This Matar Cheela is a nutritious, protein-packed savoury breakfast option. It comes together really easily and makes for a tasty, filling breakfast.
- ½ cup besan
- ½ cup matar (peas) puree
- ¼ cup rice flour
- 1 tbsp grated ginger
- Water, as needed
- Salt to taste
- 1 tsp cumin powder
- ½ tsp red chilli flakes
- 2 tbsp any neutral oil
- In a big bowl, add and mix besan, rice flour, matar (peas) puree, and grated ginger. You can make peas puree by blending boiled (and then cooled) peas.
- Add salt, red chilli powder, and cumin powder. Then, add little by little water (2 tbsp at one time) and mix to make a batter with a thick pouring consistency.
- On a non-stick flat pan, spread the batter gently using the back of a ladle or jut a spatula in a round shape. Let it cook on a medium-low flame for around 4 minutes or when the top of the cheela looks cooked.
- Drizzle some oil on the edges and start scrapping off from edges when the base cooks properly and turns a little brownish. Flip and cook for 2 more minutes.