South Indian Curry Leaf Veg Cheela Recipe

About this recipe

South Indian Curry Leaf Veg Cheela is a delightful savory pancake made with a blend of gram flour, spices, and aromatic curry leaves, offering a perfect balance of flavor and nutrition. This dish is a wholesome breakfast option, packed with protein and fiber, and showcases the earthy flavors of South Indian cuisine. The addition of curd makes the cheela soft and tangy, while the curry leaves add a unique aroma. Cooked with minimal oil, this cheela pairs wonderfully with a side of coconut chutney or tangy tomato ketchup, making it an ideal meal for a united family to enjoy together.

Ingredients

• - Besan
• 100 g Curry Leaves
• 500 g Onion
• 400 g Curd
• 50 g Asafoetida Powder
• 100 g Coriander Leaves
• 1 liter Sunflower Oil
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt.
2. 2. Add the chopped onion, green chilies, curry leaves, and coriander leaves to the bowl. Mix well to combine.
3. 3. Gradually add plain curd and enough water to form a smooth, lump-free batter with a pourable consistency.
4. 4. Heat a non-stick pan or tawa over medium heat and lightly grease it with a few drops of oil.
5. 5. Pour a ladleful of batter onto the pan and spread it evenly into a circular shape, about 6-7 inches in diameter.
6. 6. Drizzle a few drops of oil around the edges and cook for 2-3 minutes on one side until golden brown.
7. 7. Flip the cheela gently and cook the other side for another 2-3 minutes until cooked through.
8. 8. Repeat the process with the remaining batter, greasing the pan as needed.
9. 9. Serve the hot curry leaf cheelas with coconut chutney or tomato ketchup for a wholesome breakfast.