SPINACH BEETROOT CHEELA

 

Here is a healthy, high-protein recipe for *Soaked Kala Chana, Whole Green Moong, Spinach & Suji Cheela*

This cheela is crispy outside, soft inside and perfect for breakfast / dinner.

*Prep Time:* 15 mins + Soaking time 6-8 hours

*Cook Time:* 20 mins

*Serves:* 3-4 people [8-10 cheela]

 INGREDIENTS

*For Soaking & Grinding:*

- Kala Chana - 1/2 cup

- Whole Green Moong Dal - 1/2 cup

- Suji / Rava (Semolina) - 1/2 cup

*For Cheela Batter:*

- Palak (Spinach) - 1 cup

Grated beetroot  - 1 medium

- Green Chilli - 1-2, finely chopped

- Ginger - 1 inch, grated

- Coriander leaves - 2 tbsp chopped

- Cumin seeds - 1 tsp

- Turmeric powder - 1/4 tsp

- Red chilli powder - 1/2 tsp

- Hing (Asafoetida) - a pinch

- Salt - to taste

- Water - as needed to make batter

- Oil / Ghee - for cooking

 METHOD

*1. Soak:*

Wash kala chana and whole green moong well. Soak both together in enough water overnight or for 6-8 hours.

*2. Make Batter:*

- Drain the soaked dal. Add it to a mixer grinder with ginger and green chilli. Add 1/4 cup water and spinach and grind to a slightly coarse paste. Don't make it too smooth.

- Take the paste in a big bowl. Add suji, salt, cumin seeds, haldi, red chilli powder and hing. Mix well.

- Add 1/2 cup water and let it rest for 15 minutes. This helps suji to swell and makes cheela crispy.

- Now add chopped coriander. Mix. Add water little by little to make a dosa-like flowing batter. Not too thick, not too thin.

*3. Make Cheela:*

- Heat a non-stick tawa on medium flame. Grease with few drops of oil.

- Pour 1 ladleful of batter and spread it gently in a round shape.Now spread some grated beetroot. Don't spread too thin.

- Drizzle oil on sides and cook on medium-low flame for 2-3 minutes till bottom is golden.

- Flip and cook the other side for 2 minutes till crisp.

- Make all cheelas like this.

*Serve hot with:*

Green coriander-mint chutney or tomato ketchup.

#### Tips for Perfect Cheela:

1. If batter becomes too thick after resting, add little more water.

2. For extra crispiness, add 1 tbsp rice flour.

3. You can also add grated carrot or beetroot for kids.

4. Cook on medium-low flame only, high flame will burn suji before it cooks inside.

5. This is a complete meal - Protein from Chana & Moong, Iron from Spinach, Energy from Suji.