Cheela is a sort of thin dosa or crepe and is prepared from gram flour (besan). However, in this recipe, I made slight variation by adding wheat flour for texture and a wee bit of rice flour for crispiness. For the stuffing, any curry with vegetable or paneer will be fine. It tastes really wonderful. My spouse loved it so much, that we not only ate it as a snack during tea time, but also had them for dinner as well ! Its a meal by itself. Try it out and see for yourself.
Just for your info, I am taking a break from blogging and will be back again next month. See you all then.
Ingredients:
For
Cheela
| Besan | 1/2 cup |
| Wheat flour | 1/2 cup |
| Rice flour (optional) | 1 tbsp |
| Red chilly powder | 1 tsp |
| Asafetida (optional) | 1/2 tsp |
| Salt | As per taste |
| Water | Approx. 1 cup |
For
the stuffing:
| Mixed vegetables (chopped) | About 1/2 cup ea. vegetable |
| Onion (chopped) | 1 medium |
| Green chillies (chopped) | 1 or 2 |
| Curry leaves | 1 sprig |
| Mustard seeds | 1 tsp |
| Tomato Puree | 2 tbsps |
| Oil | 2 tsps |
| Salt | As per taste |
| Chopped coriander leaves | 1 tbsp |
Method:
For
Cheela Batter
- Place all the ingredients (besan, wheat flour, rice flour, asafetida, chily powder and salt) except water in a bowl and mix.
- Then add water and mix well (taking care to see that no lumps are formed) to get dosa batter consistency ( not very thick or very thin). Keep it aside.
For
Stuffing:
Heat
a pan. Add oil in it. When the oil is heated, add mustard seeds. And
as soon as mustard seeds starts popping, add chopped onions, green
chilies and curry leaves.
- Saute it till the onions become translucent. Now, add all the vegetables (those that take longer to cook, add them first) with a little water and allow it to cook.
- Once the vegetables are almost cooked, add salt and tomato puree and let it cook for a few more minutes and then remove it from the flame.
- Garnish with coriander leaves.
How to prepare the cheela wrap:
Place
a non-stick skillet/griddle/dosa pan on medium heat.
- Take a ladle full of the prepared cheela batter and with swift circular motion, spread the batter evenly and thinly as possible. Dribble a little oil on the sides.
When
the cheela is cooked on one side, gently remove it with a spatula
and flip it over and allow it to cook on the other side too or until
some brown spots appear. Remove it and place it on a plate.- Prepare all the cheelas in the same manner.
- Next, take a cheela and place it on a chopping board and with a sharp knife make a slit from the centre of the cheela to the edge.
- Then place a tablespoon or two of the prepared stuffing on the cheela close to the slit just made (see picture) and gently fold it and wrap the cheela round the stuffing to get the triangular shape.
Prepare
all the cheela wraps in this way.- Just before serving, place all the stuffed cheela wraps on the griddle and warm it for a few minutes on both sides.
- Serve hot with tomato sauce or chutney or both.
Preparation time: 20 mins
Cooking time : 20 mins
Cooking time : 20 mins
Makes
: about 6 wraps ( depending upon the size)
Note:
- For the vegetables, I used fresh potato, capsicum, carrot, frozen green peas and frozen corn. You can use any vegetable of your choice or even paneer.
- Fresh chopped tomatoes can be substituted for tomato puree.
- The stuffing should be dry or else the cheelas will get soggy quickly.
