All that you need to prepare this recipe
- 1/4th cup gram flour (besan)
- 2 tsp, whole wheat flour
- 2 tsp, oats grounded or flour
- A pinch, Ajwain
- Turmeric as required
- Salt to taste
- 1 tsp, finely chopped onion
- 2 tsp, finely chopped green capsicum
- 3 tsp, grated paneer
- 2 tsp, grated carrot
- Oil as required
How to prepare?
- Heat a sauté pan and add little oil to it.
- Add chopped vegetable and sauté for some time.
- Now add salt to taste and mix well. Remove the pan from the flame and let the vegetables cool.
- Once at room temperature, add grated paneer to the mixture and mix well.
- 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.
- Mix all the ingredients well to prepare a batter. There should not be lumps in the batter.
- 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.
- 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.
- 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.
- Once cooked, put a spoonful of filling on it and flip the one side onto the other to close it.
- Remove it from pan once it is crispy and appears brown in colour. Follow this method for making more cheelas.
- Serve cheela hot with mint-coriander chutney or tomato chutney.
Nutritional benefits from the recipe
||2-3 Year olds
||4-5 Year olds
*Recommended dietary allowance
- You can add grated cheese in the filling if your child is fond of them.
- You ca also make the filling of potato along with paneer like that of masala dosa.
- Present it in the form of a wrap, cut in two equal parts.