Tangy Masala Veggie Cheela Recipe

About this recipe

Tangy Masala Veggie Cheela is a delightful Indian breakfast dish made from nutrient-rich gram flour and vibrant vegetables, combined with a perfect balance of tangy and mildly spiced flavors. This wholesome recipe is ideal for a sedentary lifestyle and supports weight loss goals, as it is fiber-rich, low in carbs, and packed with healthy vegetables. The cheelas are cooked to perfection, crispy on the edges and soft inside, making them a delicious and satisfying breakfast for the entire family.

Ingredients

• 500 g Tomato - Hybrid
• 300 g Ginger Paste
• 200 ml Mustard Oil
• 1 box Baking Soda
• - Besan
• 250 g Carrot
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50 g Cumin Powder
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 250 g Spinach
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine gram flour, turmeric powder, cumin powder, red chili powder, and salt. Gradually add water while whisking to create a smooth batter with a pourable consistency.
2. 2. Add finely chopped spinach, grated carrot, chopped tomatoes, coriander leaves, green chili, ginger paste, and lemon juice to the batter. Mix well to evenly distribute the vegetables.
3. 3. Stir in the baking soda just before cooking to ensure the cheelas are light and fluffy.
4. 4. Heat a non-stick pan and lightly grease it with oil. Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
5. 5. Cook the cheela on medium heat for 2-3 minutes until the edges turn golden brown. Flip and cook the other side for another 2 minutes.
6. 6. Repeat the process with the remaining batter, greasing the pan lightly before each cheela.
7. 7. Serve hot with mint chutney, yogurt, or a tangy tomato dip for a refreshing breakfast.