal. Enjoy


Directions:

Getting ready:

Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.

moong dal cheelaMaking:

Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired.

moong dal cheela

Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.

moong dal cheela

Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.

moong dal cheela

Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side.

moong dal cheela

As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.

moong dal cheelaServing:

Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

Suggestion

  • If the pan is greasy then there is no need to pour the oil to the pan before making the next cheelas.

Moong dal Cheela recipe - Moong Dal Chilla Vegetarian Recipe moong dal cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Moong dal – ½ cup
  • Oil – 2 to 3 tbsp
  • Ginger baton – 1 inch (grated)
  • Salt – ½ tsp or to taste
  • Green Coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Soak the moong dal in water for 2 hours. Later, grind the soaked moong dal to make a thick paste.
  2. Put the moong dal paste into a big bowl. Add some ginger, salt and green coriander to the paste. Mix all the ingredients well. You can add chilli if desired. Add little water and mix it well to make a pouring consistency batter. The batter should be a little thin in consistency than that of the pakora batter or somewhat similar to the idli batter.
  3. Place a pan to heat on the gas flame. Pour half a teaspoon of oil to the pan. Spread it evenly on all sides of the pan with a spatula. Pour a spoonful of batter mix to the pan and spread it well across the edges to make a cheela.
  4. Pour some oil all around the sides and upon the cheela. Once the cheela is roasted well on one side, flip it sides to toast the other side. As the cheela become golden brown from another side as well, transfer it on a plate and likewise prepare the rest of the cheelas.
  5. Fold the cheela and put it in kids lunch box with sweet tomato chutney or green coriander chutney.

 

Spinach Cheela Recipe – Palak Chilla Recipe – Indian Spinach Crepes recipe

Spinach Cheela Recipe – Palak Chilla Recipe – Indian Spinach Crepes recipe

Here is a new variation in the taste of Cheela. You can make healthy and nutritious Spinach cheela to satisfy your hunger pangs. You can make these yummy looking cheela for kids and even pack it in their lunch box.  I am sure everyone will be surprised to have it.

Here is an easy step by step recipe with pictures to make scrumptious Spinach cheela. Serve these lip-smacking and nutritious spinach cheelas steaming hot along with curd, green coriander chutney, mint chutney or pickle. Enjoy!

Directions

Making:

Take chickpea flour in a big mixing bowl and add water in small portions to make smooth lump-free batter. ¾ cup of water is used to make the batter of this consistency.Now add green chilies, ginger, crushed carom seeds, red chilly powder and salt into the batter. Mix all the ingredients really well.

Spinach cheela

After that, add chopped spinach into the batter and mix it thoroughly. You can substitute chopped spinach with spinach puree. Batter is now ready, make sure that the batter is not too thick or too thin in consistency. Cover and keep the batter aside for 10-15 minutes to set.

Spinach cheela

15 minutes are over, batter has fermented. Now heat a tawa and drizzle some oil on it. Spread the oil evenly with a napkin paper and keep the flame low. Tawa should not be too hot while spreading the batter. Pour 2-3 tbsp of batter on it and spread it making a thin layer. Increase the flame to medium and pour some oil on the sides and upon the cheela.

Spinach cheela

Once the cheela turns golden brown from beneath, flip its sides and let it cook from another side as well. Drizzle some oil on top and spread it evenly. If desired then you can avoid using oil at all. Roast the cheela until brown spots appears on both the sides.

Spinach cheela

Cheela is now roasted aptly, transfer it to a plate. Clean the tawa with napkin paper to make another cheela and likewise make the rest of the cheelas as well. Spinach cheelas are now ready to serve.

Spinach cheelaServing:

Serve these lip-smacking and nutritious spinach cheelas steaming hot along with curd, green coriander chutney, mint chutney or pickle. Enjoy!

Spinach Cheela Recipe - Palak Chilla Recipe - Indian Spinach Crepes recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Spinach – 1 cup (finely chopped)
  • Oil – 2-3 tbsp
  • Green chilies – 1-2 (finely chopped)
  • Ginger – 1 tsp paste or ½ - 1 inch baton grated
  • Carom seeds – less than ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Take chickpea flour in a big mixing bowl and add water in small portions to make smooth lump-free batter. ¾ cup of water is used to make the batter of this consistency.Now add green chilies, ginger, crushed carom seeds, red chilly powder and salt into the batter. Mix all the ingredients really well.
  2. After that, add chopped spinach into the batter and mix it thoroughly. You can substitute chopped spinach with spinach puree. Batter is now ready, make sure that the batter is not too thick or too thin in consistency. Cover and keep the batter aside for 10-15 minutes to set.
  3. minutes are over, batter has fermented. Now heat a tawa and drizzle some oil on it. Spread the oil evenly with a napkin paper and keep the flame low. Tawa should not be too hot while spreading the batter. Pour 2-3 tbsp of batter on it and spread it making a thin layer. Increase the flame to medium and pour some oil on the sides and upon the cheela.
  4. Once the cheela turns golden brown from beneath, flip its sides and let it cook from another side as well. Drizzle some oil on top and spread it evenly. If desired then you can avoid using oil at all. Roast the cheela until brown spots appears on both the sides.
  5. Cheela is now roasted aptly, transfer it to a plate. Clean the tawa with napkin paper to make another cheela and likewise make the rest of the cheelas as well. Spinach cheelas are now ready to serve.
  6. Serve these lip-smacking and nutritious spinach cheelas steaming hot along with curd, green coriander chutney, mint chutney or pickle. Enjoy!

