Cheela - Vegetable Omelette Recipe

This is a vegetable omelette with a difference. You can rustle up this omelette at the drop of a hat on a summer’s day when you don’t feel like having an egg.

Ingredients (Makes 6 portions)

½ cup (60g) rice flour

¼ cup whole wheat flour

1 tbsp refined flour

2 tbsp besan

½ cup buttermilk or as required

1 onion (large), minced  

1 tomato, chopped 

3 green chillies, chopped

Few curry leaves, chopped 

Salt to taste

½ tsp mustard seeds

Pinch of cooking soda (optional)

1 tbsp oil

Method

1. Mix all the dry flours with salt. Then gradually blend in the buttermilk to form a batter (dropping consistency).
2. Heat oil in a small kadhai (pan or wok). Add the mustard seeds, curry leaves, minced onion, tomato and chillies. Stir till the onion turns transparent. Pour into the batter mixture and stir well with a pinch of cooking soda.
3. Heat a non-stick fry pan or griddle. Smear oil on it and pour a ladle full of batter to make a round cheela. Lightly brown both sides. Remove and prepare the rest of the cheelas.

Serve cheelas hot with coconut chutney (optional).

Nutrients per serving:                                                                                                                     

Calories – 118 kcal ,

Carbohydrate - 19g, 

Protein – 7g, 

Fat – 3g,

Calcium – 25mg ,

Vitamin A- 15 IU (can increase if using oil fortified with Vitamin A). If serving with 1 tbsp coconut chutney – 148 kcal.

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