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. 

Mixed Lentils & Beetroot Cheela / Pancakes / Crepes

          If you are looking for a healthy breakfast that is both nutritious and wholesome, then try this simple and easy cheela made of mixed lentils and some beetroot puree. A great way to camouflage and serve to fussy kids and grown ups alike. 

           You can also throw in some chopped greens like spinach, coriander leaves, mint, etc. for some added flavor. Serve them hot with either pickle or any homemade chutney. Enjoy for breakfast, evening snack or as a lunch box meal. 

• 2 tbsp. each of masoor, moong, chana, urad & tuvar dal
• 1" ginger
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. beetroot puree
• oil to shallow fry

          Soak the lentils overnight. Then grind into a fine paste along with ginger, green chilies and  required quantity of water.

          To the ground batter, add the beetroot puree and all the dry spices. Mix well and keep aside for 10 minutes.

          Heat a tawa / griddle and add few drops of oil. Sprinkle some water and once it sizzles off wipe clean with a tissue.

          Spread a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a serving plate.

          Make similar cheelas with the remaining batter and serve them hot with chutney or pickle.

Stuffed Oats Cheela Roll

          
          If you are in a dilemma as to what to prepare for breakfast that is both healthy, nutritious and at the same time wholesome, then do try this very easy cheela made of oats and some mixed lentils. I also ground some spinach into it. The stuffing is that of some leftover aloo tikki (potato patties). 

          You can add any filling of your choice. Skip the potato and instead add some stir fried mixed veggies or sautéed sprouts for a diabetic friendly meal. Enjoy as a snack too or pack for your kiddies lunch. So check out a simple step by step pictorial recipe to prepare it.

• 1 tbsp. each of chana dal, split urad dal, split moong dal, masoor dal and tuvar dal
• 1/2 cup oats powder
• 1 cup spinach, chopped
• 1 tsp. cumin seeds
• 1" ginger
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tbsp. coriander powder
• 3 eggs, beaten with a pinch of salt
• few leftover aloo (potato) tikkis
• sliced onion to serve
• coriander leaves to serve
• chopped green chilies to serve (opt)
• tomato sauce to serve
• oil to shallow fry

          Soak the lentils and cumin seeds in sufficient water overnight. Grind along with ginger, spinach, chilies and required quantity of water into a smooth paste. (the batter should be like dosa batter of pouring consistency).

          Add the oats powder, all the powdered spices and extra water. Mix well. Keep aside for 15-20 minutes. 

          Heat a tawa / griddle and grease with some oil. Sprinkle water and once it sizzles off, wipe clean with a kitchen towel. 

          Now pour a ladleful of the batter and spread it in a circle with the back of the ladle. Drizzle some oil around the edges and allow it to cook on one side.

          Flip it over and cook the other side too. Then pour some of the egg mix over the cheela and swirl it around so that it spreads evenly. 

          After it sets well, flip it over again and cook for a minute on a medium flame. Transfer to a serving plate. 

          Arrange the tikkis lengthwise, followed by the onion, coriander leaves, chilies and sauce.

         Gently fold it and serve with more ketchup for breakfast or as a snack. They can also be a great lunch box meal too. 

               Heat tawa & grease with some oil. Sprinkle water & once it sizzles off, 
               wipe with a kitchen towel. Pour a ladleful of batter & spread in a circle
               with back of the ladle. Drizzle oil around the edges & cook on one side.

                 Flip & cook the other side. Pour some egg mix on the cheela & swirl it around
                 so that it spreads evenly. Then flip it again & cook for a min. on a med. flame. 

                Transfer to a serving plate. Arrange tikkis lengthwise, followed by onion, 
                coriander leaves, chilies, sauce & cheese. 

                   Fold it & serve with more ketchup for breakfast or as a snack. They
                   can also be a great lunch box meal too. 

Mixed Dal Palak Cheela (Mixed Lentils Spinach Pancakes)

       
         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. 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. They are a North Indian specialty and are usually served with chutney, pickle and a paneer stuffing which is optional. So check out an easy step by step pictorial recipe 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 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 side dish, chutney or pickles. 

                                  Take 5 types of lentils & soak in sufficient water overnight.

                                  Grind with ginger, green chilies & some water till smooth.

                                   The ground paste.

                       Add rest of the ingredients (except oil) & keep aside for some time.

                    Pour a ladleful of the batter & spread into a circle with back of the ladle. 
                    Drizzle some oil around & over the cheela.

                                  Relish with any side dish, chutney or pickles.