by Pallavi Purani

Spinach Corn and Lentils Pancakes/Cheela

I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.

I had so much of them when I was a little girl that I didnt touch them at all for atleast 10 years after words. Few days back when I made this, it took me back to mom’s rustic kitchen.

Print Recipe
Spinach Corn and Lentils Pancakes/Cheela
I was so scared to try the cheela but thinks to the awesome motivation by Monika and Swati I decided to dive in.
Course breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1/2 cup Moong dal . ...
  • 4 tbsps Rice . ...
  • 1 tsp Methi Dana . ...
  • Salt .
  • 2 Green Chillies .. .
  • 1 tbsp Ginger garlic paste . ...
  • chilly . Red powder
  • 1 bunch About a leafs ]... Palak/spinach [ Washed . cup
  • 1/4 cup Corn kernels . ...
  • Water .
  • . Oil
Course breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1/2 cup Moong dal . ...
  • 4 tbsps Rice . ...
  • 1 tsp Methi Dana . ...
  • Salt .
  • 2 Green Chillies .. .
  • 1 tbsp Ginger garlic paste . ...
  • chilly . Red powder
  • 1 bunch About a leafs ]... Palak/spinach [ Washed . cup
  • 1/4 cup Corn kernels . ...
  • Water .
  • . Oil
Instructions
  1. Soak the lentil, rice and methi seeds overnight.
  2. Drain the water and keep them aside.
  3. Wash the palak leaves and corn kernels.
  4. In a mixer, add the corn, green chillies, ginger-garlic paste, palak and lentils mixture.
  5. Grind into a fine paste.
  6. Add a couple of tbsp of water is need be.
  7. Take it out in a bowl and season.
  8. Add more water as we want it be of a slightly pouring consistency [More like dosa batter.
  9. On a hot skillet, pour a ladle ful and spread as thin as possible.
  10. Now add a few drops of oil.
  11. Adjust the heat to medium and let it cook.
  12. Flip it carefully and cook on the other side too.
  13. Serve with chutney of your choice.


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