Ragi/Finger millet Cheela with oat and semolina -Multigrain Cheela-Cheela Recipe-Nachani recipe
Ragi/Finger millet Cheela |
Ragi (Mandua) Cheela is an excellent way to Include Ragi in our Diet.
Ragi/Finger millet Cheela |
More Ragi/ Finger Millet Recipes from this blog:
Ragi Ladoo
Ragi Halwa
Ragi Semolina Halwa
Ragi(Finger millet), oat and semolina Cheela Recipe Step by Step with Photo
Prep Time: 15 min Cook Time: 30 min Serves: 20 dosa/cheela
Main Ingredients: Finger millet, Semolina, and Oat
Recipe Type: Indian Bread
Cuisine: Indian
Level of Cooking: Medium
Author: Swati Paathak
Ingredients:
- Water
- Salt to taste
- Oil for cooking
- 2 cups ragi /nachni (finger millet) flour
- 1 cups oats
- 1 cup semolina (sooji)
- 1 cup finely chopped onion (optional)
- 2-3 chopped green chilli (optional)
- 1 teaspoon grated ginger (optional)
- 1 teaspoon cumin powder (optional)
Preparation:
- Blend the Ragi, oats, semolina, grated ginger, salt, cumin powder and green chilli with 2 cups of water in a mixer to make a cheela batter.
- Add more water to the mixture if required to make a thin batter get the consistency of pancake batter.
- Add chopped onion and mix well.(optional)
Method:
Place a skillet (tava) over medium-high heat.
**Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 6-7 inches in diameter.
When the batter begins to dry, gently spread 1/2 teaspoon of oil over it.
Wait about 30-60 seconds, then flip the Cheela using a flat spatula.
Press the Cheela lightly with the spatula all around to assure even cooking, turning those two to three times.
**Cheela should be crisp and golden brown on both sides. Repeat for the remaining Cheela.
Ragi/Finger millet Cheela |
Serving Suggestion:
You Can serve it with any chutney or with yogurt.
You can also fill Cheela with freshly grated Paneer or favorite cheese.
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