Cheela is a thin savoury pancake typically eaten for breakfast in India. A cheela can be made out of different grains and legumes. A famous cheela is make out of besan or chickpea flour. You can also add veggies, herbs and spices of your choice to make your cheela wholesome and tastier.

What do you eat with cheela?

Serve cheela with either chutney like coriander-mint (green), tomato, tamarind or coconut etc. It also tastes so good with ketchup or hot sauce. Once in a while, I also like to eat it with yoghurt and Indian pickle.

Is this a complete protein plant-based breakfast option?

Yes! peas, chickpea flour, and rice flour mixed together makes it a complete protein by providing all 9 amino acids. That is why I recommend not skipping the rice flour as it is necessary in making this dish a complete protein source.

Matar Cheela Recipe - That Delicious Dish

Name: Matar Cheela Recipe | Peas Savoury Pancakes.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Indian
Ingredients: 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

Description

This Matar Cheela is a nutritious, protein-packed savoury breakfast option. It comes together really easily and makes for a tasty, filling breakfast.

Scale

Ingredients

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

Instructions

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.