Spinach and Vegetable Cheela with Raita
This recipe is a delightful and healthy combination of spinach and vegetable cheela (pancake) paired with refreshing raita. It's perfect for breakfast, lunch, or dinner. The cheela is packed with nutritious ingredients like spinach, carrots, and gram flour, while the raita adds a cooling touch with yogurt and spices. A must-try dish for anyone looking for a wholesome and flavorful meal!
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For Cheela
chopped spinach2cups
grated carrot2
chopped onion1
chopped green chillies3
grated ginger1in
chopped or crushed garlic4clove
chopped coriander leaves3tbsp
turmeric powder1/2tsp
Salt to taste
coriander powder1tsp
red chilli powder1tsp
cumin seeds1tsp
sesame seeds1tbsp
gram flour3/4cup
suji1/4cup
For Raita
curd2cup- Salt to taste
black salt1/2tsp- roasted cumin powder1/2tsp
- red chilli powder1/2tsp
boondi1/2cup- Chopped coriander leaves
For Tadka
mustard oil or ghee2tsp- cumin seeds1tsp
asafoetida (hing)2pinch
Nutrition (per serving)
Calories
157.5kcal (7.88%)
Protein
6.3g (12.5%)
Carbs
21.3g (7.73%)
Sugars
3.0g (6%)
Healthy Fat
3.6g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
How to make Spinach and Vegetable Cheela with Raita
Prepare the Cheela Batter
- Step 1
In a bowl, mix spinach, onion, turmeric, green chili, garlic, grated carrot, coriander leaves, and all the other ingredients well.
- Step 2
Add water gradually to prepare a batter with medium consistency.
- Step 3
Set the batter aside for a few minutes.
Prepare the Raita
- Step 1
In a separate bowl, mix curd with salt, black salt, roasted cumin powder, and red chili powder.
- Step 2
Add boondi and chopped coriander leaves to the curd mixture.
- Step 3
Prepare the tadka by heating mustard oil or ghee, adding cumin seeds and asafoetida, and pouring it into the raita mixture.
- Step 4
Cover the raita and let it sit for five minutes before serving.
Cook the Cheela
- Step 1
Heat a tawa (griddle) and pour a portion of the spinach batter onto it.
- Step 2
Spread the batter evenly to form a pancake and drizzle a little oil around the edges.
- Step 3
Cook on medium heat until both sides are golden brown and cooked through.
Nutrition (per serving)
Nutrition (per serving)
Calories
157.5kcal (7.88%)
Protein
6.3g (12.5%)
Carbs
21.3g (7.73%)
Sugars
3.0g (6%)
Healthy Fat
3.6g
Unhealthy Fat
1.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is of medium consistency to make it easier to spread on the tawa.
Use fresh spinach and vegetables for better flavor and texture.
Adjust the spice levels in the raita and cheela batter according to your taste.
Serve the cheela hot for the best taste and texture.
FAQS
Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach, but make sure to thaw and squeeze out excess water before using.
What can I substitute for suji?
You can substitute suji with rice flour or skip it entirely if needed.
Can I make the cheela without green chilies?
Yes, you can omit green chilies if you prefer a milder taste.
How long can I store the raita?
Raita can be stored in the refrigerator for up to 2 days, but it's best consumed fresh.
Can I make the cheela batter in advance?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia