Tandoori Masala Millet Cheela Recipe

About this recipe

Tandoori Masala Millet Cheela is a wholesome and protein-packed Indian breakfast dish, perfect for fitness enthusiasts looking for a fiber-rich, low-calorie meal. Made with millet flour and spiced with aromatic tandoori masala, this dish combines nutrition and flavor. These savory crepes are paired with a cooling yogurt dip, making them an ideal start to the day. With a balance of medium spice, they are satisfying yet light, aligning perfectly with a weight-loss goal while keeping your taste buds delighted.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• - Besan
• 200 g Dahi
• 250 g Spinach
• 250 g Carrot
• - Tandoori Seasoning 50g
• 200 ml Mustard Oil
• 100 g Jeera Powder
• 100 g Salt
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine millet flour, besan, yogurt, tandoori masala, cumin powder, turmeric powder, red chili powder, and salt. Add water gradually to form a smooth, pourable batter.
2. 2. Fold in the chopped spinach, grated carrot, green chili, and coriander leaves into the batter, ensuring even distribution.
3. 3. Heat a non-stick pan over medium heat and lightly grease it with a few drops of oil. Pour a ladleful of batter onto the pan and spread it into a thin circle.
4. 4. Cook the cheela on medium heat for 2-3 minutes until the edges start lifting, then flip and cook the other side for another 2 minutes until golden brown. Repeat with the remaining batter.
5. 5. For the yogurt dip, whisk together the yogurt, roasted cumin powder, and salt in a small bowl.
6. 6. Serve the millet cheelas hot with the prepared yogurt dip on the side.