 

Coconut Milk Dosa recipe – Nariyal Milk Cheela Recipe

Coconut Milk Dosa recipe – Nariyal Milk Cheela Recipe

Coconut milk cheela is an amazing and super delicious twist to the authentic cheela recipe prepared with chickpea flour. This is a simple cheela recipe with nice coconut flavors. These coconut milk cheelas are soft, fluffy and white in color unlike brown chickpea flour cheelas.

Coconut milk cheela is a healthy and super delicious recipe for breakfast or brunch. You can pack these cheelas in lunch for kids with side accompaniment of tomato sauce, jam or sweet chutney. They will love it for sure. So, follow this easy recipe to make perfect cheelas and enjoy!

Directions

Making

Take wheat flour in a big mixing bowl ad then add coconut milk to it in small portions. Stir until all lumps dissolves completely and there are no lumps in the mixture.

Nariyal milk cheela
Add some water to the prepared batter if it appears thick in consistency. Stir until smooth in consistency. Make sure the batter should have pouring consistency. Don’t make it too thin or too thick in the consistency.

Nariyal milk cheela
Now to the prepared batter add the following spices – salt, ginger paste, green chilies, green coriander, cumin seeds, asafoetida and mix everything really well.

Nariyal milk cheela
Cover and keep the batter aside for 10 minutes to set. Use this batter for making the cheelas once it turns fluffy.Now that the batter is done and ready, let us start making the cheelas. For this heat a tawa and spread oil over it with a napkin paper or cloth. Keep the flame low.

Nariyal milk cheela
Let the tawa cool down a little now. The pour 2 tbsp of batter on the tawa and spread it in evenly with circulating the spoon in round circle. Keep the cheela little thin. Increase the flame now to roast the cheela.Nariyal milk cheela
Put some oil all around the cheela and apply some oil on the top. When cheela turns light brown at the bottom, flip the sides and continue roasting it on the other side as well.  You can lift the cheela a little to see if it’s roasted for beneath or not.

Nariyal milk cheela
Cheela is roasted well from both the sides and is ready to be served. Transfer it to another plate and likewise prepare the cheelas with remaining batter and stack them on a plate. Scrumptious and lip smacking coconut milk cheela is ready to served.

Serving

Serve these super yummy and mouth watering cheelas with any Indian dip or chutney like green coriander chutney or sweet sauce, curd and pickles.

In fact these yummy cheelas can be packed in tiffin for kids with side assortment of jam or tomato ketchup. They will love eating them for sure.


Suggestions

  • To make coconut milk at home, grate the raw coconut and the add water to it. Grind it in the mixer jar along with some water until fine in texture. Then sieve the mixture through a sieve. You will see coconut left over the sieve. Grind the leftover with more water. Coconut milk is ready.
  • Take a non-stick pan for making the cheelas and heat it sufficiently. Remember to cool down the tawa or pan a little prior making cheelas. Keep the flame low as the cheela cannot be spread easily if the pan is too hot.
  • Don’t make the batter too thin or too thick for making the cheelas.
  • Clean the tawa with a wet towel before making the cheelas. This is done to lower down the temperature of tawa.

