Easy & Healthy Ragi Multigrain Cheela Recipes– Ragi Multigrain Cheela is a nutritious and delicious savory pancake made with finger millet (ragi), oats, besan (gram flour), and Semolina. This quick Indian breakfast is gluten-free, packed with fiber, and perfect for weight loss or diabetic-friendly diets.
Whether you’re looking for a wholesome breakfast, lunchbox idea, or a light dinner, this multigrain cheela fits the bill with its earthy flavor and hearty texture.
Why You’ll Love This Ragi Multigrain Cheela
- ✅ Rich in fiber & protein
- ✅ No maida, no wheat – 100% gluten-free
- ✅ Diabetic-friendly & weight-loss friendly
- ✅ Quick to make – ready in under 20 minutes
- ✅ Customizable with your choice of veggies
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Essential Ingredients Perfect Ragi Multigrain Cheela Recipe
Dry Ingredients:
Each flour in this cheela recipe contributes to both taste and nutrition:
- Ragi Flour: Rich in calcium, iron, and fiber, ragi adds an earthy flavor and helps with weight management and bone health.
- Besan (Gram Flour): A protein-rich flour that helps bind the batter and gives the cheela a nutty taste.
- Oats Flour: Adds soluble fiber and aids digestion, keeping you full longer.
- Semolina (Sooji): Adds extra crunch and a subtle nutty flavour. Skip if you want the cheela strictly gluten‑free.
- Finely Chopped Onion: Brings mild pungency plus antioxidants like quercetin.
- Green Chili: Optional heat source rich in vitamin C and capsaicin, which can boost metabolism.
- Chopped Coriander Leaves: Fresh herb that supplies vitamin C and bright aroma.
- Ginger (optional): Fresh grated ginger adds a warm, zesty flavor and natural digestive benefits. It pairs well with the spices in the cheela and can help reduce bloating and improve metabolism.
How to Make Ragi Multigrain Cheela Recipe
In a mixing bowl, combine all dry ingredients(Rgi, Besan, Oats and Semolina). Add chopped Green Chilli and ginger.
Transfer this mixture into bleander jar and add salt and cumin powder.
Gradually add water and blend into a smooth batter with pourable consistency. Rest for 5–10 minutes.
Add more water to the mixture if required to make a thin batter get the consistency of pancake batter.
Heat a non-stick or cast iron tawa. Grease lightly with oil or ghee.
Pour a ladle of batter on the pan and gently spread in a circular motion. Cook on medium heat till golden brown on one side. Flip and cook the other side with a little oil.
Serve hot with mint chutney, curd, or tomato chutney.
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Tips for Perfect Ragi Multigrain Cheela Recipe
- Use fresh ragi and besan. Slightly stale flours can taste bitter and affect texture.
- Rest the Batter
A 5-10 minute rest lets oats absorb moisture and prevents breakage when spreading. - Right Consistency
Batter should be slightly thinner than dosa but thicker than pancake—flowing yet coat-the-spoon. - Use Medium Heat
Too high = browns fast, stays undercooked inside. Too low = dense, lacks crispness. Medium heat gives an even golden crust. - Flip Once
Let the first side cook until edges lift easily, then flip. Frequent flipping can tear delicate multigrain batter. - Balance the Flours
• More ragi → earthier, softer cheela
• More semolina → crisper edges
Adjust to your preference while keeping total flour volume the same. - Serve Immediately
Ragi cheelas soften as they cool. Have chutney or curd ready so you can serve straight off the tawa.
FAQS-Ragi Multigrain Cheela Recipe
Can I skip semolina and keep the cheela completely millet-based?
Yes. Replace semolina with extra ragi or oats flour. The cheela will be a little softer, so use a well-seasoned non-stick or cast-iron pan and cook on medium heat for extra crisping. levels.
Are ragi cheelas safe for diabetics?
