When fasting, finding a dish that is both filling and nutritious can be a challenge. This vrat or upvas cheela recipe combines the goodness of Buckwheat flour (Kuttu ka atta) and Sago (Sabudana) along with natural sweetness of Sweet potatoes. These ingredients not only make the cheela super delicious but also give it a nutritional boost, perfect for keeping your energy levels up during fasting. The addition of roasted peanuts gives a nice crunch, while curd add a tangy flavor, making this dish a must try for your next fast.
Let’s explore how to make this easy, healthy and flavorful dish.
Ingredients
- Sago (Sabudana) – 1/2 cup
- Buckwheat flour (Kuttu ka atta) – 1/2 cup
- Sweet potatoes – 2 (medium size)
- Roasted peanuts – 2 tbsp
- Chopped green chili & ginger – 1 tsp
- Curd – 3 tbsp
- Fresh coriander leaves – 1 tbsp
- Sendha namak – as per taste
- Water – as required
- Oil or ghee– for cooking
Method
- Firstly, take 1/2 cup sago (sabudana) and 2 tbsp roasted peanuts. Put them in a blender and grind to make a fine powder. This powder will help blind the cheela and texture.
- Now take 2 medium sized sweet potatoes. Wash, peel and grate it well. Sweet potato is superfood it is a fantastic choice for fasting / upvas as they are rich in essential vitamins like A and D, plus minerals like potassium and iron. They provide a great energy source without being heavy on the stomach.
- Now take large mixing bowl, combine the grated sweet potatoes, 1/2 cup buckwheat flour (kuttu ka atta), the sago & peanuts powder, and 1 tsp of chopped green chili and ginger for a mild spice kick. Add 3 tbsp of curd to the mixture to bring a slight tanginess, which enhances the flavor of the cheela. Mix in 1 tbsp chopped fresh coriander leaves. Finally, season with sendha namak according to your taste.
- Slowly add water to the mixture while stirring constantly to form a smooth, lump free batter. The consistency should be slightly thick but pourable, similar to pancake batter. Let the batter rest for about 10 minutes, allowing the sago to absorb moisture and soften.
- Next heat a non stick pan or tawa on medium heat. Lightly grease it with oil or ghee, take a ladle of the batter and pour it onto the pan. Spread it gently in a circular motion to form a round cheela. You can keep the size small or large, depending on your perseverance. Cover the pan with lid and let the cheela cook on low heat for 4 – 5 minutes or until the bottom turns golden brown and crispy.
- After 4 – 5 minutes, gently lift the cheela and flip it over to cook the other side. Cook until both sides are golden and slightly crispy. Ensure the cheela is cooked through and has a lovely golden marks on both the sides.
- Once the cheela is ready, serve it hot with your favorite fasting chutney or with a side of chilled curd. It’s perfect for breakfast or light meal during fasting days.
This Vrat cheela recipe is an excellent choice for fasting days, offerings a delicious, light and energy packed meal. The combination of buckwheat, sago and sweet potatoes make it nutritious and keep you feeling full the longer. Must try this recipe during your next fast, and it will surely become a favorite!
Tips –
- Letting the batter rest for at least 10 minutes helps the sabudana absorb water and gives a smoother texture to the cheela.
- Add water gradually to get the right consistency for the batter. It should not be too runny or too thick.
- You can adjust the amount of green chili according to your taste. If you prefer it spicier, feel free to add more.
- Sweet potatoes are a healthier option compared to regular potatoes. They are packed with vitamins and minerals and are easier to digest during fasting.
- You can use minimal oil or ghee to make the cheela healthier. Non stick pan work best for this.