Coconut milk cheela
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 1 cup
  • Coconut milk - 1 cup
  • Oil - 2-3 tbsp
  • Green coriander - 1 tbsp (finely chopped)
  • Green chilly - 1 (finely chopped) or ½ tsp paste
  • Ginger paste - ½ tsp
  • Asafoetida - half of 1 pinch
  • Cumin seeds - ¼ tsp
  • Salt - ½ (according to your taste)
Instructions
  1. Take wheat flour in a big mixing bowl ad then add coconut milk to it in small portions. Stir until all lumps dissolves completely and there are no lumps in the mixture.
  2. Add some water to the prepared batter if it appears thick in consistency. Stir until smooth in consistency. Make sure the batter should have pouring consistency. Don’t make it too thin or too thick in the consistency.
  3. Now to the prepared batter add the following spices – salt, ginger paste, green chilies, green coriander, cumin seeds, asafoetida and mix everything really well.
  4. Cover and keep the batter aside for 10 minutes to set. Use this batter for making the cheelas once it turns fluffy.
  5. Now that the batter is done and ready, let us start making the cheelas. For this heat a tawa and spread oil over it with a napkin paper or cloth. Keep the flame low.
  6. Let the tawa cool down a little now. The pour 2 tbsp of batter on the tawa and spread it in evenly with circulating the spoon in round circle. Keep the cheela little thin. Increase the flame now to roast the cheela.
  7. Put some oil all around the cheela and apply some oil on the top. When cheela turns light brown at the bottom, flip the sides and continue roasting it on the other side as well. You can lift the cheela a little to see if it’s roasted for beneath or not.
  8. Cheela is roasted well from both the sides and is ready to be served. Transfer it to another plate and likewise prepare the cheelas with remaining batter and stack them on a plate.Scrumptious and lip smacking coconut milk cheela is ready to served.
  9. Serve these super yummy and mouth watering cheelas with any Indian dip or chutney like green coriander chutney or sweet sauce, curd and pickles.
  10. In fact these yummy cheelas can be packed in tiffin for kids with side assortment of jam or tomato ketchup. They will love eating them for sure.

 

 

 

Besan Paneer ka Cheela – Paneer ka Chilla recipe

Besan Paneer ka Cheela – Paneer ka Chilla recipe

Paneer Cheela is a savory and spiced cheela made with chickpea flour, paneer and varoius spices. Besan Paneer cheela is an indian version of a pancake which we all relish eating. It can be eaten as a breakfast or as a snack during evenings. As kids love eating cheela it can also b packed in their lunch box.

To enhance the taste of besan paneer cheelas, serve them with any Indian chutney or dip like green coriander chutney, tomato ketchup or pickle, everyone will like them for sure. So, here sharing another delightful recipe of Besan paneer cheela with you all with this easy to follow recipe with step-by-step pictures. Enjoy!

Directions

Getting ready:

Crumble the paneer in a bowl.

Paneer ka cheelaMaking:

Take chickpea flour in a big mixing bowl and add some water to it. Mix till the batter becomes smooth and lump-free. Then add some more water and mix.

Paneer ka cheela

Add green chilly, green coriander, salt and red chilly powder to the chickpea flour batter and mix thoroughly.

Paneer ka cheela

Now add the paneer to the batter along with some more water and whisk the batter till everything blends nicely. 2.5 cups of water is used to prepare batter of this consistency. Cover and rest the batter for 5 minutes.

Paneer ka cheela

Later, batter will be ready to prepare cheela. Drizzle some oil on a preheated tawa and spread evenly with a spatula. Now pour 2 spoonful of batter over the tawa and spread with a spoon into slightly thick cheela.

Paneer ka cheela

Pour some oil around and upon the cheela and cook on medium flame until its colour changes a bit from top.

Paneer ka cheela

Thereafter, flip the sides and cook the cheela on medium-low flame till brown spots form on another side. Once the cheela gets cooked aptly, take it out on a plate and similarly prepare the rest of the cheela. Besan paneer cheela is ready.

Paneer ka cheelaServing:

Serve these lip-smacking and delightful besan paneer cheela along with curd and green coriander chutney. Pack the cheela for kid’s tiffin with jam or sauce, they will enjoy them for sure!

Besan Paneer ka Cheela - Paneer ka Chilla recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 2 cups
  • Paneer – 300 grams
  • Green coriander – 1 to 2 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Salt – less than 1 tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Oil – ¼ cup
Instructions
  1. Crumble the paneer in a bowl.
  2. Take chickpea flour in a big mixing bowl and add some water to it. Mix till the batter becomes smooth and lump-free. Then add some more water and mix.
  3. Add green chilly, green coriander, salt and red chilly powder to the chickpea flour batter and mix thoroughly.
  4. Now add the paneer to the batter along with some more water and whisk the batter till everything blends nicely. 2.5 cups of water is used to prepare batter of this consistency. Cover and rest the batter for 5 minutes.
  5. Later, batter will be ready to prepare cheela. Drizzle some oil on a preheated tawa and spread evenly with a spatula. Now pour 2 spoonful of batter over the tawa and spread with a spoon into slightly thick cheela.
  6. Pour some oil around and upon the cheela and cook on medium flame until its colour changes a bit from top.
  7. Thereafter, flip the sides and cook the cheela on medium-low flame till brown spots form on another side. Once the cheela gets cooked aptly, take it out on a plate and similarly prepare the rest of the cheela. Besan paneer cheela is ready.
  8. Serve these lip-smacking and delightful besan paneer cheela along with curd and green coriander chutney. Pack the cheela for kid’s tiffin with jam or sauce, they will enjoy them for sure!

