Ragi Cheela Recipe
Ragi Cheela Recipe
Looking for a quick and healthy breakfast option that is tasty at the same time? Then here is a unique cheela recipe that will become your absolute favourite. Ragi Cheela is a gluten-free meal option that is low on calories and is perfect for all those who are trying to lose weight. We have added some basic veggies like onion, tomato and capsicum to make it tastier. Pair up the cheela with a dip of your choice and enjoy. It tastes best with mint curd dip which is prepared by mixing 1/2 cup curd with 1 tbsp mint-coriander chutney, 1/4 tsp chaat masala and a pinch of salt. You can prepare this cheela for breakfast or even for a light dinner.
If you want to make the cheela protein-rich, then fill it with soya bhurji or paneer bhurji. Be it kids or adults, everyone will surely love this scrumptious recipe for sure. So, ditch the usual and boring breakfasts and try this nutritious meal once. Ragi is a good source of fibre, iron and calcium. It not only improves digestion but also makes bones and hair stronger. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!
How to make Ragi Cheela
Step 1 – Prepare the batter
In a bowl, add ragi flour, besan along with curd. Give a good mix. Now add finely chopped onion, tomato, capsicum and coriander leaves. Also add salt, black pepper powder, red chilli powder, dry mango powder, coriander powder and asafoetida. Add a little water if needed and mix everything well to prepare a medium-thick batter.
Step 2 – Make cheelas
Smear 1 tbsp oil on a non-stick pan. Pour 2-3 ladleful of batter and spread it gently to give it the shape of a cheela. Let it cook for about 5 minutes or until it holds shape. Now flip towards the other side and cook for 5 minutes.
Step 3 – Ready to be served
Once golden brown and crisp, it is ready to be served. Pair up with ketchup, curd mint dip etc and serve.
Ingredients of Ragi Cheela
- 1 cup ragi flour
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon dry mango powder
- salt as required
- 2 gm coriander leaves
- 1/2 tomato
- 2 tablespoon vegetable oil
- 1/2 cup yoghurt (curd)
- 1/2 teaspoon coriander powder
- 1/4 teaspoon asafoetida
- 1/4 teaspoon black pepper
- 1/2 onion
- 1/2 capsicum (green pepper)
- 2 tablespoon gram flour (besan)
