Cheela for breakfast: 5 effortless recipes to start your day
One of the quickest and most nutritious breakfast options to try, cheela is a protein-packed and aromatic pancake that is popular in North Indian households. Usually made with gram flour, lentils, spices, semolina, and wheat flour, cheela is light on the stomach and is perfect for those on a weight loss diet. Here are five easy-to-make cheela recipes that you can try for breakfast.
Sooji besan cheela
This sooji besan cheela is light and simple, yet wholesome and nutritious. Add yogurt and water to a bowl and mix well to prepare a smooth batter. Add besan, salt, and sooji (semolina) and mix again. Add chopped tomatoes, onion, green chilies, garlic, and red chili powder and mix again. Pour the batter into an oil-greased pan and cook well. Serve hot.
Paneer besan cheela
Rich in protein-packed paneer, this cheela can not only be enjoyed for breakfast but also as an evening snack. Whisk together besan, water, black pepper, salt, tomato, ajwain, coriander leaves, grated paneer, onion, and green chilies. Pour some portion of the batter into an oil-greased pan and cook on both sides. Add grated paneer and coriander leaves, fold, and serve with tomato ketchup.
Moong dal cheela
Wash moong dal, soak it in water for two hours, and cover it. Grind the moong dal to make a fine paste. Pour some portion of the batter into an oil-greased pan and cook for two-three minutes. Saute sliced paneer in oil. Add mushrooms, salt, and black pepper, and cook for five-six minutes. Top the cheela with this mixture and serve hot.
Oats matar cheela
Soak rolled oats in water. Boil green peas for two minutes. Grind together ginger, boiled peas, garlic, ajwain, asafoetida, salt, and green chilies into a fine paste. Coarsely mash the oats, add the peas paste to it, and mix everything well. Add a spoonful of the batter to a ghee-greased pan, spread it evenly, and cook well. Serve hot with ketchup.
Sattu cheela
Mix together sattu, semolina, besan, yogurt, and water to prepare a dosa-like batter. Add finely-chopped onions, tomato, green chilies, fresh coriander leaves, salt, ajwain, turmeric and cumin powder, and sugar, and mix everything well. Pour some portion of the batter into a butter-greased pan, spread it, and cook well until golden brown. Serve hot with coriander chutney and yogurt.
