Thursday, November 14, 2013

Cheela wrap with veggies

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.



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


For Cheela Batter

  1. Place all the ingredients (besan, wheat flour, rice flour, asafetida, chily powder and salt) except water in a bowl and mix.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with coriander leaves.

    How to prepare the cheela wrap:
  1. Place a non-stick skillet/griddle/dosa pan on medium heat.
  2. 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.
  3. 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.
  4. Prepare all the cheelas in the same manner.
  5. 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.
  6. 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.
  7. Prepare all the cheela wraps in this way.
  8. Just before serving, place all the stuffed cheela wraps on the griddle and warm it for a few minutes on both sides.
  9. Serve hot with tomato sauce or chutney or both.

Preparation time: 20 mins
Cooking time : 20 mins
Makes : about 6 wraps ( depending upon the size)

  • 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.