Sooji Cheela / Chilla (Semolina Pancakes / Crepes in a fusion South Indian style)

 

              Here are some delicious and nutritious fusion style Cheelas made of semolina. I have added few basic ingredients and seasonings to make them more healthy and nutritious. There is a slight twist in this recipe as I added a tempering to the prepared batter and also added a little bit of sambar powder. 

            So giving a South Indian touch to this North Indian cuisine. You can substitute it with any spice powder, like pav bhaji masala, garam masala, goda masala or any meat masala. These cheelas can be served with coconut chutney, pickle, raita or any side dish. 

           

                Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal. So if you are looking for a quick no-fuss meal that is both healthy and wholesome, then this recipe is just for you. It is a great way to camouflage the veggies and serve to fussy kids and grown ups alike. Do check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/4 tsp. red chili flakes
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. carrot, grated
• 1 small tomato, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. sambar powder
• water as needed
• oil to shallow fry

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          In a large bowl, add the sooji, yoghurt, salt and red chili flakes. Add water, little at at time, and prepare a batter of pouring consistency, just like a dosa batter. 

          Now add the remaining ingredients and combine everything well. Adjust the consistency by adding more water if needed. Cover and keep aside for 15-20 minutes. 

          For the tempering - Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, curry leaves and asafoetida. Sauté for a few seconds. Now pour this tempering on the prepared batter and give it a nice mix. 

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

   In a large bowl, add the sooji, yoghurt, salt & red chili flakes.

Add water, little at at time, &prepare a batter of pouring consistency, just like a dosa batter. 

         Now add the chopped onion, carrot, tomato, ginger, green chilies, 

                     chopped coriander leaves and sambar powder. 

Combine everything well. Adjust the consistency by adding more water if needed. Cover & keep aside for 15-20 minutes. 

For the tempering - Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, curry leaves & asafoetida. Sauté for a few seconds. 

Now pour this tempering on the prepared batter & give it a nice mix. 

Heat a tawa  brush with some oil. Now pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

Prepare similar cheelas with the remaining batter & relish with any side dish, chutney, yoghurt or pickles. 

Moringa Besan Cheela / Chilla (Drumstick Leaves & Gram Flour Pancakes)

 

           Here are some delicious and nutritious Cheelas / Pancakes / crepes made out of drumstick leaves and gram flour. I have also added few basic ingredients and seasonings to make them more healthy and nutritious. They can be served with chutney, pickle, raita or any side dish. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal.

          Drumsticks leaves have amazing health benefits as it contains vitamins, calcium, protein, iron and minerals. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          It is a plant based protein that is particularly good for the elderly and during pregnancy as it aids in digestion and lowers blood sugar levels. So this dish is a healthy snack on the go and very wholesome. So check out the step by step pictorial recipe to prepare these amazing cheelas.

• 1 cup besan (gram flour)
• 1/4 cup semolina
• 1 cup Drumstick Leaves, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small onion, chopped
• 1 inch ginger, grated
• 1 tomato, chopped
• 2 green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. carom seeds
• 1 tsp. salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida 
• 2 tbsp. yoghurt
• water as needed
• oil to shallow fry

          In a large bowl, add all the ingredients (except oil) and mix well. Add water, little at at time and prepare a batter of pouring consistency, just like a dosa batter. Cover and keep aside for 15-20 minutes.

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

                In a large bowl, add the gram flour, semolina, 

                      all the dry spices, 

              chopped onion, tomatoes, grated ginger, chopped green chilies,

                 chopped moringa leaves, coriander leaves and yoghurt.

Add water, little at at time & prepare a batter of pouring consistency, just like a dosa batter. Cover & keep aside for 15-20 minutes.

Heat a tawa & brush with some oil. Pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges & over the cheela.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. 

Now it is done. Transfer to a serving plate. Prepare similar cheelas with the remaining batter. 

           Relish with any side dish, chutney, yoghurt or pickles. 

Roti Jala (Malaysian Net Pancakes / Crepes)

          Roti Jala is a Malaysian style net pancakes or crepes prepared with plain flour, eggs and coconut milk. The yellow color comes from the use of turmeric powder. It is a very easy and a fun recipe with very few ingredients. 

