Ragi-Finger millet Cheela with oat and semolina | Multigrain Cheela Recipe |Nachani cheela recipe
Main Ingredients: Finger millet, Semolina, and Oat Level of Cooking: Medium
Servings 20 cheela
Calories 90kcal
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(सूजी) sooji
- 1 cup onion finely chopped, optional
- 1 teaspoon green Chilli(हरी मिरचा) chopped , optional
- 1 teaspoon ginger(ादराक) grated, optional
- 1 teaspoon cumin (जीरा) powder,optional
Instructions
preparation:
- 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.
- 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.
- 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:
- Add chopped onion and mix well. (optional step)
- 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 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.
- 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.
Notes
- You Can serve it with any chutney or with yogurt.
- You can also fill Cheela with freshly grated Paneer or favourite cheese.