 

 

Moong Dal Cheela with paneer filling – Moong dal pancake Paneer stuffed

Moong Dal Cheela with paneer filling – Moong dal pancake Paneer stuffed

Moong Dal cheela with paneer filling makes an amazing snack.  This Moong dal pancake with paneer stuufed is slightly different in taste an appearance from the usual cheela, these cheelas have an extra dose of flavor to them. Filled with stuffings like carrot, capsicum and paneer, these turn out to be more lip smacking when served with green coriander chutney or sauce.

These can be served to guests or can be packed in kids lunch box. Prepare this yummy with this easy recipe and step by step pictures. Enjoy having Moong dal cheela with paneer filling.

Directions:

Getting Ready : 

Wash the moong dal thoroughly. After that, soak it for 2 hours then drain out the excess water from it. Add 1 to 2 tbsp water and a  green chili to it followed by ¾ tsp ginger paste and ¾ tsp salt or to taste and grind it in mixer grinder into slightly coarse paste. Add 2 tbsp water to grind the dal. Transfer the paste in a bowl. Moong dal pancake paneer stuffedMaking:

To prepare stuffing for cheela, Add 2 tsp of oil in a pan . Heat the oil and add add ½ tsp ginger paste, 1 finely chopped green chili and sauté the spices for a while. Now add finely chopped carrots, finely chopped baby corn and sauté for a while.

Moong dal pancake paneer stuffed
Now add finely chopped capsicum, ½ tsp salt and sauté for a minute. Veggies are cooked, add 2 tbsp finely chopped green coriander and mix them well.Moong dal pancake paneer stuffed
Transfer the cooked vegetables in a plate to cool them down. Now grate the paneer over these veggies and then mix it thoroughly.

Moong dal pancake paneer stuffed

Place a tawa to heat. Pour some oil over the tawa and spread it evenly. Let the tawa heat sufficiently. Meanwhile mix some green coriander to the batter.

Moong dal pancake paneer stuffed

When the tawa is rightly hot, lower the flame. Pour 1 tbsp of batter to the tawa and spread it evenly. Pour some oil all around the cheela and on the top as well. Now roast the cheela until it gets golden brown from beneath. As the cheela turns dark on the top, flip the sides.Continue roasting the cheela until it gets brown spots in the other side as well.

Moong dal pancake paneer stuffed

As the brown spots appear, the cheela is roasted well. Reduce the flame and spread some stuffing on this of the cheela and give it a fold. Transfer the cheela to the plate. Prepare the rest of the chelas likewise. Moong dal stuffed cheelas are  now ready to  be served.

Moong dal pancake paneer stuffedServing:

To serve lip smacking Moong dal cheela stuffed with paneer, serve them with sweet chutney, spicy chutney or any other dip you relish eating Enjoy !

Moong dal pancake paneer stuffedSuggestion:

  •  If the dal is little coarse and appears slightly thick as well, then add some water into it. We added 3 to 4 tbsp water for making this much batter.
  • You can keep the size of cheelas small or big as per your desire.
  • Clean the excessive oil from the tawa after preparing each cheela.
  • You can also sprinkle some water over the tawa to cool it down and then clean it out.
  • If preparing these cheelas for kids, then omit the use of green chilies.
  • You can  use capsicum, baby corn, carrots and you can add more. veggies like cauliflower, cabbage and so on as per your desire.

