Some protein rich breakfast is an ideal way to start your day. So here are some delicious and nutritious Cheelas / Pancakes made out of some mixed lentils and spinach. They are a North Indian speciality and are usually served with chutney, pickle and a paneer stuffing which is optional.
These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So please check for an easy step by step method with pictures to prepare them.
- 2 tbsp. masoor dal (red lentils)
- 2 tbsp. urad dal (split black gram)
- 2 tbsp. moong dal (split green gram)
- 2 tbsp. chana dal (Bengal gram)
- 2 tbsp. tuvar (split pigeon pea lentil)
- 1" ginger
- 2 green chilies
- 2 cups spinach, chopped
- 2 tbsp. coriander leaves, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1 tsp. coriander powder
- 1/4 tsp. asafoetida
- 1 tsp. cumin seeds
- 2 tbsp. fried onions
- 1 tbsp. lime juice
- oil to shallow fry
Soak the lentils in sufficient water overnight. Grind along with ginger, green chilies and some water till smooth.
Add all the rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.
Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.
Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around and over the cheela.
Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate.
Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles.
Take 5 types of lentils and soak in sufficient water overnight.
Grind along with ginger, green chilies and some water till smooth.
The ground paste.
To the ground paste dad rest of the ingredients (except oil) and keep aside for
Pour a ladleful of the batter and spread into a circle with the back of the ladle.
Drizzle some oil around and over the cheela.
Relish with any with any side dish, chutney or pickles.