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Mixed Lentils & Beetroot Cheela
Introduce
Chef :
Bethica DasMixed Lentils & Beetroot Cheela
#risenshine - If you are looking for a healthy breakfast that is both nutritious and wholesome, then try this simple and easy cheela made of mixed lentils and some beetroot puree. A great way to camouflage and serve to fussy kids and grown ups alike.
You can also throw in some chopped greens like spinach, coriander leaves, mint, etc. for some added flavour. Serve them hot with either pickle or any homemade chutney. Enjoy for breakfast, evening snack or as a lunch box meal.
Ingredient
1 inch
ginger
2-3
green chilies
to taste
salt
1/2 tsp.
garam masala powder
1/2 tsp.
turmeric powder
3 tbsp.
beetroot puree
As needed
oil to shallow fry
Cooking instructions
* Step 1
Soak the lentils overnight. Then grind into a fine paste along with ginger, green chilies and required quantity of water.
* Step 2
To the ground batter, add the beetroot puree and all the dry spices. Mix well and keep aside for 10 minutes.
* Step 3
Heat a tawa / griddle and add few drops of oil. Sprinkle some water and once it sizzles off wipe clean with a tissue.
* Step 4
Spread a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges.
* Step 5
Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a serving plate.
* Step 6
Make similar cheela with the remaining batter and serve them hot with chutney or pickle.
Note: if there is a photo you can click to enlarge it
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