Instant spinach besan cheela Recipe

Cooking Directions

• STEP 1.In a blender, blend together spinach leaves and water to make a smooth puree.
• STEP 2.In a mixing bowl, combine besan, spinach puree, chopped onions, green chilies, ginger, turmeric powder, red chili powder, salt, and water. Mix well to form a smooth batter.
• STEP 3.Heat a non-stick griddle or pan over medium heat. Pour a ladleful of batter onto the griddle and spread it in a circular motion to form a thin pancake.
• STEP 4.Drizzle some oil around the edges of the cheela and cook until the bottom side turns golden brown. Flip the cheela and cook the other side until crispy and cooked through.
• STEP 5.Remove the cheela from the griddle and repeat the process with the remaining batter.
• STEP 6.Serve the spinach besan cheela hot with chutney or yogurt. Enjoy!

Cooking Tips

• Make sure to blend the spinach leaves with enough water to get a smooth puree.
• Adjust the amount of green chilies according to your spice preference.
• You can add grated vegetables like carrots or zucchini to the batter for added nutrition.
• To make the cheela more flavorful, you can add some chopped coriander leaves and a pinch of garam masala to the batter.
• Serve the cheela immediately after cooking to enjoy its crispy texture.

Storage and Serving

• Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the cheelas in a toaster or on a griddle before serving.
• Serve the spinach besan cheela as a breakfast or snack option. It pairs well with mint chutney, tamarind chutney, or yogurt.