Stuffed Cheela

About Stuffed Cheela

Ingredients

• Gram flour (besan) 2 cups
• Green chillies, chopped 2 tsps
• Asafoetida ½ tsp
• Chaat masala 1 tsp
• Salt to taste
• Cumin seeds 1 tsp
• Oil as required
• Mint chutney 1 cup
• Large tomato, seeded and thinly sliced 1
• Low fat cottage cheese (paneer), grated 8 tbsps
• Green peas, boiled 4 tbsps

How to Make Stuffed Cheela (Stepwise Photos)

Method

1. Take gram flour, green chillies, asafoetida, chaat masala and salt in a bowl and mix well together.
2. Roast cumin seeds in a small non-stick pan and add to gram flour mixture. Add sufficient water and whisk well to make a thin and smooth batter.
3. Heat a non-stick tawa and grease it with a little oil.
4. Pour a ladle full of batter on the tawa and spread it evenly to make a thin pancake. Cook, turning sides and drizzling a little oil, till both sides are evenly golden and crisp.
5. Spread some mint chutney on the cheela, sprinkle some tomato, cottage cheese and green peas. Fold into crescent shape. Make more cheela in the same way.
6. Transfer onto serving plates and serve hot with mint chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps