Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
110 kcal
Protein
2 g
Carbs
20 g
Fat
2 g
Fiber
2 g
Ingredients
Plain Water
60 ml (60g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Chopped Carrot
0.25 small cup (25g)
Chopped Onion
0.25 small cup (30g)
Green Bell pepper
0.25 cup, chopped (30g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
0.25 tsp (1.25g)
Barnyard Millet Flour
1 small cup (100g)
Instructions
Cooking Steps
In a mixing bowl, combine the millet flour, water, cumin seeds, and salt. Mix well to form a smooth batter.
Add the chopped onions, grated carrots, chopped bell pepper and green chilies. Mix well.
Heat a non-stick pan over medium heat and grease it with a little oil.
Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin pancake.
Cook the cheela for 2-3 minutes on one side until golden brown, then flip and cook for another minute on the other side.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve the millet cheela hot.