Beetroot Cheela
Ingredients
Grated beetroot: 1 medium-sized
Gram flour (besan): 1/2 cup
Semolina (optional, for added crispness): 2 tablespoons
Finely chopped onion: 1 small
Chopped green chili (optional): 1
Fresh coriander leaves: 2 tablespoons, finely chopped
Grated ginger: 1/2 teaspoon
Carom seeds (ajwain): 1/4 teaspoon
Water: As much as needed to create a smooth batter
Salt: According to taste
Black pepper: To taste
Olive oil or ghee: 1 teaspoon (for greasing the pan)
Instructions
1. Prepare the Batter
Take a mixing bowl and combine the gram flour, semolina (if using), grated beetroot, onion, green chili, coriander leaves, ginger, carom seeds, salt, and black pepper.
Gradually add water while mixing to create a smooth, lump-free batter with a slightly pourable consistency.
2. Heat the Pan
Heat a non-stick pan or griddle on medium flame and lightly brush it with olive oil or ghee.
3. Cook the Cheela
Pour a ladleful of the prepared batter onto the pan and gently spread it into a thin circular shape.
Cook for 2-3 minutes on one side or until the edges start lifting. Carefully turn the cheela over and cook for a further two minutes on the other side.
4. Serve
Serve the beetroot cheelas hot with your choice of green chutney or low-fat yogurt.
