Breakfast

Beetroot cheela

Name: Beetroot cheela
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 cup besan; 1 piece beetroot; 1 piece ginger; 1 piece green chilli; 0.5 tsp cumin seeds; 0.25 tsp turmeric; 1 tsp salt; 0.5 cup water; 2 tbsp coriander leaves; 2 tbsp oil

Pink besan chillas stained with grated beetroot, ginger and cumin. No wheat, no curd and no onion.

20 min

0 of 4 steps done

2 servings

Heat: Mild

Approximate nutrition

A rough guide per original serving, not a lab test.

Energy250 per serving
Protein12g per serving
Carbs30g per serving
Fibre6g per serving

Ingredients

Method

1.Grate the beetroot and ginger. Mix them with besan, chopped green chilli, cumin, turmeric, salt and coriander.
2.Add water a spoon at a time until you have a thick spreading batter. Rest it for 5 minutes.
3.Spread ladles on a medium-hot oiled tawa. The chilla should be thick enough to lift.
4.Cook with a little oil, flip once, and take it off when both sides are set and the beet no longer tastes raw.

Beetroot cheela

Approximate nutrition

Ingredients

Method

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