Multigrain Vegetable Cheela Recipe
Ingredients
- 1/4th cup gram flour (besan)
- Turmeric as required
- 3 tsp, grated paneer
- Oil as required
- 2 tsp, whole wheat flour
- A pinch, Ajwain
- Salt to taste
- 2 tsp, finely chopped green capsicum
- 2 tsp, grated carrot
Nutrition count
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Energy : 8.54 kcal
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Protein : 19.65% (RDA)*
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Calcium : 5.29% (RDA)*
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Iron : 8.45% (RDA)*
Step by step
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Heat a sauté pan and add little oil to it.
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Add chopped vegetable and sauté for some time.
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Now add salt to taste and mix well. Remove the pan from the flame and let the vegetables cool.
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Once at room temperature, add grated paneer to the mixture and mix well.
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Mix wheat flour, gram flour and oats flour in a bowl. Add turmeric powder, Ajwain and salt in the bowl and mix well. Keep adding water to form a thick batter-like consistency.
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Mix all the ingredients well to prepare a batter. There should not be lumps in the batter.
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Make sure the consistency of the batter is thick. Once the batter is formed, cover with a lid and keep it aside for about 10-15 minutes.
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Heat a pan on medium flame, smear 1 teaspoon oil and pour 2 tablespoon of the batter. Spread the batter in a circular motion till a thin layer is formed.
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Now pour some oil on this pancake and turn it to other side. Cook the cheela from both the sides, ensuring that it doesn't burn.
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Once cooked, put a spoonful of filling on it and flip the one side onto the other to close it.
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Remove it from pan once it is crispy and appears brown in colour. Follow this method for making more cheelas.
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Serve cheela hot with mint-coriander chutney or tomato chutney.
Tips
Tip number 1
You can add grated cheese in the filling if your child is fond of them.
Tip number 2
You can also make the filling of potato along with paneer like that of masala dosa.
Tip number 3
Present it in the form of a wrap, cut in two equal parts.
