Vegetable Cheelay By sandhyan


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Vegetable cheelay is a healthy and easy to prepare chila or pancake recipe with gram flour mixed with chopped vegetables. The batter is spread on a non-stick pan and spread like dosa or any pancake. The vegetable cheelay can be stuffed with coconut or paneer and served with chutney.

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Vegetable Cheelay By sandhyan recipe - How to make Vegetable Cheelay By sandhyan


Preparation Time: NA   Cooking Time: NA   Total Time:    
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1 cup moong dal (split green gram) (without skin)
1 tsp cumin seeds (jeera)
2 green chillies
a pinch of asafoetida (hing)
salt as per taste
1/4 cup chopped carrots
1/4 cup chopped onions
1/4 cup chopped tomatoes
1/4 cup green peas, shelled
2 tbsp chopped coriander (dhania)
1/2 tsp chilli powder
oil to shallow fry

  1. Pick, clean and wash moong dal. soak moong dal in two cups of water for two hours. grind soaked moong dal with cumin seeds and green chillies. dissolve asafoetida in two tablespoons of water and mix it into the dal batter. add salt and mix well.
  2. Mix chopped carrot, chopped onion, chopped tomato, green peas and chopped coriander leaves with this. season with salt and red chilli powder. keep aside.
  3. Heat oil on a frying pan. spoon about one ¾ katori of batter on to the tawa and spread it to make a pancake with a diameter of about 4-5 inches. shallow fry for about half a minute.
  4. Spoon a little oil on the sides of the chilla and cook for fifteen seconds on medium heat.
  5. Turn the chilla over and let it cook on the other side for two minutes on low to medium heat. spoon oil on the sides of the chilla and turn it over. cook for another minute on moderately high heat.

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This recipe was contributed by sandhyan on 05 Aug 2002

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