Today I’m sharing one of our home’s most-loved breakfast recipes—Zucchini Cheela. This dish is so quick and easy that it appears on our breakfast table 3–4 times a week. Packed with vegetables, fiber, and protein, it is perfect for busy mornings when you want something tasty, wholesome, and ready in minutes.
Zucchini cheela has a soft, pancake-like texture with a crispy golden exterior, and it pairs wonderfully with chutney or curd. Let’s make this nutritious breakfast together!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
- Zucchini – 1 (grated)
- Grated cabbage – ½ cup
- Grated carrot – ¼ cup
- Tomato – 1 (finely chopped)
- Fresh green peas – 2 tbsp
- Green chilies – 2 (finely chopped)
- Ginger – 1 tsp (grated)
- Fresh coriander leaves – 2 tbsp (chopped)
- White sesame seeds – 1 tsp
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – ½ tsp
- Salt – as per taste
- Gram flour (besan) – 1 cup
- Oats – ½ cup
- Water – 1 cup (adjust as needed)
- Oil or ghee – 3 tbsp for cooking
Method
Step 1: Prepare the Vegetables
- Wash the zucchini well and grate it.
- Transfer it to a large mixing bowl.
- Then add Grated cabbage – 1/2 cup, Grated carrot – 1/4 cup, Chopped tomato – 1, Green peas – 2 tbsp, Green chilies – 2, Grated ginger – 1 tsp, Sesame seeds – 1 tsp, Cumin seeds – 1/2 tsp.
Step 2: Add Spices & Dry Ingredients
- Add turmeric, red chili powder, coriander powder, and salt.
- Add chopped fresh coriander leaves.
- Add 1 cup besan and ½ cup oats.
Step 3: Make the Batter
- Pour 1 cup water gradually while mixing.
- Stir until you get a smooth, pourable, slightly thick batter. If it feels too thick, add a little more water. You may also add 2–3 tbsp curd for extra taste and softness.
- Let the batter rest for 5 minutes.
Step 4: Cook the Cheela
- Heat a small pan or tawa and add a few drops of oil or ghee.
- Pour a ladle of batter and spread gently into a round cheela.
- Sprinkle some sesame seeds on top.
- Cover with a lid and cook on low flame for 3–4 minutes.
- Remove the lid, flip the cheela, and cook the other side until golden brown.
- Cook both sides until light brown spots appear and the cheela becomes crisp around edges.
Our Zucchini Cheela is Ready! Serve hot with, Green chutney, Mint yogurt dip, tomato ketchup, or simple curd..
Tips & Tricks –
- Don’t skip the resting time.
It helps besan and oats absorb moisture. - Zucchini releases water.
So add extra water only if needed. - Cook on low flame with lid.
This ensures the inside cooks without burning the outside. - Add curd for softer cheela.
- Make it protein-rich.
Add 2 tbsp soaked moong dal or 1 tbsp chia seeds.
