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. 

Green Peas Paratha

          This is a healthy stuffed Peas Paratha made with whole wheat flour. It is a complete meal in itself. Very filling and wholesome, it is best had with yoghurt or pickle. It equally tastes yummy with butter too. Besides having in breakfast, they can also be served for lunch, dinner or as a lunch box meal for young and old alike. So check out an easy step by step pictorial recipe to prepare it.

Filling-

• 1 & 1/2 cups frozen green peas, ground to a paste
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. of asafoetida
• 1 tsp. ginger-garlic paste
• 1 tsp. green chilies paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. kasoori methi (dry fenugreek leaves), crushed

Dough-

• 1 & 1/2  cups atta (whole wheat flour)
• 1 tbsp. oil
• pinch of salt
• oil to shallow fry

          For the Filling - Heat oil in a non-stick pan and temper with cumin seeds and asafoetida. Sauté for a few seconds and then add the ginger-garlic and green chili paste. 

          Sauté for a minute on med. flame. Then add the green peas paste and all the dry spices. Sauté till dry. Keep aside to cool.

          For the Dough - Knead together the atta, salt, oil with required quantity of water. Set aside for 15-20 minutes. Divide the dough into equal portions. Roll out each into a small puri and stuff a tbsp. of the filling in it.

          Close all edges and roll out into a circle / chapatti by dusting some flour. Roll the rest of the dough along with the filling in a similar manner.

          Heat a tawa / griddle and fry one paratha at a time with a tsp. of oil till brown on both sides. Fry the rest of the parathas in the same manner. Serve hot with yoghurt and pickle.

                 Stuffing - Heat oil in a non-stick pan & temper with cumin seeds & asafoetida. 
                 Sauté few seconds & add ginger-garlic green chili paste. Sauté for a min. Then
                 add green peas paste & all the dry spices. 

                                  Sauté till dry. Keep aside to cool.

                 Divide dough into equal portions. Roll out each into a small poori & stuff a 
                 tbsp. of the filling in it.

                                  Close all edges.

                 Roll out into a circle by dusting some flour. Roll rest of the dough along with 
                 the filling in a similar manner.

                        Heat a tawa & fry one paratha at a time with a tsp. of oil till brown 
                        on both sides. Fry rest of the parathas in same way. 

                                Serve hot with yoghurt & pickle.

Tadka Dal Cheela (Tempered Lentil Crepes)

          Some protein rich breakfast is an ideal way to start your day. So why not with some cheelas (crepes / pancakes)? Give a twist to the usual recipe by adding a tadka (tempering) to the batter in order to give a completely different flavour.

          These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for snacks / lunch / dinner or as a lunch box meal too. Enjoy them with chutney, yoghurt, pickles or any side dish. So check out an easy step by step pictorial recipe to prepare them.

• 2 tbsp. chana dal (Bengal gram)
• 2 tbsp. masoor dal (red lentils)
• 2 tbsp. moong dal (split green gram)
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. tuvar dal (Pigeon pea lentil)
• 1 tsp. ghee + 1 tsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1" ginger, grated
• 2 green chilies, chopped
• handful of coriander leaves, finely chopped
• salt to taste
• 1/2 tsp. red chili flakes (opt)
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• oil to shallow fry

          Soak the dals in sufficient water overnight. Grind with required quantity of water till smooth.

          Heat ghee and oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the ginger and green chilies. Fry for a minute and switch off the flame.

          Pour this tempering over the ground dal batter. Add rest of the dry spices (except oil) and coriander leaves. Mix well. 

           Adjust water accordingly. The batter should be of 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 the edges 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, yoghurt or pickles. 

                         Pour tempering over the dal batter & add rest of the ingredients, 

                                  including coriander leaves.

                                  Mix well & keep aside for some time.

                     Pour a ladleful of batter on a hot tawa & spread into a circle with 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 to be 

                    cooked the other side. Transfer to a serving plate. 

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

Whole Masoor Dal Cheela (Whole Red Lentils Crepes)

          Enjoy some delicious and nutritious Cheelas / Pancakes made out of whole masoor dal (red lentils). I have also added some chopped spring onion and carom (ajwain) seeds for some added flavour. They can be served with chutney, pickle, any side dish and a paneer stuffing which is optional. 

          Masoor Dal is a power house of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So check out an easy step by step pictorial recipe to prepare it.

• 1 cup whole masoor dal (red lentils), soaked overnight
• 1 cup spring onions chopped
• 1" ginger
• 2 green chilies
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1/2 tsp. carrom seeds (ajwain)
• 1 tbsp. lime juice
• oil to shallow fry

          Grind the dal 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 the edges 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. 

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

                                 Add rest of the ingredients (except oil) & mix well. 

                                 Keep aside for 15-20 minutes.

                   Heat a non-stick tawa & pour a ladleful of batter & spread into a circle. 

         

                          Cook one side till done. Then flip it over & cook the other side too. 

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

Masoor Dal Cheela (Red Lentil Crepes / Pancakes)

           Serve these yummy and nutritious cheelas / pancakes made of masoor dal (red lentils). I have also added few dill leaves, coriander leaves and nigella seeds for some added flavor. They can be relished with chutney, butter, yoghurt or pickles. They are good for the elderly and also during pregnancy.  

          Masoor Dal is a powerhouse of proteins, iron and fibre. Hence these cheelas are healthy, low in fat and tasty too. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So check out an easy step by step pictorial recipe to prepare them.

• 1 cup masoor dal (red lentils)
• 1" ginger
• 2 fresh red / green chilies
• handful of coriander leaves, finely chopped
• handful of dill leaves, finely chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1 tsp. nigella seeds (kalonji)
• 1 tbsp. lime juice
• oil to shallow fry

          Soak the masoor dal in sufficient water overnight. Grind along with ginger, fresh 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 the edges 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. 

                      Grind soaked dal with ginger, fresh chilies & some water till smooth.

                                  Add rest of the ingredients (except oil) and mix well. 

                                  Keep aside for 15-20 minutes.

                  Pour a ladleful of batter & spread into a circle with back of the ladle.
                  Drizzle some oil around the edges & over the cheela. Cook on both sides
                  till done.

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