Sattu Cheela with Coriander Chutney

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the sattu, finely chopped onion, tomato, green chili, grated ginger, and minced garlic.
   • Add the cumin seeds, ajwain (carom seeds), turmeric powder, and salt. Mix all the dry ingredients and vegetables thoroughly.
   • Begin adding water gradually, about half a cup at a time, while whisking continuously. This prevents lumps from forming.
   • Continue adding water and whisking until you achieve a smooth, pourable batter. The consistency should be similar to a crepe or dosa batter – not too thick and not too thin.
   • Stir in the freshly chopped coriander leaves.
   • Cover the bowl and let the batter rest for 10-15 minutes. This allows the sattu to fully hydrate, resulting in softer cheelas.
2. 2

   Cook the Cheelas

   • Heat a non-stick tawa or skillet over a medium flame. A well-heated pan is key to prevent sticking.
   • Once hot, lightly grease the tawa with a few drops of oil and spread it with a paper towel or a piece of onion.
   • Give the batter a quick stir, as sattu tends to settle at the bottom.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa.
   • Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin pancake about 5-6 inches in diameter.
   • Drizzle about 1/2 teaspoon of oil around the edges and a little on top of the cheela.
   • Cook for 2-3 minutes on medium heat. You'll know it's ready to flip when the top surface looks dry and the edges start to lift away from the pan.
   • Using a thin spatula, gently flip the cheela. Cook the other side for another 1-2 minutes until it has golden-brown spots.
   • Slide the cooked cheela onto a serving plate.
3. 3

   Repeat and Serve

   • Repeat the process with the remaining batter, greasing the tawa lightly before making each cheela.
   • Serve the hot Sattu Cheelas immediately with green coriander chutney, mint chutney, tomato ketchup, or a side of plain yogurt (dahi).