Mixed Flour And Spring Onion Cheela Recipe
Mixed Flour & Spring Onion Crepes Recipe is one of the healthiest breakfast ideas to keep our tummy light and our body energized. You can serve this along with some Green Chutney and a hot cup of Masala Chai.
Mixed Flour And Spring Onion Cheela Recipe is one of the healthiest breakfast ideas to keeps our tummy light and our body energized. It is an instant crepe which is also called as Cheela in North Indian. Spring onions are added along with the flour to give it more crunch and taste.
If you like this recipe, you can also try other Cheela Recipes for your breakfast:
- 1 cup Bajra Flour ( Pearl Millet)
- 1 cup Jowar Flour (Sorghum)
- 1/2 cup Rice flour
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Spring Onion (Bulb & Greens) , finely chopped
- Salt , to taste
- Red chilli powder , to taste
- Cooking oil , to shallow fry
How to make Mixed Flour And Spring Onion Cheela Recipe
To begin making the Mixed Flour And Spring Onion Cheela Recipe, start with mixing all the flours and spices in a large mixing bowl including Bajra Flour, Jowar Flour, Rice Flour, Ginger Garlic Paste, Coriander Powder, Turmeric Powder, Salt and Red Chilli Powder. Mix everything well.
Next, add water slowly to make a pouring batter. Make sure the batter should be flowy and not runny. Adjust salt according to taste.
Now add cumin seeds, spring onions and mix well. Stir well to remove lumps.
Meanwhile, heat some oil in a non-stick flat bottomed tawa. Once the oil is hot, take a ladle full of batter and spread on the tawa evenly in circular moves.
Add few drops of oil from sides and fry from both sides by flipping in regular intervals. Once it is nicely done, remove from the pan and serve.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'