Light, healthy, and perfect for hot days when you want something filling but not heavy. Made with fiber-rich jowar, fresh veggies, and optional protein boosts, this cheela keeps you full, energetic, and cool all summer long. It's a no-maida, high-fiber, and protein-rich recipe that's perfect for breakfast or a light dinner.
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In a bowl, mix jowar flour, besan, oats flour, salt, turmeric powder, jeera, and black pepper.
Gradually add water to make a smooth, pourable batter.
Mix in all the veggies and optional protein ingredients.
Let the batter rest for 10 minutes.
Heat a tawa and lightly grease it.
Pour the batter and spread it gently. Avoid spreading too thin as jowar is delicate.
Cover and cook on medium flame until golden.
Flip, add a few drops of oil or ghee, and cook until crisp.
Jowar is gluten-free, so the batter can break. Keep it slightly thick for better handling.
Cook on medium flame to avoid burning and ensure even cooking.
Adding 1–2 tablespoons of curd can improve binding and softness of the cheela.
Can I skip the protein boost ingredients?
Yes, the protein boost ingredients are optional. You can skip them or use any combination based on your preference.
What can I serve with jowar cheela?
Jowar cheela pairs well with mint chutney, curd, or tomato chutney.
Can I make the batter in advance?
It's best to prepare the batter fresh, but you can refrigerate it for a few hours if needed. Stir well before using.
Can I replace jowar flour with another flour?
Jowar flour is the key ingredient for this recipe. However, you can experiment with other gluten-free flours like ragi or bajra, but the texture and taste may vary.
How do I prevent the cheela from breaking?
Keep the batter slightly thick, cook on medium flame, and avoid spreading the batter too thin. Adding a small amount of curd can also help with binding.
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