Healthy Lauki Cheela Recipe | हेल्दी और टेस्टी लौकी का चीला
Healthy and delicious Lauki Cheela made with semolina, oats, curd, and freshvegetables. These instant vegetable pancakes require minimal oil and make aperfect breakfast, evening snack, or kids' lunchbox recipe.
Ingredients
For the Batter
- 1 cup semolina suji
- ½ cup oats
- ½ cup curd yogurt
- ¼ tsp cumin seeds
- 2 green chillies
- ½ inch ginger
- 1 handful fresh coriander leaves
- 1 cup water
Vegetables
- ¾ cup grated bottle gourd lauki
- ¼ cup grated carrot
- ¼ cup finely chopped broccoli
- ¼ cup finely chopped tomato
Spices and Seasonings
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ⅛ tsp baking soda
- 1 tsp white sesame seeds
- 1 tbsp oil or as required
Instructions
Prepare the Batter
- Add semolina - 1 cup, oats - 1/2 cup, curd - 1/2 cup, cumin seeds - 1/4 tsp, green chillies - 2 nos, ginger - 1/2 inch, coriander leaves - handful, and water to a mixer jar. Grind everything into a smooth paste.
Add Vegetables
- Transfer the batter to a mixing bowl. Add grated bottle gourd - 3/4 cup, carrot -1/4 cup, chopped broccoli -1/4 cup, and tomatoes - 1/4 cup. Mix well.
Add Spices
- Add salt, turmeric powder - 1/4 tsp, red chilli powder - 1/4 tsp, baking soda - 1/8 tsp, and sesame seeds - 1 tsp. Mix everything thoroughly.
Adjust Consistency
- The batter should be slightly thick but spreadable. Add a little water only if required, as bottle gourd naturally releases moisture
Cook the Cheela
- Heat a non stick pan on low heat and lightly grease it with oil. Pour a ladleful of batter and spread it into a round shape.
Cover and Cook
- Cover with a lid and cook on low heat for 4–5 minutes.
Flip and Cook
- Remove the lid and carefully flip the cheela. Cook the other side until golden brown and completely cooked.
Serve
- Remove from the pan and repeat with the remaining batter. Serve hot with fresh curd, green chutney, or sweet tamarind chutney.
Video
Notes
- Keep the batter slightly thick for perfectly shaped cheelas.
- Avoid adding too much water because bottle gourd contains natural moisture.
- Always cook on low to medium low heat.
- You can add capsicum, spinach, or cabbage for extra vegetables.
- For best results, add baking soda just before cooking.