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A quick and nutritious savory pancake made with semolina, eggs, and mixed vegetables. This protein-packed Indian breakfast is perfect for busy mornings and comes together in under 30 minutes.
Prepare the Rava Batter
Add Vegetables and Eggs
Cook the Cheelas
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A quick and nutritious savory pancake made with semolina, eggs, and mixed vegetables. This protein-packed Indian breakfast is perfect for busy mornings and comes together in under 30 minutes.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 317.48 calories per serving with 12.97g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Flip and Serve
Add 1/4 cup of finely grated carrots, bell peppers (capsicum), or shredded cabbage to the batter for extra nutrition and crunch.
After pouring the batter on the pan, sprinkle some grated mozzarella or cheddar cheese on top before flipping it.
Incorporate 1/2 teaspoon of garam masala and 1/4 teaspoon of black pepper powder into the batter for a warmer, spicier flavor profile.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This makes the cheela a great post-workout or satiating breakfast option.
Suji (semolina) is a complex carbohydrate that digests slowly, providing a steady release of energy and keeping you full for longer, preventing mid-morning hunger pangs.
The addition of vegetables like onions and tomatoes provides essential vitamins like Vitamin C and A, as well as antioxidants that help fight free radicals in the body.
Yes, it is a balanced and healthy breakfast option. It provides a good mix of protein from eggs, complex carbohydrates from suji for sustained energy, and vitamins from the vegetables. It's a wholesome meal to start your day.
One Egg Suji Cheela contains approximately 170-190 calories, depending on the amount of oil used and the size of the cheela. A serving of two cheelas would be around 340-380 calories.
You can prepare the base rava and vegetable batter and store it in the refrigerator for up to 24 hours. However, it is best to add the eggs and salt just before you plan to cook the cheelas for the best texture and freshness.
This can happen for a few reasons: the pan isn't hot enough, the batter is too thin, or you're trying to flip it too early. Ensure the top surface looks set and the edges start to lift before attempting to flip.
Absolutely. The curd is optional and is added to make the cheelas softer. You can skip it and may need to add a little extra water to get the right batter consistency.