Ragi-Finger millet Cheela | Ragi, oat and semolina cheela| Multigrain Cheela Recipe | Nachani cheela recipe

Ragi-Finger millet CheelaRagi-Finger millet Cheela with oat and semolina:

Ragi-Finger millet Cheela with oat and semolina is an excellent combination of Ragi, oat, and semolina which makes this a healthy snack recipe. Finger Millet is the rich source of Calcium, Iron, Amino acids. Ragi (Mandua) Cheela is an excellent way to Include Ragi in our Diet.

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Ragi-Finger millet Cheela with oat and semolina Recipe:

Main Ingredients: Finger millet, Semolina, and Oat
Recipe Type: Indian Bread
Cuisine: Indian
Level of Cooking: Medium
Author: Swati Paathak

Ragi-Finger millet Cheela with oat and semolina | Multigrain Cheela Recipe |Nachani cheela recipe
 
Prep time
Cook time
Total time
 
Serves: 20
Ingredients
  • Water
  • Salt to taste
  • Oil for cooking
  • 2 cups ragi /nachni (finger millet) flour
  • 1 cups oats
  • 1 cup semolina (sooji)
  • 1 cup finely chopped onion (optional)
  • 2-3  chopped green chilli (optional)
  • 1 teaspoon grated ginger (optional)
  • 1 teaspoon cumin powder (optional)
Instructions
  1. Blend the Ragi, oats, semolina, grated ginger, salt, cumin powder and green chilli with 2 cups of water in a mixer to make a cheela batter.
  2. Blend the Ragi, oats, semolina, grated ginger, salt, cumin powder and green chilli with 2 cups of water in a mixer to make a cheela batter.
  3. Add more water to the mixture if required to make a thin batter get the consistency of pancake batter.
  4. Add chopped onion and mix well.(optional)
  5. Place a skillet (tava) over medium-high heat.
  6. **Test by sprinkling a few drops of water on it. The water should sizzle right away.
  7. Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 6-7 inches in diameter.When the batter begins to dry, gently spread ½ teaspoon of oil over it.
  8. Wait about 30-60 seconds, then flip the Cheela using a flat spatula.
  9. Press the Cheela lightly with the spatula all around to assure even cooking, turning those two to three times.
  10. **Cheela should be crisp and golden brown on both sides. Repeat for the remaining Cheela.
Notes
You Can serve it with any chutney or with yoghurt. 

You can also fill Cheela with freshly grated Paneer or favourite cheese.

Ragi-Finger millet cheela with oat and semolina Recipe (Step by Step with Photo)

Method:

Ragi-Finger millet Cheela

  • Blend the Ragi, oats, semolina, grated ginger, salt, cumin powder and green chilli with 2 cups of water in a mixer to make a cheela batter.
    Ragi-Finger millet Cheela

    • Add more water to the mixture if required to make a thin batter get the consistency of pancake batter.
    • Add chopped onion and mix well.(optional)
      Ragi-Finger millet Cheela
    • Place a skillet (tava) over medium-high heat.
      **Test by sprinkling a few drops of water on it. The water should sizzle right away.
    • Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the centre, spiral outward until evenly spread, about 6-7 inches in diameter.
      Ragi-Finger millet Cheela
    • When the batter begins to dry, gently spread 1/2 teaspoon of oil over it.
    • Wait about 30-60 seconds, then flip the Cheela using a flat spatula.
    • Press the Cheela lightly with the spatula all around to assure even cooking, turning those two to three times.

**Cheela should be crisp and golden brown on both sides. Repeat for the remaining Cheela.
Ragi-Finger millet Cheela with oat and semolina is ready to serve.
Ragi-Finger millet Cheela

Enjoy!

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