It is an Indian pancake which is made in every Indian household. It is popularly known as cheela. It is a quick and easy vegetarian recipe full of nutrients and perfect for breakfast to start the day or lunch. It was made from gram flour with some veggies and basic spices as this were loaded with lots of healthy ingredients and full of flavors.
Cheela is a vegetarian omellete because of color and texture. It is most popular in North India as a quick breakfast recipe. It has a mix of vegetables which is good for a healthy breakfast and uses less oil for cooking which makes this a healthy option. It can be made with different ingredients like semolina, oats, rice flour, green gram paste, or wheat flour. In India pancakes, there are sweet and salty pancakes of various variety and they have distinct names.
Types Of Pancakes In India
In North India, they are called cheela. Sweet cheela is made using sugar or jaggery with a wheat flour-based batter. Salt cheela which is made from different flavors with some veggies and stuffing.
In South India, it has dosa, appam, uttapam, and neer dosa. They are prepared by fermenting rice batter and split-skinned urad bean (black lentil) blended with water. It is accomplished with sambhar and coconut chutney. Meetha pooda is a sweet pancake that is made from whole wheat flour, fennel seeds, sugar, or jaggery.
The Bengali semi-sweet pancake pati-shapta is a type of pithe. It is a light crêpe filled with either kheer or a coconut and gur (jaggery) mixture.
In Western India, the multi-grain thalipeeth is popular. It is a spicy flatbread made from roasted grains, legumes, and spices.
In Goa, a traditional crepe-like pancake known as alebele or alle belle is eaten at tea-time. It is usually filled with jaggery and coconut.
In Eastern India, malpuas are prepared. It is a deep-fried batter dipped in sugar syrup and topped with rabri and chopped nuts.
Read More : All About Pancakes
It is a quick and easy recipe. You can make it in different ways like using different flours or by adding veggies to the batter or stuffing cottage cheese in the cheela. While making cheela try to soak and rest the batter for 30 minutes so it can absorb the water and you would not feel bloated after eating cheela. If you are making besan cheela add few carom seeds (ajwain) which help in digestion and it combines well with besan (gram flour).
In my cheela recipe, I have used oats and besan (gram flour) to make it healthy so I have used oats also. If you want it can be only made with besan (gram flour) or oats flour. I have added vegetables of my choice but you can add some more veggies to your chilla. It is served with mint and coriander chutney.
Oats Masala Cheela Recipe
- Rolled oats 1cup
- Gram flour 2tbsp
- Onion 1 (finely chopped)
- Tomato 1(finely chopped)
- Capsicum 1/4 cup (finely chopped)
- Carrot 4 tbsp (grated)
- Green chili 2
- Coriander leaves 2tbsp
- Turmeric 1/2tsp
- Red chili powder 1/2tsp
- Cumin powder 1/4tsp
- Coriander powder 1/4tsp
- Salt as taste
- Oil 1tbsp
- In a non-stick skillet dry roast the oats.
- In a blender blend the oats and powder it.
- Now in a mixing bowl mix all the ingredients.
- Mix it well.
- Add water to make a batter of pouring consistency.
- Put a non-stick pan on a medium flame and heat it.
- Grease lightly and spread one small ladle of the batter. Spread lightly.
- Flip it to the other side after 2 minutes when the edges turn slightly brown.
- Serve it with chutney or sauce.