Ingredients
For the cheela
Method
Cheela batter and cooking
- 1
In a bowl, add singhare ka atta, coriander, green chillies, ginger, cumin seeds and sendha namak. Mix dry so everything is evenly dotted with herbs and spices.
- 2
Whisk in water gradually to make a medium-thick, pourable batter, a shade thicker than dosa batter. Rest for 5 minutes so the flour hydrates and the mix loosens slightly.
5 minTip: If a spoon leaves a slow ribbon that settles in 2 to 3 seconds, the batter is right.
- 3
Heat a non-stick pan or well-seasoned cast-iron tawa on medium heat. Lightly grease with 1 tsp oil or ghee; the surface should look sheened, not oily.
Tip: If a drop of batter sizzles gently without smoking, the tawa is ready.
- 4
Pour a ladle of batter in the centre and spread gently with the back of the ladle into a 5 to 6 inch round. Drizzle a few drops of oil around the edges.
Tip: Spread lightly; pressing hard makes cracks in this gluten-free batter.
- 5
Cook the first side on medium until the edges look dry and the bottom is golden with light brown spots, about 2 minutes. Cover for 30 to 45 seconds if the top looks wet, then loosen the sides and flip.
2 minTip: Lidding traps steam so the top sets and flipping is easier.
- 6
Cook the second side till golden and cooked through, 1 to 2 minutes, adding a few drops of oil if needed. Repeat with the remaining batter and serve hot.
2 min
Pro tips: Add grated lauki: Fold in 0.5 cup finely grated, well-squeezed bottle gourd to the batter. It adds moisture and gentle binding, keeping the cheela light yet intact. · Cover while cooking the first side: Place a lid for the first 30 to 45 seconds. The trapped steam sets the top, so the delicate gluten-free cheela flips without tearing. · Mix in boiled, mashed potatoes: Stir 0.5 cup boiled, mashed potatoes into the batter for a softer, more pliable cheela that holds together beautifully. · Grated paneer for protein: Add 0.25 to 0.5 cup grated paneer to make the fasting meal more filling without weighing it down.
Serving and storage
How to serve
Serve straight off the tawa with vrat-friendly green chutney, coconut chutney, plain curd, or vrat wale aloo sabzi. It’s a lighter, pan-fried swap for singhara puris or pakoras.
Storage and reheating
Cheelas taste best fresh. Refrigerate cooked cheelas in an airtight box for up to 1 day; reheat on a hot tawa for 1 to 2 minutes per side. The batter can rest covered in the fridge for 8 to 10 hours; it will thicken, so whisk and thin with a splash of water before using.
Frequently asked questions
Is singhare ka atta gluten-free and okay for vrat?
Yes, singhare ka atta is naturally gluten-free and commonly used for vrat. Season with sendha namak and avoid non-vrat spices as per your family’s rules.
My cheela breaks while flipping. What am I doing wrong?
The batter may be too thin, the tawa too cool, or you flipped early. Keep the batter medium-thick, cook till the top looks set, and cover briefly to help it firm up.
Can I add potatoes or lauki for binding?
Yes. Mix in 0.5 cup boiled, mashed potatoes or 0.5 cup grated, squeezed lauki. Both help the cheela hold shape; lauki keeps it lighter.
Which pan works best for these cheelas?
A non-stick pan is fuss-free; a well-seasoned cast-iron tawa gives a lovely crust. Keep heat at medium so the cheela cooks through without burning.
How thick should the batter be?
Slightly thicker than dosa batter. When you lift the spoon, it should fall in a ribbon that settles in a couple of seconds.
What can I serve with singhare ke atte ka cheela?
Stick to vrat-friendly sides like green chutney, coconut chutney, plain curd, or vrat wale aloo sabzi.