Moong Dal Cheela with Paneer filling- Moong Dal Pancake- Moong Dal Cheela Paneer Stuffedmoong dal pancake paneer stuffed
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Soaked Moong dal - 1 cup ( 180 gms)
  • Paneer – 100 gms
  • Capsicum- 1/ 2 cup
  • Baby corn- 1/ 2 cup ( finely chopped)
  • Carrot- ½ cup ( grated)
  • Green coriander- 3 to 4 tbsp ( finely chopped)
  • Salt – More than 1 tsp ( or to taste)
  • Ginger paste- 1.5 tsp
  • Green chili- 1 ( finely chopped)
  • Green chili – 1
  • Oil- 3 to 4 tbsp
Instructions
  1. Wash the moong dal thoroughly. After that, soak it for 2 hours then drain out the excess water from it. Add 1 to 2 tbsp water, green chili and ¾ tbsp of water. Also add, ¾ tsp ginger paste and ¾ tsp salt or to taste and grind it in mixer grinder into slightly coarse paste. Transfer the paste in a bowl.
  2. To prepare stuffing for cheela, Add 2 tsp of oil in a pan . Heat the oil and add add ½ tsp ginger paste, 1 finely chopped green chili and sauté the spices for a while. Now add finely chopped carrots, finely chopped baby corn and sauté for a while.
  3. Now add finely chopped capsicum, ½ tsp salt and sauté for a minute. Veggies are cooked, add 2 tbsp finely chopped green coriander and mix them well.
  4. Transfer the cooked vegetables in a plate to cool them down. Now grate the paneer over these veggies and then mix it thoroughly.
  5. Place a tawa to heat. Pour some oil over the tawa and spread it evenly. Let the tawa heat sufficiently. Meanwhile mix some green coriander to the batter.
  6. Tawa is rightly hot, lower the flame. Pour 1 tbsp of batter to the tawa and spread it evenly. Pour some oil all around the cheela and on the top as well. Now roast the cheela until it gets golden brown from beneath. As the cheela turns dark on the top, flip the sides.
  7. Continue roasting the cheela until it gets brown spots in the other side as well.
  8. As the brown spots appear, the cheela is roasted well. Reduce the flame and spread some stuffing on this of the cheela and give it a fold. Transfer the cheela to the plate. Prepare the rest of the chelas likewise. Moong dal stuffed cheelas are now ready to be served.
  9. To serve lip smacking Moong dal cheela stuffed with paneer. You can serve them with sweet chutney, spicy chutney or any other dip you relish eating Enjoy !

 

 

 

 

Besan Cheela recipe – Besan Ka Chilla Recipe

Besan Cheela recipe – Besan Ka Chilla Recipe

Besan cheela is the easy to prepare and most devouring cheela recipe. Cheela is the savoury version of pancakes with Indian touch. These mildly spicy besan cheela can be served to children along with tomato sauce or any jam. You can pack them in tiffin for kids as well, they will love them for sure.

Chickpea flour cheela is prepared with very few ingredients which can be found very easily in every kitchen. So, try out making these instant besan cheela with these easy to follow step-by-step pictures and detailed method of preparation. Enjoy!

Directions

Making:

Take chickpea flour in a mixing bowl and add some water to it. Mix well until the lumps dissolves completely. Add some more water to the batter and mix thoroughly.

besan cheela

Then add the salt, red chilly powder, ginger, green chilly and green coriander to the batter and mix all the ingredients properly. Cover and keep the batter on one side for 5 minutes to set.

besan cheela

After 5 minutes, add some more water to the batter and mix nicely. Cheela batter is now ready, less than 1 cup of water is used overall to prepare this batter.

besan cheela

Heat a tawa on flame. When the tawa gets heated aptly, pour some oil over it and spread evenly. Pour 2 tbsp of batter on the tawa and spread it in circular motion with a spoon into thin cheela.

besan cheela

Pour some oil all around the cheela and on it. Once there is slight change in the colour of the cheela, flip the sides and roast the cheela from another side as well.

besan cheela

When the cheela turns golden brown from both the sides, transfer it on a plate.

besan cheela

Now add the tomatoes to the batter and mix well. Make the besan-tomato cheela from the batter in same process. Besan cheela are ready.

veg besan cheelaServing:

Relish eating these besan cheela piping hot with green coriander chutney or tomato sauce.

Suggestions

  • Make sure that the tawa is hot enough before making cheela on it or else the batter will stick on the tawa.
  • You can add tomato paste instead of chopped tomatoes to the batter. In case you are adding chopped tomatoes then make slightly thick cheela and if you are adding tomato paste then make thin cheela.

Besan Cheela recipe - Besan Ka Chilla Recipe besan cheela
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Tomatoes – 1 (finely chopped)
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 tbsp
  • Ginger baton – ½ inch (grated)
  • Salt – ⅓ tsp or to taste
  • Red chilly powder – 1 to 2 pinches
  • Green chilly – 1 (finely chopped)
Instructions
  1. Take chickpea flour in a mixing bowl and add some water to it. Mix well until the lumps dissolves completely. Add some more water to the batter and mix thoroughly. Then add the salt, red chilly powder, ginger, green chilly and green coriander to the batter and mix all the ingredients properly. Cover and keep the batter on one side for 5 minutes to set.
  2. After 5 minutes, add some more water to the batter and mix nicely. Cheela batter is now ready, less than 1 cup of water is used overall to prepare this batter. Heat a tawa on flame. When the tawa gets heated aptly, pour some oil over it and spread evenly. Pour 2 tbsp of batter on the tawa and spread it in circular motion with a spoon into thin cheela.
  3. Pour some oil all around the cheela and on it. Once there is slight change in the colour of the cheela, flip the sides and roast the cheela from another side as well. When the cheela turns golden brown from both the sides, transfer it on a plate.
  4. Now add the tomatoes to the batter and mix well. Make the besan-tomato cheela from the batter in same process. Besan cheela are ready. Relish eating these besan cheela piping hot with green coriander chutney or tomato sauce.

