Tag Archives: cheela made with coconut cream

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.