Tangy Vegetable Ragi Cheela Recipe

About this recipe

Tangy Vegetable Ragi Cheela is a wholesome and flavorful Indian breakfast dish that combines the earthy goodness of ragi (finger millet) flour with a medley of finely chopped vegetables. Seasoned with a balanced blend of spices, this cheela is a nutritious and filling option, perfect for active individuals pursuing weight loss goals. The tanginess from lemon juice adds a refreshing twist, while the yogurt lends a creamy texture to the batter. Packed with fiber, vitamins, and minerals, this dish is a delightful way to start your day on a healthy note.

Ingredients

• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• 200 g Dahi
• 500 g Onion
• 250 g Carrot
• - Chaat Masala
• 200 ml Mustard Oil
• 500 g Capsicum Green
• 100 g Coriander Leaves
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine ragi flour, yogurt, and enough water to make a smooth batter with a pouring consistency. Let it rest for 10 minutes.
2. 2. Add the chopped onion, tomato, carrot, capsicum, coriander leaves, cumin seeds, turmeric powder, red chili powder, chaat masala, lemon juice, and salt to the batter. Mix well to ensure the vegetables are evenly distributed.
3. 3. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
4. 4. Pour a ladleful of the batter onto the pan and spread it into a thin, round pancake. Drizzle a teaspoon of oil around the edges.
5. 5. Cook the cheela on medium heat for 2-3 minutes until the edges begin to lift and the underside is golden brown. Flip it carefully and cook the other side for another 2 minutes.
6. 6. Repeat the process with the remaining batter, greasing the pan with oil as needed.
7. 7. Serve the cheelas hot with mint chutney or yogurt on the side for a complete and satisfying breakfast.