Looking for some healthy and nutritious first meal of the day? Then try this yummy and easy to prepare 'Oats Cheela' in a mini version. Great for kids lunch box meal and after school snack too. It can be enjoyed with any side dish, yoghurt, chutney or pickle.
These cheelas are a great substitute to any store bought bread or any kind of Indian bread. It is especially a diabetic friendly recipe, where you can add any finely chopped veggies or greens as per preference and availability. So check out the step by step pictorial recipe to prepare it.
- 1 cup oats, dry roasted & ground
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 1-2 green chilies, chopped
- 3 tbsp. celery leaves, chopped
- salt to taste
- 1 tbsp. fresh grated coconut
- 2 tbsp. roasted chickpea flour
- 1/4 tsp. turmeric powder
- pinch of asafoetida
- 1 tsp. nigella seeds
- 1 tsp. sesame seeds
- 1 tsp. chopped pistachios
- 1 tbsp. chopped almonds
- 1/2 tsp. red chili flakes
- oil to shallow fry
In a bowl, mix together all the above mentioned ingredients (except oil). Add required quantity of water and make a batter of pouring consistency.
Keep it aside for 10-15 minutes. Adjust the consistency again and add more water if needed.
Heat a non-stick pan and brush with some oil. Pour 1-2 ladleful of the batter and spread it with the back of the ladle to make a round cheela .
Drizzle some oil around the edges and cook on one side. Then flip it over and cook the other side too. When done transfer to a plate.
Make similar cheelas with the remaining batter and serve them hot with chutney, sauce, yoghurt, pickle or any side dish.
Mix all the above mentioned ingredients (except oil).
Add some water & make a batter of pouring consistency.
Heat a non-stick pan & brush with some oil. Pour 1-2 ladleful of the batter
and spread it with back of the ladle to make a round cheela.
Drizzle some oil around edges & cook on one side. Then flip it over &
cook the other side too.
Serve them hot with chutney, sauce, yoghurt, pickle or any side dish.
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 with 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.
The combination of oats and poha is just perfect for some guilt-free crepes / pancakes that can be relished with any side dish, chutney, raita or pickles. I gave a slight twist to the usual cheelas by adding some tadka (tempering) to the batter to give a different flavour.
These cheelas are a great substitute to any kind of flat Indian bread. You can go ahead and add any sort of finely chopped greens or veggies of your choice to make them more healthy and nutritious. Relish them for breakfast, lunch, dinner or lunch box meal. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.
- 1/2 cup oats
- 1/2 cup poha (flattened rice)
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- pinch of asafoetida
- 1 tsp. ginger, grated
- 1-2 green chilies, chopped
- 1/4 tsp. turmeric powder
- salt to taste
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 1 tsp. kasuri methi (dry fenugreek leaves) crushed
- buttermilk / water as required
- oil to shallow fry
Dry roast the oats and poha for 2 minutes or till you get a nice aroma coming through. Set aside to cool down. Blend into a fine powder and keep aside.
Heat 1 tbsp. oil and temper with the cumin seeds. Sauté for a few seconds. Now add the asafoetida, ginger, green chilies and turmeric powder. Stir fry for a minute on a medium flame.
Add this tempering to the blended powder along with the rest of the ingredients. Make a smooth batter of pouring consistency by adding required quantity of buttermilk.
Keep aside for 15-20 minutes. Add more water if required. Heat a non-stick tawa and brush with some oil. Pour 1-2 ladleful of the batter and gently swirl around to make a round cheela.
Drizzle some more oil around the edges and fry on a medium flame till it is cooked on one side. Gently flip it over to the other side and cook till done. Transfer to a serving plate.
Make similar cheelas with the remaining batter and serve them hot with chutney, yoghurt, pickle or any side dish.
Dry roast oats & poha for 2 minutes or till you get a nice aroma coming
through. Set aside to cool down.
Blend into a fine powder & keep aside.
Heat 1 tbsp. oil & temper with the cumin seeds. Saute for a few seconds. Now
add asafoetida, ginger, green chilies & turmeric powder. Stir fry for a minute
on a medium flame.
Add this tempering to the blended powder along with rest of the ingredients.
Make a smooth batter of pouring consistency by adding buttermilk.
Keep aside for 15-20 minutes.
Heat a non-stick pan & brush with some oil. Pour 1-2 ladle full of the batter
and gently swirl around to make a round cheela.
Drizzle some more oil around the edges & fry on a medium flame till it is
cooked on one side.
Gently flip it over to the other side & cook till done.
Serve them hot with chutney, yoghurt, pickle or any side dish.
