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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5 from 1 vote
ragi cheela
Ragi-Finger millet Cheela with oat and semolina | Multigrain Cheela Recipe |Nachani cheela recipe
Prep Time
5 mins
Cook Time
45 mins
resting time
15 mins
Total Time
1 hr
 
Main Ingredients: Finger millet, Semolina, and Oat 

Level of Cooking: Medium

Recipe Type: indian flat bread, roti, snacks
Cuisine: Indian
Servings: 20 cheela
Calories Amount per serving: 90 kcal
Author: spicy veg recipes
Ingredients
  • Water
  • 1/2 teaspoon Salt or to taste
  • 2 tablespoon Oil for cooking
  • 2 cups finger millet flour /nachni/ragi
  • 1 cups oats
  • 1 cup semolina sooji
  • 1 cup onion finely chopped, optional
  • 1 teaspoon green chilli chopped , optional
  • 1 teaspoon ginger grated, optional
  • 1 teaspoon cumin powder,optional
Instructions
preparation:
  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.

    keep aside for 10 minutes.

Method:
  1. Add chopped onion and mix well. (optional step)

  2. Place a skillet (tava) over medium-high heat.


    **Test by sprinkling a few drops of water on it. The water should sizzle right away.

  3. 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 1/2 teaspoon of oil over it.
  4. Wait about 30-60 seconds, then flip the Cheela using a flat spatula.
  5. 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.

Recipe 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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One comment

  1. I tried the recipe and it turned out too good. I loved it. I m pregnant and it is very healthy for me. thank u so much

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