Tangy Coconut Veggie Cheela Recipe

About this recipe

Tangy Coconut Veggie Cheela is a delightful and nutritious Indian breakfast dish, perfect for busy professionals looking for a quick yet satisfying start to their day. Made with a batter of gram flour and coconut milk, and infused with fresh vegetables and warming spices, this cheela is light, wholesome, and bursting with tangy flavors from lemon juice. It's a versatile recipe that can be prepared effortlessly, making it an excellent choice for those who crave a healthy and flavorful breakfast without spending too much time in the kitchen.

Ingredients

• - Besan
• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Tomato - Hybrid
• 100 g Hing Khoda
• 500 g Capsicum Green
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 250 ml Lemon Juice Concentrate
• 100 g Coriander Leaves
• 100 g Salt
• 1 liter Sunflower Oil

Instructions

1. 1. In a mixing bowl, combine gram flour, coconut milk, turmeric powder, red chili powder, cumin seeds, hing, and salt. Mix thoroughly to form a smooth, lump-free batter. Adjust consistency if needed by adding more coconut milk.
2. 2. Add the chopped tomato, green bell pepper, green chilies, and coriander leaves to the batter. Stir well to evenly distribute the vegetables.
3. 3. Heat a non-stick pan or skillet over medium heat and lightly grease it with oil.
4. 4. Pour a ladleful of batter onto the pan and spread it gently into a thin, round pancake using the back of the ladle.
5. 5. Cook for 2-3 minutes on one side until the edges begin to lift and the bottom turns golden brown. Flip the cheela carefully and cook the other side for another 2 minutes.
6. 6. Repeat the process with the remaining batter, greasing the pan as needed between cheelas.
7. 7. Once all the cheelas are cooked, drizzle lemon juice over them and serve hot with chutney or yogurt on the side.