Bajra and Dal cheela
One of the most commonly consumed grains in India, bajra is often referred to as “poor man’s staple”. This powerhouse of a grain has multiple health benefits. Mainly made of starch, and mostly insoluble fibres. This makes it a great long-acting source of energy and takes longer time to break. Therefore you feel fuller, for longer. The niacin present in bajra also helps in lowering cholesterol and keeping heart disease in check. These are great for diabetic people as well.
Bajra & Dal Cheela Recipe is a healthy and wholesome protein packed recipe that can make a wholesome breakfast or a weeknight dinner dish. The addition of green chili, ginger and coriander leaves makes this cheela truly delicious.
- For making the Bajra & Dal Cheela, soak moong dal, chana dal, bajra and whole urad dal together in enough water for 5 to 6 hours.
- Once soaked well, drain the excess water. Grind all the dals and bajra together along with ginger, coriander leaves and chilies in a grinder to smooth batter adding little water at a time. The consistency of the batter should not be very thin or very thick, but of smooth pouring consistency. Add salt, asafoetida and transfer the bajra & dal cheela batter to a mixing bowl.
- To make the Bajra & Dal Cheela, heat a nonstick pan on a medium heat and grease with oil. Pour a ladleful of batter on the skillet and spread it in circular motion inside out to make a thin cheela.
- Cook till it turns golden brown on both the sides. Once done, remove from the pan and serve. Proceed the same way with the remaining cheela batter.
- Serve the Bajra & Dal Cheela along with peanut chutney, a glass of chaas (buttermilk) or green tea for a wholesome breakfast or dinner.
- Bajra – 10 gms
- Green moong dal – 10 gms
- Chana dal – 10 gms
- Urad dal – 10 gms
- Oil – ½ tsp
- Green chilies – 1 (finely chopped)
- Ginger – ½ inch (chopped)
- Coriander leaves – 1 tsp ( chopped)
- Asafoetida – ¼ tsp
- Salt – as per taste.
ENERGY: 158 Kcals.
CARBOHYDRATES: 23.68 gms
PROTEINS: 8.92 gms
FATS: 3.15 gms
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