Beetroot oats cheela Recipe

Beetroot oats cheela is a nutritious and delicious Indian pancake made with a batter of beetroot, oats, and spices. It is a healthy breakfast or snack option that is packed with fiber, vitamins, and minerals. The vibrant pink color of the cheela adds an appealing touch to the dish. Serve it with chutney or yogurt for a complete meal.

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Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Beetroot oats cheela
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Ingredients for Beetroot oats cheela Recipe

  • 1/2 cup Grated Beetroot
  • 1/4 cup Oats
  • 0.13 cup Gram Flour
  • 1/2 Small Onion, Finely Chopped
  • 1 Green Chilies, Finely Chopped
  • 1/4 inch Ginger, Grated
  • 1 tablespoon Chopped Coriander Leaves
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • as required Water As Needed
  • as per your need Oil For Greasing The Pan

Directions: 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.
Nutrition
value
209
calories per serving
1 g Fat8 g Protein37 g Carbs10 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    8g
  • Carbs
    37g
  • Fiber
    10g

MacroNutrients

  • Carbs
    37g
  • Protein
    8g
  • Fiber
    10g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    6mg
  • Vitamin A
    1662mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    1mg
  • Phosphorus
    123mg
  • Selenium
    11mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp