Sattu Cheela

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.