Savory Sorghum Pancakes (Cheela)
These Savory Sorghum Pancakes, known as Jowar Cheela, are a quick, protein-packed breakfast or snack, bursting with the flavors of fresh vegetables and aromatic Indian spices.
For 4 servings
In a large mixing bowl, combine the jowar flour, cumin powder, turmeric powder, asafoetida, and salt. Whisk well to ensure all dry ingredients are evenly distributed.
Add the plain yogurt and 1/2 cup of water to the dry ingredients. Whisk thoroughly to form a smooth batter, ensuring there are no lumps. The batter should be of pouring consistency, similar to pancake batter.
Stir in the finely chopped onion, green chilies, fresh coriander leaves, and grated ginger. Mix until all vegetables are well incorporated into the batter.
If the batter appears too thick, add water one tablespoon at a time until it reaches a pourable, yet slightly thick consistency. Let the batter rest for 10 minutes; this allows the jowar flour to fully hydrate.
Heat a non-stick griddle or tawa over medium heat. Once hot, lightly grease it with about 1/2 teaspoon of oil. Reduce the heat to medium-low.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot griddle. Using the back of the ladle, gently spread the batter outwards in a circular motion to form a pancake about 5-6 inches in diameter.
Drizzle a few drops of oil around the edges and over the top of the cheela. Cook for 2-3 minutes on one side until the edges start to crisp and the top looks cooked through.
Carefully flip the cheela and cook for another 2-3 minutes on the second side, until golden brown spots appear and it is cooked through. Repeat with the remaining batter, greasing the griddle as needed.
Serve the Savory Sorghum Pancakes (Cheela) immediately, hot off the griddle.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Batter Consistency is Key: The batter should be pourable but not too thin. If it's too thick, the cheela will be dense; too thin, and it will be difficult to flip and might break.
- 2Medium-Low Heat for Even Cooking: Cooking on medium-low heat ensures the cheela cooks through without burning the outside, especially important for thicker pancakes.
- 3Resting Time Matters: Don't skip the 10-minute resting period. It allows the sorghum flour to absorb moisture, resulting in a softer, more pliable cheela.
- 4Fresh Ingredients for Best Flavor: Using freshly chopped onions, green chilies, and ginger significantly enhances the overall taste and aroma of the cheela.
Adapt it for your goals.
Vegetable Boost
Add finely grated carrots, zucchini, or chopped bell peppers to the batter for extra nutrients and texture.
Protein Power UpProtein Power-Up
For an even higher protein content, substitute plain yogurt with Greek yogurt or add 2 tablespoons of finely crumbled paneer to the batter.
Vegan OptionVegan Option
Replace plain yogurt with an equal amount of dairy-free yogurt (like almond or soy) or a mixture of lemon juice and water for tanginess.
Why this is on our healthy list.
Gluten-Free & Fiber-Rich
Sorghum flour is naturally gluten-free, making it suitable for those with celiac disease or gluten sensitivity, and is high in dietary fiber, aiding digestion.
High in Protein
The combination of sorghum flour and yogurt provides a good source of plant-based and dairy protein, contributing to satiety and muscle health.
Nutrient-Dense
Sorghum is rich in antioxidants, iron, and B vitamins, while the added vegetables contribute essential vitamins and minerals, making this a wholesome meal.
Frequently asked questions
Yes, you can prepare the batter up to 24 hours in advance and store it in an airtight container in the refrigerator. You might need to add a splash of water and re-whisk before cooking, as it can thicken over time.
