Spiced Multigrain Masala Cheela Recipe

Indian cuisine · 210 calories

Spiced Multigrain Masala Cheela recipe

About this recipe

Spiced Multigrain Masala Cheela is a flavorful and nutritious Indian breakfast option, perfect for families seeking a healthy start to the day. Made with a combination of multigrain flours, protein-rich lentils, and aromatic spices, this dish offers a balanced blend of fiber, protein, and moderate heat to energize your morning. The addition of fresh vegetables enhances the texture and flavor, making every bite delightful. Served hot with a cooling yogurt dip or tangy chutney, this medium-spiced cheela is ideal for weight-conscious individuals looking for a satisfying yet low-calorie meal.

Ingredients

  • - Besan
  • 1 kg Yellow Moong Dal
  • 500 g Tomato - Hybrid
  • 250 g Spinach
  • 100 g Jeera Powder
  • 50 g Asafoetida Powder
  • 200 g Dahi
  • 100G Oleo
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 500 Grms Kanak – Sugar Less Atta Multigrain Atta 500 Grms
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Rinse the soaked moong dal thoroughly and blend it into a smooth paste using minimal water; transfer to a mixing bowl.
  2. 2. In the bowl, combine the moong dal paste, multigrain flour, besan, yogurt, and all the spices (turmeric powder, cumin, coriander powder, red chili powder, asafoetida, and salt). Mix well to form a thick, lump-free batter.
  3. 3. Add the chopped spinach, tomato, green chili, and fresh coriander leaves to the batter, stirring until evenly distributed.
  4. 4. Heat a non-stick pan or tawa on medium heat and lightly grease it with vegetable oil.
  5. 5. Pour a ladleful of batter onto the pan and spread it gently into a thin circle to form the cheela. Cook for 2-3 minutes on one side until golden brown.
  6. 6. Flip the cheela and cook the other side for an additional 2-3 minutes, adding a drizzle of oil if needed.
  7. 7. Repeat the process with the remaining batter, making sure to grease the pan occasionally to prevent sticking.
  8. 8. Serve the hot cheelas with a side of yogurt dip or tangy green chutney for a complete breakfast.