No, I am not fond of Cheela. Period. Never have been and never will be! But my darling hubby is, more than fond I must say. He particularly enjoys it in the rainy weather with a cup of strong ginger tea 😘 And I indulge him!
Hence, this morning….knowing the climate was perfect for these Cheelas or savory crepes…he asked me if I was going to make some…obviously I would I said! & I did. With my little, sneaky twist of healthy quotient in place and lots of spice too! Just the way he likes it.🤗
I know everyone makes Cheelas and there is nothing special about them…but everyone makes these slightly differently and here’s how my Mom makes it…& I just add some oats to make it a bit healthier 😉 Let’s see how….
Yield: 5-6 cheelas/ crepes
Equipment: a non-stick pan, a spatula, a mixing bowl, measuring cups/ spoons.
1 cup besan/ gram flour
2 tbsp oats
salt to taste
water as needed
1 tbsp ginger-garlic paste
1/2 tsp chopped green chilli
1/4 cup chopped onions
2 tbsp chopped coriander leaves
a pinch of asafoetida (hing)
1/2 tsp red chilli pwd
1/2 tsp turmeric pwd
Oil as needed to cook the crepes
Firstly, in a dry non-stick pan, roast the oats for 1-2 mins. Let them not change the colour. We just need to crisp them up a bit. Turn off the flame. Let them cool down for a min. Then blend the roasted oats to a fine powder in a blender without using any water.
In a mixing bowl add all the ingredients except water & oil. Add little water at a time to a smooth & lump free batter. It should as thick as a dosa batter.
Heat the pan, spread the batter in a uniformed way. Drizzle some oil aournd it and cook on low flame for 2-3 mins on the first side. Then flip it over and cook other side for 1-2 mins. Add more oil if necessary. But do not cook on high flame, else they will remain undercooked within and will burn on the outside.
Once cooked, serve hot with some ketchup or green coriander chutney.
My hubby loves these…and I am happy as they are healthy and super filling!