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| Main ingredients | Oats, Semolina, Yogurt, Carrot, Green peas, Cabbage, Fresh coriander leaves, Turmeric powder |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 25-30 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups roasted oats, roasted lightly
- ¾ cup semolina (rawa)
- 1 cup yogurt
- ¼ cup grated carrot
- 2 tablespoons boiled and coarsely crushed green peas
- 2 tablespoons finely chopped cabbage
- 3 tablespoons chopped fresh coriander leaves
- Salt to taste
- ¼ teaspoon turmeric powder
- Oil for drizzling
Method
- Put oats in a grinder jar, add semolina and grind them finely. Transfer into a large bowl, add yogurt and mix well.
- Add carrot, green peas, cabbage, coriander leaves, salt, turmeric powder and 1½ cups water and mix well to make a batter. Set aside for 10-15 minutes.
- Heat a non-stick shallow pan. Pour a ladle of the batter and spread it lightly to make a small disc. Drizzle oil all around and cook on medium heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well.
- Make more cheelas similarly with the remaining batter.
- Keep the cheelas on a plate and let them cool.
- Line a tiffin box with butter paper and keep a cheela on it. Cover it with another butter paper before keeping another cheela on it so that they do not stick.
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