How to make Rice Flour And Spring Onion Cheelay -

Crispy and tasty – the spring onions add a special flavour.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice Flour (चावल का आटा), Spring Onions (हरे प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Rice Flour And Spring Onion Cheelay checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Nivagrya, Uppu Seedai . You can also find more Snacks and Starters recipes like Achari Paneer Canapes Easy-Peasy Tikki Potato Crisps With A Difference Curried Fish and Chips

Rice Flour And Spring Onion Cheelay

Rice Flour And Spring Onion Cheelay Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rice Flour And Spring Onion Cheelay Recipe

  • Rice Flour 1 cup

  • Spring Onions finely chopped 5-6

  • Gram flour (besan) 1 cup

  • Salt to taste

  • Green chillies chopped 2

  • Red chilli powder 1 teaspoon

  • Asafoetida a pinch

  • Ginger paste 1 tablespoon

  • Yogurt whisked 1/2 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil to shallow fry

Method

Step 1

Take rice flour in a bowl, add gram flour, salt, green chillies, red chilli powder, asafoetida and ginger paste and mix. Add half a cup of water, yogurt and mix. Add spring onions, coriander leaves and mix. Add more water if necessary to get a thick yet dropping consistency. Heat a tawa.

Step 2

Grease it lightly. Spread a ladle full of batter thinly and cook on medium heat. Drizzle a little oil all around. When the underside is a light golden, flip over, drizzle some more oil and cook pressing lightly, till the other side is light golden too. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.