Rice flour cheela

• 1 cup rice flour (or grind rice at home for freshness)
• 1 small onion, finely chopped
• 1 medium piece carrot (grated)
• 1 piece green chili (finely chopped)
• 2-3 tbsp fresh coriander, chopped
• 1 tsp jeera
• salt to taste salt
• 1 tsp coriander powder
• 3/4 cup water (adjust for batter consistency)
• 1 tbsp oil (for cooking)

Instructions

1. 1

   In a bowl, combine rice flour, coriander powder, jeera, and salt. Whisk well to break any lumps.

   💡 Tip: Sifting the flours helps create lighter, fluffier cheelas.
2. 2

   Add chopped onion, green chili, and fresh coriander to the flour mixture. Gradually add water while stirring to form a smooth, pourable batter (like dosa batter). The consistency should be thin enough to spread easily on the pan.

   💡 Tip: Don't make it too thick or your cheela will be dense. Taste and adjust salt.
3. 3

   Heat a non-stick pan or tawa over medium-high heat. Once hot, lightly oil the surface.

   💡 Tip: A well-heated pan is key to getting crispy edges.
4. 4

   Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion using the back of a ladle or spatula, working from the center outward to create a thin, even circle.

   💡 Tip: Work fast before the batter sets. You want it thin like a crepe.
5. 5

   Cook for 4-5 minutes until the bottom turns light golden and crispy. Flip carefully using a spatula and cook the other side for another 3-4 minutes until it's golden brown.

   💡 Tip: Don't flip too early — let the bottom set properly for that signature crispness.
6. 6

   Transfer to a plate and serve immediately with green chutney, or a light curry. Makes about 4-5 cheelas depending on size.

   💡 Tip: Best enjoyed fresh and warm. Roll them up or fold them in half for easy eating.

Nutrition Per Serving

* Nutritional values are approximate and per serving.

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