Wholesome South Indian Veg Cheela Recipe

About this recipe

Wholesome South Indian Veg Cheela is a savory, protein-rich pancake made from a blend of lentils, rice, and traditional spices. This dish is perfectly balanced with a mild yet flavorful spice level and is packed with fiber and essential nutrients. It is a versatile breakfast option that pairs wonderfully with coconut chutney or fresh yogurt. The cheela is cooked to golden perfection, offering a light and satisfying meal for the entire family, ideal for those aiming for a healthy lifestyle and weight loss.

Ingredients

• 1 kg Rice
• 250 g Carrot
• 250 g Spinach
• 100 g Salt
• loose Ginger
• 100 g Coriander Leaves
• 200 g Dahi
• 200 ml Mustard Oil
• 1 kg Yellow Moong Dal
• 50G Green Chilies
• 100 g Jeera
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal and rice thoroughly and soak them in water for 3-4 hours or overnight.
2. 2. Drain the water and blend the dal and rice into a smooth batter with a thick pouring consistency. Add yogurt while blending to achieve the right texture.
3. 3. Transfer the batter to a bowl and mix in the grated carrot, chopped spinach, green chilies, cumin seeds, turmeric powder, salt, grated ginger, and chopped coriander leaves.
4. 4. Heat a non-stick skillet or tawa on medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin pancake.
6. 6. Cook for 2-3 minutes until the edges begin to lift, then flip the cheela and cook the other side for another 2 minutes until golden brown.
7. 7. Repeat the process with the remaining batter, greasing the skillet lightly between each cheela.
8. 8. Serve the cheelas hot with coconut chutney or a side of fresh yogurt.