High protein, gluten-free, and a wholesome recipe for the Navratri fasting season. This kuttu ka cheela (buckwheat pancake) is loaded with different veggies which makes it even more nutritious and flavorful. It is simple, light, quick, and easy to make and tastes delicious. It is quite healthy to consume on regular days too.
Check out another fasting recipe: Quinoa Pulao, Dry Fruit Milk.
I tried this recipe for the first time when my friend asked me to share some Indian protein-rich breakfast recipes. I started to think about it and realized that there are not many such recipes and I could only think of besan cheela (stuffed with tofu). Most Indian breakfasts are rich in carbohydrates. It started bothering me and I decided to create some wonderful protein-rich Indian breakfast recipes.
I started looking for what all ingredients are available. And I came across this – Buckwheat Flour. Somehow, in India, this is only being used during the fasting season. It could be because of the marketing 🙂 I created some interesting recipes using this flour that are nutritious and wholesome and this cheela is one of those creations. It is so healthy and tasty that it has become a part of our regular diet and is not limited to only the fasting season. I make it for breakfast and sometimes for dinner too. It is filling and light too. You also try it and I would suggest making this wonderful ingredient a part of your regular diet.
What is cheela?
Cheela is an Indian recipe that is similar to pancakes or crepes but savory. It is generally made with gram flour or besan with some onion and tomatoes. But you can customize it as per your needs. You can add different kinds of vegetables to the batter or you can simply make a simple cheela and stuff it with some veggies or scrambled tofu. Here is my stuffed spinach cheela recipe.
This recipe makes a wholesome and nutritious breakfast or is perfect for a light dinner too.
Tips to make it right
- Batter Consistency: Generally, cheela batter has a medium consistency which is easily spreadable and pourable. But for this recipe, we need a slightly thicker batter (just like pancakes). It should not flow all over the pan while pouring. The batter should be thick but easily pourable and spreadable.
- Resting Time: This is very important. Since this flour is gluten-free, it needs some time to rest and get properly mixed with the ingredients added. This helps in binding and creates just perfect cheelas with no cracks and dry surfaces. It cooks fast too.
- Heat: Heat on the pan also plays a major role in making a perfect cheela. Keep the flame on medium. Sprinkle water and wipe it off using a cloth or tissue if the pan gets very hot. This reduces the temperature of the pan. Brush some oil on the pan. Pour the batter and spread it a little. You will get good results.
- Oil: I always thought that oiling the pan generously is important because that will prevent sticking of the batter to the pan. But don’t overdo it. That’s not necessary. So, just brush some and that’s it. If you have a good pan then you can even make it without any oil.
What food items are allowed (or not) in Navratri?
There are two main food items that are not consumed during the Navratri season – onion and garlic. They are considered Tamsik in nature and hence to be avoided. If you are fasting then consuming lentils, grains, any grain flour like whole wheat flour, besan (gram flour), or all-purpose flour, salt, canned food, and the food prepared using onion and garlic are not allowed. Non-vegetarian food items including eggs are also not allowed. Devotees also prefer not to smoke or drink alcohol during these nine days.
Apart from that, you can consume dairy products like curd, milk, paneer, vegetables like potato, tomato, arbi, cucumber, carrot, bottle gourd, eggplant, etc. You can even consume coconut, nuts, and seeds. Spices like turmeric powder, red chili powder, cardamom, ajwain, etc. are also allowed.
Moreover, everybody has their own beliefs and follows their own rules. In my opinion, there is nothing right or wrong, allowed or not allowed. You can simply follow what you want. When I was in the hostel, we used to have food prepared with onion and garlic. That is what has been served to us. So, alter the recipe below as per what you eat during the Navratri season.
- Veggies: Add any vegetable of choice – cauliflower, broccoli, tomato, bottle gourd, etc. Potatoes and zucchini have starch that helps in binding the flour well.
- Buckwheat Flour: For fasts, try this recipe with singhade ka aata (water chestnut flour). On regular days, you can even use whole wheat flour, gram flour (besan), chickpea flour, etc.
Is this recipe vegan?
Yes. All the ingredients used in the recipe are vegan and plant-based.
How to serve buckwheat cheela?
To have the best experience, serve it hot. You can serve it with the following:
- Coriander Mint Chutney
Can we store the cheela batter?
You can refrigerate it for 1 to 2 days.
The batter consistency may change because the vegetables release their liquid making the batter thinner. In that case, you can add more flour to it while making the cheelas.
Can we freeze buckwheat cheelas?
I never tried it because I prefer to make them fresh. But I have seen people making a big batch of it and freezing it for 2 to 4 weeks. If you want, you can also try that. Make a big batch of cheelas, and put them in a zip-lock bag or in an air-tight container. Store them in the freezer. Reheat while eating.
Now grab all the ingredients because you are ready to make this delicious buckwheat cheela at home. It is simple, easy, and very tasty. It is filling and light which is just perfect for fasting days. This recipe is good if you want to include some detox recipes in fasting. It is one wholesome, nutritious, and vegan (or vegetarian) Indian breakfast recipe. Do give it a try and I am sure you will enjoy it.
If you like the recipe, please share the photo on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin
Navratri Fasting Recipe – Kuttu Ka Cheela (Buckwheat Pancakes)
Protein-Rich. Low-Carb. Gluten-Free.
- 1 cup Kuttu Ka Aata (Buckwheat Flour)
- 1/2 cup Potato grated
- 1/2 cup Carrot grated
- 1 cup Zucchini grated
- 1 tbsp Ginger grated
- 2 Green Chilli chopped
- 1/4 cup Coriander Leaves chopped
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder (Haldi)
- Sendha Namak (Fasting Salt) to taste
- 1 cup Water or as needed
- Oil for cooking
- Add all the ingredients (except oil) to a large bowl. Mix it well.
Add water in parts and mix until well combined.
- Let it rest for at least 15-20 minutes.
- Heat a pan and brush some oil on it. Keep the flame on medium.
- Pour around 1/3 Cup of batter into the pan and spread it a little in a circular motion.
You can make them as thick or thin as needed.
- Pour a few drops of oil on the top surface.
- Cook until the bottom surface is cooked and golden brown. It takes a couple of minutes only.
- Flip and cook the other surface too until golden brown.
- Once down, remove from the pan and repeat the same for the rest of the batter. Serve hot with some curd or hung curd.
This recipe makes around 7 to 8 cheelas.
Following grain and their flours can be consumed during the fasting season:
- Buckwheat (Kuttu) – mostly available as kuttu ka aata
- Singhada (Water Chestnut) – mostly available as singhade ka aata
- Quinoa – It can be consumed since quinoa is a seed and not a grain.
- Samai – mostly available as samai rice or vrat ke chawal.
- Amaranth (Rajgira) – mostly available as grain or puffed.
Following are some of the protein-rich breakfast recipes: