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Plate of crispy Ragi Multigrain Cheela with mint chutney – healthy gluten-free Indian breakfast
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Ragi-Finger millet Cheela with oat and semolina | Multigrain Cheela Recipe |Nachani cheela recipe

A quick, nutritious, gluten-free Indian breakfast made with ragi, oats, and besan. Perfect for busy mornings and weight-loss diets.
Course Breakfast, breakfast and snacks, Gluten-Free Recipes, Healthy Recipes, indian flat bread, roti, snacks
Cuisine Indian, south indian
Diet ,
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 90kcal
Author spicy veg recipes

Equipment

  • Non-stick pan or cast iron tawa
  • Mixing Bowl
  • spatula, ladle

Ingredients

  • 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.