CHAWAL KA CHEELA
Chawal Ka Cheela (Rice Pan Cake) is very crisp paper thin cheela made with rice flour. It is a very easy and light dish. It can be made in a jiffy if you just have rice flour in your pantry.
We all in our family love these cheelas made by my mother . She is too good, and over the period I have learnt the art of making thin crisp cheela like hers.
INGREDIENTS
- 1 cup chawal ka atta (rice flour)
- grated radish (Mooli)
- ½ teaspoon chilli powder
- Salt to taste
- 500 to 600 ml of water
- Oil for roasting
INSTRUCTIONS
- In a large bowl transfer all the ingredients
- 1 cup chawal ka atta (rice flour)
- grated radish (Mooli)
- ½ teaspoon chilli powder
- Salt to taste
- 500 to 600 ml of water
- Oil for roasting
- Make a thin batter by adding water. Whisk to make a lump-free batter.
- The batter should be really thin. Let it rest for 10 minutes to get better results.
- Heat a good nonstick tava on high heat.
- Scatter 1 tablespoon onion on the tava; now just pour the batter on really hot tava in a very thin layer so that small holes (jalis) are formed. Do not try to spread as you do for dosa.
- Add 1/3 teaspoon oil on the sides, and roast till golden.
- Gently flip to roast the other side till crisp.
- Serve immediately with Butter or Chutney
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