Here are some delicious and nutritious Cheelas / Pancakes / crepes made out 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.
I added a tempering to the prepared batter before dishing out the cheelas. I also added a little bit of sambar powder. You can substitute it with any spices of your choice, like pav bhaji masala, garam masala, goda masala or any meat masala. So turning it into a fusion recipe and giving a South Indian touch to this North Indian cuisine. They 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.