         Roti refers to bread and Jala means net in the Malay lingo. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this amazing savory netted crepes. 

          These interesting pancakes can be enjoyed with any veg. or non-veg. curry. This recipe is made by pouring the prepared batter out of a squeeze bottle onto a non-stick pan in circular motions. 

          It is then folded into a roll and served with any of your favorite gravy. Roti Jala can also be found in Singapore and Indonesia and is a great party recipe, perfect for special occasions, weddings and festivals. 

• 1 cup plain flour / maida
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• pinch of pepper powder (opt)
• 1 egg
• 1/2 cup coconut milk
• 1/2 cup water
• oil to grease the pan (opt)

          In a bowl, mix together all the mentioned ingredients (except oil). Whisk well  and make a thick batter of pouring consistency. Pass through a sieve. 

          Pour this batter into a squeeze bottle with three holes. (You can also make use of any water bottle and poke three holes on the cap).

          Heat a non-stick pan and lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. 

          Cook on a low flame for a couple of minutes or till the surface is dry and it can be easily removed from the pan. 

          Transfer to a plate and gently fold the two ends. Then again fold into a roll. 

         Make similar Roti Jala with the remaining batter and serve with any veg. or non-veg. curry for a nice comfort meal. 

                 In a bowl, mix together plain flour, salt, turmeric powder,

                      egg, pepper powder,

                        coconut milk and water. 

              Whisk well & make a thick batter of pouring consistency. 

                  Pass through a sieve. 

Pour this batter into a squeeze bottle with three holes. Heat a non-stick pan & lightly brush with some oil (opt). Now squeeze the batter with a circular motion into the pan. Cook on a low flame for a couple of minutes or till the surface is dry & it can be easily removed from the pan. 

               Transfer to a plate & gently fold the two ends. 

                       Then again fold into a roll. 

                   Make similar Roti Jala with the remaining batter.

             Serve with any veg. or non-veg. curry for a great comfort meal.

Mixed Dal & Rosemary Cheela (Mixed Lentils & Rosemary Pancakes)

 

             Mixed Dal & Rosemary Cheela is a protein rich breakfast. So if you are looking for a healthy meal that is both nutritious and wholesome, then here are some delicious and nutritious Cheelas / Pancakes made of mixed lentils and few sprigs of rosemary. These cheelas are healthy, low in fat and good for diabetics. It is a great way to camouflage and serve to fussy kids and grown ups alike. 

           

           Besides breakfast, they can also be had for lunch / dinner, snack or as a lunch box meal too. Cheelas typically are a North Indian specialty and are usually served with chutney, pickle and a paneer stuffing which is optional. It can also be enjoyed with just a dollop of butter. So check out an easy step by step pictorial recipe to prepare them. 

• 1/2 cup mixed lentils
• 1 small onion, chopped
• 2  green chilies, chopped
• 1 tsp. ginger, chopped
• 1 small tomato, chopped
• 3-4 sprigs, rosemary, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. flaxseed
• 1/2 tsp. red chili flakes
• oil to shallow fry

          Soak the lentils overnight. Then blend it into a smooth paste by adding required quantity of water. The batter should be of pouring consistency.

          Add all the mentioned ingredients (except oil) and mix well. Keep it aside for 5-10 minutes. 

          Heat 1 tsp. oil in a pan and pour a ladleful of batter and spread it a little. Cook on a low flame for 2 minutes. 

          Then flip it over and cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

          Serve hot with green chutney and sweet tamarind chutney. You can also relish with yoghurt or pickles. 

                             Soak the lentils overnight. 

Blend it into a smooth batter by adding required quantity of water. The batter should be of pouring consistency.

Add all the ingredients (except oil) & mix well. Keep it aside for 5-10 minutes.

Heat 1 tsp. oil in a pan & pour a ladleful of batter & spread slightly. Cook on a low flame for 2 minutes. 

Then flip it over & cook the other side too. Drizzle some more oil if you prefer. Make similar cheelas with the remaining batter. 

Serve hot with green chutney & sweet tamarind chutney. You can also relish with yoghurt or pickles.