Beetroot oats cheela Recipe

Cooking Directions

• STEP 1.Grate the beetroot and squeeze out the excess moisture.
• STEP 2.In a mixing bowl, combine grated beetroot, oats, gram flour, chopped onions, green chilies, ginger, coriander leaves, turmeric powder, red chili powder, and salt.
• STEP 3.Add water gradually to make a thick batter. Let it rest for 10 minutes.
• STEP 4.Heat a non-stick pan and grease it with oil.
• STEP 5.Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin pancake.
• STEP 6.Cook on medium heat until the edges turn golden brown. Flip and cook the other side as well.
• STEP 7.Repeat the process with the remaining batter.
• STEP 8.Serve the beetroot oats cheela hot with chutney or yogurt.
• STEP 9.Store any leftover cheela in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to squeeze out the excess moisture from the grated beetroot to prevent the cheela from becoming soggy.
• Adjust the spice levels according to your preference.
• You can add grated carrots or spinach to the batter for added nutrition and flavor.
• For a gluten-free version, use gluten-free oats or substitute oats with rice flour.

Storage and Serving

• Serve the beetroot oats cheela hot with mint chutney, coconut chutney, or yogurt.
• You can also enjoy it as a healthy snack with a cup of tea or coffee.
• Leftover cheela can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.