Cheela Recipe

Perfect For Fasting That Needs A Spot Alongside Other Kuttu Atta Recipes

Cheela recipe can be made fasting-friendly by using kuttu atta, which is made from kuttu or buckwheat, which is a pseudocereal. The typical cheela is made with besan or gram flour or moong dal, a kind of lentil, which is not permitted, as any kind of legumes, lentils, grains and even table salt are prohibited. As with any cheela recipe, the dry ingredients are sifted to get rid of any lumps that will hamper the batter. Then the flour, yoghurt, salt, and red chilli powder are added and mixed into a smooth mix. To add more body to the cheela, shredded zucchini is used, which is optional. It is mixed into the batter and set aside. You could also experiment with fasting-friendly vegetables and add a mix of those into the cheela batter instead of the zucchini, or mix them in with this vegetable. Once the batter is ready, a non-stick pan is heated, and, as one would when making round dosas or crepes, the batter is spread on the hot pan, with two ladlefuls per cheela. Each cheela is cooked, at a thickness of an inch, with some oil on both sides. Then, once all of the batter is used up, the stacked cheelas are enjoyed hot with side dishes and chutneys.