What to make for breakfast is always a task. We need something quick but healthy and nutritious. We need something delicious and packed with proteins, vitamins, and other essential nutrients. This recipe is just the right fit for you if you are looking for a protein-rich, low-carb, and vegan Indian breakfast. It is not just tasty but looks quite gorgeous.
Spinach is in season so why not make full use of it. I added some spinach puree in the batter for some extra vitamins and iron. And of course the lovely color. I even added some flax seeds in the batter because eating seeds is important and I always look for ways I can include them in our diet. Adding them to the recipes like pulao, roti, dosa, or cheela (besan chilla) is a good option. You add some extra nutrients and no one gets to know about it 🙂
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Tips to make it right
- Batter Consistency: More than the right kind of pan, you need to have the right consistency of the batter. It is THE MOST IMPORTANT thing. It should neither be thick nor thin otherwise it will be difficult to spread it on the pan. You need a medium consistency batter.
- Heat: Heat on the pan also plays a major role in making a perfect cheela. If the pan is too hot, you won’t be able to spread the batter. It will start sticking to the pan and will form lumps. That’s why keep the flame on medium. Sprinkle water and wipe it off using a cloth or tissue if the pan gets hot. This reduces the temperature of the pan. Wipe off the water and then brush some oil on the pan. Pour the batter and spread it. You will get good results.
- Oil: I always used to think that oiling the pan is important because that will prevent sticking the batter to the pan. But don’t over do it. The oil prevents the easy spreading of the batter. So, just brush some and that’s it. If you have a good pan then you can even make it without any oil.
Is this recipe Vegan?
Yes. All the ingredients used in the recipe are plant-based. I made the stuffing using tofu which makes it light, nutritious, and tasty. If you consume dairy, you can even try this recipe with paneer or cottage cheese. But in our opinion, it tastes better with scrambled tofu filling.
- Tofu: Instead of tofu, you can add paneer or cottage cheese in the recipe. Just replace tofu with equal amount of paneer.
- Vegetables: You can add any other chopped vegetable in the stuffing like carrot, french beans, spinach, celery, cauliflower. Just make sure to cook them as needed.
- Spinach: Instead of spinach, you can even add beetroot puree in the batter. it will make a gorgeous pink colored chilla or cheela.
- Peas: Instead of frozen peas, you can also use fresh peas. Just add them before adding tofu and cook well.
To have the best experience, serve it hot. Also, the stuffing makes it softer so add it while serving. You can even put the stuffing on the side.
I think I shared all my learnings here and I am sure now you will be able to make a perfect cheela at home. Don’t get disheartened if it is slightly thick in your first attempt. It will get better with each cheela you make. The best thing about this recipe is that you can make it anytime. It is perfect for breakfast, lunch, or dinner. You don’t need to soak anything or wait for the batter to ferment. Just whip up the ingredients and it’s ready.
Now grab all the ingredients because you are ready to make restaurant-style dosa at home. If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We just love to see your recreation of our recipes.
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Happy Cooking 🙂
Love from us
Richa & Jatin
Protein-Rich, Low-Carb, Vegan Breakfast – Stuffed Spinach Cheela
Protein-Rich. Low-Carb. Vegan.
- 1 cup Besan (Gram Flour)
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 2 tbsp Flax Seeds Powder
- 1.5 cup Spinach washed
- 1/3 cup Water to make spinach puree
- 1/2 cup Water to make batter
- 1/4 cup Water to adjust the consistency later
- 200 g Tofu
- 1 (large) Onion chopped
- 1 (large) Tomato chopped
- 2 Green Chilli chopped
- 1 cup Spring Onion chopped
- 1/2 cup Frozen Peas thawed
- 1 tbsp Cooking Oil
- 1 tsp Cumin Seeds
- Salt to taste
- 1/2 tsp Red Chilli Powder
- Cooking Oil to cook cheelas
- In a blender, add spinach and 1/3 Cup Water. Blend until smooth.
You can reduce or increase the amount of spinach.
- In a bowl, add besan, salt, red chili powder, flax seeds powder, spinach puree, and 1/2 water. Whisk well so that there are no lumps in the batter. Set aside for 15 minutes.
Add water in parts and add as needed. We need medium consistency batter (neither thick nor thin).
- Heat some oil in a pan.
- Add chopped onions and saute until translucent and cooked. It takes around 1 minute on medium flame.
- Once the onions are done, add tomatoes, green chili, salt, and red chili powder. Mix well. Saute until tomatoes are well cooked. It takes around 3 minutes.
- Crumble the tofu, peas, and spring onions. Mix and cook for another 3 to 5 minutes. Set aside.
- After the dough is well rested, check the consistency. It thickens since the flax seeds and the flour absorbs some water. Adjust the consistency by adding a little water at a time.
- Heat a pan and brush some oil all over it.
The pan should not be very hot otherwise the batter won't spread well.
- Take around half a ladle of the batter and pour at the center of the flat pan. Start spreading in a circular motion till you get a thin cheela.
Keep the flame low while spreading. Increase the flame to medium while cooking.
- Once the one side is cooked, remove gently and flip. Cook the other side for just a couple of seconds.
- Flip again and place a generous amount of the stuffing on one half of the cheela. Fold over and serve hot.