Palak Besan Cheela | Spinach Besan Chilla | Cheela Recipe
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6 cheelas
- 3-4 Cups of chopped palak/spinach
- ⅔ Cup besan/kadale hittu
- ½ Cup rice flour
- 1 Tsp jeera
- ½ Tsp ajwain
- ½ Tsp red chilli powder
- ¼ Tsp turmeric
- 2 shallots chopped
- Salt to taste
- 1-2 Tsp sugar
- 1 Tsp amchur powder
- ¼ Tsp pounded black pepper
- 1" grated ginger
- 2 chopped green chillies
- 1 Cup water
- Take the besan in a bowl
- Along with it add rice flour and give it a quick mix
- Add salt to taste
- Next add all spices and masalas, red chilli powder, turmeric, ajwain, jeera, black pepper powder and green chilli
- Add chopped shallots and mix well
- Wash and chop the spinach
- Add spinach into the besan mixture
- Mix till palak is coated with dry mixture
- Sprinkle amchur powder
- Pour water little by little and mix well
- Adjust consistency, it should be thick yet pourable
- Let it rest for 10-15 minutes
- Heat a tawa, and spread cheela into a dosa, it will slightly thick but it spreads quite well
- Spread some oil and cover and cook on medium flame
- When the underside is cooked, flip and roast on the other side
- After it is cooked completely, cheela is ready to serve
- Serve with chutney or ghee!
Resting the batter is very important, you can spread the cheela very well
Adding lots of palak is very important, this is the cheela!
Sieve the flours if you want, ensure besan is fresh and aromatic
Add a spoon of yogurt/curd for more tanginess and makes the cheela even more lighter
Recipe by Food Of Interest at https://foodofinterest.com/palak-besan-cheela/
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