 

Veg Cheela Recipe – Mixed Veg Besan Cheela- Besan- Veg Pancake Recipe

Veg Cheela Recipe – Mixed Veg Besan Cheela- Besan- Veg Pancake Recipe

Besan chilla is a savory pancake prepared with chopped veggies, chickpea flour and few spices-herbs. These highly nutritious besan mix veg cheelas makes a perfect and delicious recipe for breakfast or supper. These super tasty and healthy cheelas are a perfect to break the monotony of typical toast and parantha breakfast. Pack these delicious cheelas in lunch for kids, they will like it for sure!

These cheelas prepared with various veggies keeps one full for long and not only make a perfect breakfast but can be prepared for brunch as well. To enhance the taste of besan mix veg cheelas, serve them with any Indian chutney or dip like green coriander chutney, tomato ketchup or pickle, everyone will like them for sure. So, here sharing another delightful recipe of Besan mix veg cheela with you all with this easy to follow recipe with step-by-step pictures. Enjoy!

Directions

Getting ready:

Rinse the spinach thoroughly and place in a sieve to dry completely. Then chop it finely.

besan veg chilla

Rinse the cabbage as well and grate it in a mixing bowl. Also, finely chop the rinsed tomato for making the cheela.

besan veg chillaMaking:

For making the batter for chelas, take chickpea flour in a mixing bow and add water to it little portions. Stir until the lumps dissolves completely. Always add water in little quantity as this helps in dissolving lumps quickly. On adding water in large quantity it gets difficult to dissolve the lumps and the batter can get too runny in consistency.

besan veg chilla

Now add following ingredients to the chickpea flour batter – ½ cup finely chopped spinach, ½ cup grated cabbage, 1 finely chopped tomato, add 1 to 2 tbsp finely chopped green coriander, 2 finely chopped green chilies, ½ inch ginger (grated), 1 tsp salt and mix everything really well.

besan veg chilla

Add some more water to the batter if the consistency is little thick and dense. We need batter with pouring consistency but it should not be too thick or too thin in consistency. Batter for making the chelas is now done and ready.

besan veg chilla

Preheat a tawa for making the cheela and grease it well with some oil. Remove the extra oil from the tawa and let it cool down a little. Keep the flame low.

besan veg chilla

Now pour 2 to 3 tbsp batter on the tawa as per the desired shape of chilla. You can keep the size little small or big as per you preference. Spread the batter like this using a spoon as thinly as possible.

besan veg chilla

Let the chilla roast on medium flame until it gets golden brown from beneath. Pour some oil around as well as over the chilla. When the cheela turns golden brown from beneath, flip the sides. Now roast the chilla until it gets golden brown from this side as well.

besan veg chilla

Chilla has turned golden brown from the other side as well, take it off flame and similarly prepare all the chillas. Clean the tawa a little before making other chilla and let it cool down a little.

besan veg chillaServing:

Lip smacking and delicious besan mix chillas are ready and making them is really easy. Serve them steaming hot with evening tea or prepare them for breakfast with side accompaniment of tomato sauce or coriander chutney. In fact you can pack these devouring mix veg cheelas in tiffin for kids.

besan veg chillaSuggestions:

  • If the tawa is too hot while spreading the batter then the chilla doesn’t spread too nicely.
  • Remember to clean the tawa every time before making the other cheelas.
  • Use a non stick pan or tawa for making the chillas as it gets convenient and easy to spread the cheela.
Mixed Veg Besan Cheela- Besan- Veg Pancake Recipe besan veg chilla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea Flour – 1.5 cup (150 grams)
  • Spinach – ½ cup (250 grams (finely chopped)
  • Cabbage – ½ cup (grated)
  • Tomato – 1 (finely chopped)
  • Oil – 2 tbsp
  • Coriander leaves – 1 tbsp (finely chopped)
  • Green chilies – 2 (finely chopped)
  • Grated ginger – ½ inch chunk
  • Salt – 1 tsp or to taste
Instructions
  1. Rinse the spinach thoroughly and place in a sieve to dry completely. Then chop it finely.
  2. Rinse the cabbage as well and grate it in a mixing bowl. Also, finely chop the rinsed tomato for making the cheela.
  3. For making the batter for chelas, take chickpea flour in a mixing bow and add water to it little portions. Stir until the lumps dissolves completely.
  4. Now add following ingredients to the chickpea flour batter – ½ cup finely chopped spinach, ½ cup grated cabbage, 1 finely chopped tomato, add 1 to 2 tbsp finely chopped green coriander, 2 finely chopped green chilies, ½ inch ginger (grated), 1 tsp salt and mix everything really well.
  5. Add some more water to the batter if the consistency is little thick and dense. Batter for making the chelas is now done and ready.
  6. Preheat a tawa for making the cheela and grease it well with some oil. Keep the flame low.
  7. Now pour 2 to 3 tbsp batter on the tawa as per the desired shape of chilla. Spread the batter like this using a spoon as thinly as possible.
  8. Let the chilla roast on medium flame until it gets golden brown from all the sides. Pour some oil around as well as over the chilla.
  9. Chilla has turned golden brown from the other side as well, take it off flame and similarly prepare all the chillas.
  10. Serve them steaming hot with evening tea or prepare them for breakfast with side accompaniment of tomato sauce or coriander chutney.

