Nutrient Information for 2 cheelas | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
297 | 10.3 | 47.4 | 6.4 |
11 cheelas
20 minutes
- If you are prescribed 1200 kcal, 1400 kcal, 1600 kcal, 1800 kcal, you can consume: 2 cheelas
- If you are prescribed 2000 kcal, you can consume: 3 cheelas
- 1.5 cups sorghum (jowar) flour
- 3/4 cup Bengal gramdal, ground (besan)
- 2 medium tomatoes, finely chopped
- 1 large green capsicum, finely chopped
- 1.5 large carrots, finely hopped
- 2 large onions, finely chopped
- 4 tsps groundnut oil
- For batter preparation, use water, thin to medium consistency
Dry Spices
- 1/2 tsp carom seeds (ajwain)
- 2 whole green chillies, finely chopped (optional)
- Use minimal amount of salt
- 2 sprigs coriander leaves, finely chopped for garnish
- Wash the vegetables thoroughly. Finely chop them and set aside.
- Mix the jowar atta and besan in a bowl. Dry whisk to combine thoroughly.
- Add the chopped vegetables, ajwain, green chillies, and water. Mix well into a thin to medium-consistency batter. Let it rest for 10-15 minutes.
- Heat a tawa on low flame for 5-6 minutes and brush it with 2-3 drops of oil. Pour a full ladle of batter onto the tawa and spread it in a circle.
- Cook until browned on one side, then flip and cook on the other side. Sprinkle coriander leaves on top and fold the cheela in half before removing it from the tawa.
- Serve hot with chutney.