Sunday, 15 July 2012

Cheela (चीला)

  1. Besan - 250 gms
  2. Dahi - 100 gms
  3. Olive Oil (To line the pan)
  4. Coriander - 2 tbsp (Finely Chopped)
  5. Green Chillies - 2/3 (Finely Chopped)
  6. Onions - 1 (Optional; Finely Chopped)
  7. Baking Soda - 2 pinch
  8. Salt (As preferred)
  9. Water (To mix)

  1. Take Besan, Dahi and Water in a bowl and whisk into a smooth paste (If lumps are formed strain through a mesh)
  2. Add Salt, Onions, Coriander, Chillies, Baking Soda and fold into the batter
  3. Take a non-stick pan, keep it on low flame and line it with Olive oil
  4. Spoon the mixture and spread it on the pan
  5. Increase the flame to medium and let it become golden brown
  6. Turn the Cheela and let it cook on medium flame till done
  7. Serve with Tomato Ketchup, Green Chutney or Tamarind Chutney

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