Sooji Cheela Recipe – Veg Rawa Cheela

Veg Rawa Cheela Recipe video in Hindi

Sooji cheela recipe is just perfect for you. As it takes no time in preparation for these scrumptious cheelas. Looking for something really light to eat but healthy as well? Yes? Then this recipe of sooji cheela is just perfect for you. It takes no time in preparations for these sumptuous cheelas and can be made quickly. I often include sooji cheelas in breakfast for my family. Sooji cheelas not make a perfect and tummy filling food but also are best for Sunday brunch or supper.

Sooji Cheela if prepared with paneer, vegetables and semolina taste more tempting then those prepared with gram flour, flour or dal. You can also pack these delectable sooji cheelas in lunch box for kids with side accompaniment of tomato ketchup or any other dip; they’ll love them for sure. So, here’s a quick recipe for sooji cheela. Enjoy!

Directions

Getting ready:

Take crumbled paneer, curd and semolina in a mixture jar and whisk really well.

sooji cheela

Then add wheat flour and some water to the grinder and churn again until everything is mixed well.

sooji cheela Making:

Transfer the batter to a bowl and then add cabbage, cauliflower, capsicum, green chilly, salt, ginger and green coriander. Mix everything really well. Keep the batter aside for 10-15 minutes. Batter for making cheelas is now ready.

sooji cheela

Preheat a non-stick pan or tawa. Drizzle some oil over the tawa and spread it evenly with a paper towel or cotton cloth. Sprinkle a pinch mustard seeds over the pan.sooji cheela

Now pour 1-2 tsp batter over the pan and spread evenly into circular motion, keeping it little thick.

sooji cheela

Cover the pan with lid and cook the cheela for 2-3 minutes on medium flame. Check later. When the cheela turns brown from beneath, flip the side and let it roast from the other side as well until it gets golden brown spots.

sooji cheela

Take off the roasted cheela from pan and stack it up on a plate or casserole. Repeat the process until whole batter is utilized. Spicy and delectable sooji cheelas are ready to attack.

Serving:

Serve these lip smacking sooji cheelas piping hot with side accompaniment of any Indian dip or chutney like green coriander chutney, coconut chutney, peanut chutney, mint chutney or tomato sauce.

sooji cheelaSuggestions:

  • Cumin seeds can be used instead of red mustard seeds.
  • Sooji cheela can also be prepared without paneer.
  • For 5-6 cheelas
  • Time – 45 minutes

Sooji Cheela Recipe - Veg Rawa Cheela Sooji Cheela Recipe – Veg Rawa Cheela
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup
  • Wheat flour - ¼ cup
  • Curd - 1 cup
  • Cabbage - 1 cup (finely chopped)
  • Cauliflower - 1 cup (finely chopped)
  • Capsicum - ½ cup (finely chopped)
  • Paneer - 100 grams
  • Green coriander - 2-3 tbsp (finely chopped)
  • Refined oil - for roasting cheela
  • Ginger - 1 inch piece (grated)
  • Green chilly - 1 (finely chopped)
  • Red mustard seeds - ½ tsp
Instructions
  1. Take crumbled paneer, curd and semolina in a mixture jar and whisk really well.
  2. Then add wheat flour and some water to the grinder and churn again until everything is mixed well.
  3. Transfer the batter to a bowl and then add cabbage, cauliflower, capsicum, green chilly, salt, ginger and green coriander. Mix everything really well.
  4. Keep the batter aside for 10-15 minutes. Batter for making cheelas is now ready.
  5. Preheat a non-stick pan or tawa. Drizzle some oil over the tawa and spread it evenly with a paper towel or cotton cloth.
  6. Sprinkle a pinch mustard seeds over the pan.
  7. Now pour 1-2 tsp batter over the pan and spread evenly into circular motion, keeping it little thick.
  8. Cover the pan with lid and cook the cheela for 2-3 minutes on medium flame.
  9. Check later. When the cheela turns brown from beneath, flip the side and let it roast from the other side as well until it gets golden brown spots.
  10. Take off the roasted cheela from pan and stack it up on a plate or casserole. Repeat the process until whole batter is utilized. Spicy and delectable sooji cheelas are ready to attack;)
  11. Serve these lip smacking sooji cheelas piping hot with side accompaniment of any Indian dip or chutney like green coriander chutney, coconut chutney, peanut chutney, mint chutney or tomato sauce.

