Always looking for some healthy and tasty options to binge on? This beetroot cheela is perfect for you. This bright coloured cheela is not only beautiful to look at because of its bright pink-red colour but is also full of nutrition. Made with besan, oats flour and beetroot puree, this cheela can be made with minimal oil. We have added onions in the recipe, however, you can add some more veggies of your choice like capsicum, tomato, capsicum and green chillies. This Beetroot Cheela recipe is perfect for breakfast, lunch and even dinner. Pair it up with a dip of your choice and enjoy. Do try this recipe, rate it and let us know how it turned out to be.
1 cup gram flour (besan)
1/2 cup oats powder
2 Pinches asafoetida
1/2 tablespoon carom seeds
0 salt as required
2 tablespoon coriander leaves
2 large beetroot
2 tablespoon vegetable oil
How to make Beetroot Cheela
Add besan, oats flour, carom seeds, salt and asafoetida to a bowl. Mix the dry ingredients well.
Take the boiled beetroots and roughly chop them into pieces. Add to a blender and make a smooth puree.
Mix this beetroot puree with the other ingredients and mix well to make a pretty red-pink coloured batter. Add water as per need to make a batter of medium consistency (neither too runny nor too thick). Lastly add coriander leaves, chopped onions and mix well.
Drizzle a few drops of oil on a non-stick tawa and keep it on medium heat. Pour two ladleful of batter on the tawa and spread in circular motions to spread the batter. Cook the cheela from both sides until a bit brownish and crispy. Make more cheelas with the leftover batter.
Once done, your cheelas are ready to be served. Pair it up with curd, mint chutney or any other dip of your choice.