Nutrient Information for 2 cheelas | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
269 | 8.4 | 42.7 | 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
- 3/4 cup finger millet (ragi)
- 3/4 cup Bengal gram dal, roasted and ground (besan)
- 2 medium tomatoes, finely chopped
- 1 large green capsicum, finely chopped
- 2 small carrots, finely chopped
- 3/4 medium onion, finely chopped
- 4 tsp 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 ragi atta, besan, and salt 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 (griddle) and brush it with 2-3 drops of oil.
- Pour one ladleful of batter onto the tawa (griddle) and spread it in a circle.
- Sprinkle coriander leaves on top and cook well on both sides until brown.
- Serve hot with chutney.