 

Instant Rava Uttapam – Instant Sooji Uttapam recipe

Rava Uttapam – Instant Sooji Uttapam recipe

Instant rawa uttapam is a quick and easy recipe of making authentic dal-rice batter uttapams with semolina. Instead of making uttapam with dal-rice batter, try making uttapams with semolina, which can be prepared instantly and easily. Sooji uttapam is a simple and delicious pancake prepared with just semolina, curd and topped with finely chopped veggies. Include these instant uttapam in your breakfast and everyone at your home will love them for sure.

Rawa uttapam is perfect for light snack or brunch. Making these scrumptious uttapam is not a difficult task and takes no time to cook. Infact, you can pack the sooji uttapams for kid’s lunch box. So, today let us make rawa uttapams with this simple to follow recipe. Enjoy!

Directions

Getting ready:

  1. Whisk curd till it becomes smooth.

rawa uttapamMaking:

2. In a big mixing bowl take semolina and curd. Mix it well.

rawa uttapam

3. Then add water in small portions to make smooth and little dense batter. Here we have used 3/4 cup of curd and 1/3 cup of water to prepare this batter.

rawa uttapam

4. To it now add salt, ginger nad green chillies and mix everything really well. Keep aside the batter for 10 minutes to set.

rawa uttapam

5. In another bowl mix tomatoes, capsicum and cabbage.

rawa uttapam

6. Heat a non stick tawa or pan and pour 1 tsp oil over it. Sprinkle some red mustard seeds on the tawa.

rawa uttapam

7. When the seeds crackle, pour 2 tsp batter over the tawa.

rawa uttapam

8. Spread it in circular motion. Keep it thick.

rawa uttapam

9. Spread some chopped veggies over the uttapam, followed by chopped coriander sprigs.

rawa uttapam

10. Gently press the veggies with a spoon and pour some oil all around the uttapam

rawa uttapam

11. Cover the pan with a lid and let the uttapam simmer on medium flame until it gets brown from the base.

rawa uttapam

12. Then flip the side and roast from the other side as well.

rawa uttapam

13. When the uttapam is cooked through, take it off from pan and stack them on a plate or casserole. Similarly prepare the rest as well. Rava uttapam is ready to serve.

rawa uttapamServing:

14. Serve these yummy and steaming hot rava uttapams with any Indian dip or chutney like coconut chutney, peanut chutney or green coriander chutney and have a wonderful supper!

rawa uttapamSuggestions

  • You can use any other veggies as per your taste or desire.
  • For 3 to 4 members
  • Time – 30 minutes

Instant Rava Uttapam - Instant Sooji Uttapam recipe Instant Rava Uttapam – Instant Sooji Uttapam recipe
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup
  • Curd – ¾ cup
  • Oil – 2 to 3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Tomato – 1 (finely chopped)
  • Cabbage – ½ cup (finely chopped)
  • Capsicum – ½ cup (finely chopped)
  • Green chilly- 1 (finely chopped)
  • Ginger – 1 inch piece (grated or finely chopped)
  • Salt – ⅓ tsp or as per taste
  • Red mustard seeds – ¼ tsp
Instructions
  1. Whisk curd till it becomes smooth.
  2. In a big mixing bowl take semolina and curd. Mix it well.
  3. Then add water in small portions to make smooth and little dense batter. Here we have used ¾ cup of curd and ⅓ cup of water to prepare this batter.
  4. To it now add salt, ginger nad green chillies and mix everything really well. Keep aside the batter for 10 minutes to set.
  5. In another bowl mix tomatoes, capsicum and cabbage.
  6. Heat a non stick tawa or pan and pour 1 tsp oil over it. Sprinkle some red mustard seeds on the tawa.
  7. When the seeds crackle, pour 2 tsp batter over the tawa.
  8. Spread it in circular motion. Keep it thick.
  9. Spread some chopped veggies over the uttapam, followed by chopped coriander sprigs.
  10. Gently press the veggies with a spoon and pour some oil all around the uttapam
  11. Cover the pan with a lid and let the uttapam simmer on medium flame until it gets brown from the base.
  12. Then flip the side and roast from the other side as well.
  13. When the uttapam is cooked through, take it off from pan and stack them on a plate or casserole. Similarly prepare the rest as well. Rava uttapam is ready to serve.
  14. Serve these yummy and steaming hot rava uttapams with any Indian dip or chutney like coconut chutney, peanut chutney or green coriander chutney and have a wonderful supper!