Ragi has a low glycaemic index and, combined with high-fiber oats and veggies, helps prevent blood-sugar spikes. Still, portion size matters—one or two cheelas per meal is generally recommended. Consult your dietitian for personalised advice.
Can I prepare the batter the night before?
Yes—mix the dry flours and spices with water, but add salt and veggies only in the morning to avoid excess moisture and sogginess.
Can kids eat this cheela?
Absolutely. For toddlers, omit green chili and ginger, cook in ghee for flavour, and cut the cheela into bite-sized wedges.
🥣 Storing Suggestions
- Dry Mix: Store all dry flours and spices in an airtight jar for up to 4 weeks.
- Batter: Refrigerate up to 24 hours; add salt and veggies fresh before cooking.
- Cooked Cheelas: Keep refrigerated for 24 hours or freeze up to a week with parchment layers.
- Reheat: Warm on a pan or air-fryer for crispiness; avoid microwaving.
- Lunchbox: Pack with paper towel and chutney container to prevent sogginess.
Serving Suggestions
- Serve hot with fresh mint-coriander chutney for a vibrant, herby flavor.
- Pair with plain yogurt or spiced raita to balance the earthiness.
- Use as a wrap: add salad and chutney, roll like a healthy wrap or sandwich.
- Drizzle a little ghee or melted butter on top for extra richness.
- Accompany with tomato-onion chutney or coconut chutney for variety.
- Sprinkle chaat masala for a tangy, spicy kick just before serving.
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🧾Recipe Card
Ragi-Finger millet Cheela with oat and semolina | Multigrain Cheela Recipe |Nachani cheela recipe
Equipment
- Non-stick pan or cast iron tawa
- Mixing Bowl
- spatula, ladle
Materials
- 1 cup finger millet flour /nachni/ragi
- 1/4 cup semolina sooji
- 1/4 cup Besan (Gram Flour)
- 1/4 cups Oats
- 1-2 Green Chilli chopped , optional
- 1inch teaspoon Ginger chopped/grated, optional
- Water As required
- 1 teaspoon cumin Powder optional
- Salt to taste
- 2 tablespoon Oil for cooking
Instructions
preparation:
- Blend the Ragi, oats, semolina, Besan, 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 10-15 minutes.
Method:
- Heat the pan: Preheat a non-stick or cast iron tawa. Lightly grease with oil or ghee.
- Cook the cheela: Pour a ladleful of batter on the pan and spread gently into a circular shape. Cook on medium heat until golden brown on one side. Flip and cook the other side with a little oil.
- Serve hot: Enjoy with mint chutney, yogurt, or your favorite chutney.
Notes
- You Can serve it with any chutney or with yogurt.
- You can also fill Cheela with freshly grated Paneer or favourite cheese.
🩺 Health Benefits at a Glance
- Supports Weight Management: High fiber from ragi and oats keeps you satiated longer, reducing unnecessary snacking.
- Diabetic‑Friendly: Ragi’s low glycaemic index helps regulate blood sugar spikes.
- Bone Health: Ragi is one of the richest non‑dairy sources of calcium, crucial for strong bones and teeth.
- Heart‑Healthy: Soluble fiber and plant protein may help lower LDL cholesterol levels.
- Iron Boost: Ragi provides natural iron, helpful for preventing anaemia, especially in vegetarian diets.
- Digestive Aid: ginger ease digestion and reduce bloating.
- Gluten‑Free Goodness: Suitable for those with celiac disease or gluten sensitivity (omit semolina for 100 % GF).
Final Thought
Ragi Multigrain Cheela is a wholesome, nutrient-packed alternative to traditional Indian breakfasts. It’s easy to prepare, gluten-free, and customizable with your favorite veggies and spices. Perfect for busy mornings or light meals, this cheela keeps you full and energized with every bite. Give it a try — it might just become your new go-to healthy comfort food!
If you try this recipe and love it, Don’t forget to share your feedback in the comments below
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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