Instant Jowar Cheela with Spicy Kara Chutney: A Quick Breakfast
Mornings can be very busy, but we all want a breakfast that is healthy and tasty. If you are looking for a recipe that is ready in no time, this Instant Jowar Cheela is perfect for you.
It is soft from the inside, slightly crispy from the outside, and full of flavor. We serve it with a special Spicy Kara Chutney that makes it even more delicious. It is great for breakfast, an evening snack, or even a light meal!
About the Recipe
Jowar is a healthy millet that is very good for us. Usually, cheelas require soaking and grinding, but this is an “Instant” version. We use jowar flour directly.
The special part of this recipe is the Tadka. We do not just add veggies to the batter. We first fry mustard seeds, onions, curry leaves, and spices, and then mix this hot tadka into the batter. This makes the cheela very aromatic and tasty, just like a South Indian dosa but made with millet.
Why It Is Healthy
This cheela is not just tasty; it is also very good for your health.
- Jowar flour is naturally gluten-free. It is great for people who have stomach issues with wheat.
- Jowar is rich in fiber. This helps in digestion and keeps you full for a long time.
- The addition of Besan (gram flour) and the use of curd add protein to your meal.
- Since we cook it like a pancake on a tawa, it uses much less oil compared to deep-fried snacks.
Taste and Texture
- Taste: The cheela has a savory and earthy taste. The tempering of onions, curry leaves, and mustard seeds gives it a strong, delicious smell. The Kara Chutney is spicy, tangy, and slightly nutty.
- Texture: The cheela is soft and spongy like a pancake but has a crispy edge. The chutney is thick and slightly coarse, which adds a nice crunch when you eat it.
Ingredients
Here are some important ingredients you just need for the recipe:
- Jowar Flour: This is the main ingredient. It makes the cheela healthy and gives it a nice texture.
- Besan (Gram Flour): Jowar flour can be crumbly, so besan helps bind the batter together. It also makes the cheela crispy.
- Curd: It makes the batter smooth and soft. It also adds a little tangy taste.
- Tadka: The mix of mustard seeds, urad dal, onions, and curry leaves is the flavor hero. It makes the cheela taste rich and spicy.
- Chana Dal (in Chutney): Roasted chana dal gives the chutney its body and crunch.
Serving Suggestions
Serve the hot cheelas with the Spicy Kara Chutney. You can also keep some plain curd on the side to balance the spice.
Serve it with some sliced cucumbers and tomatoes for a fresh start to the day.
It makes for a great evening snack with a hot cup of masala chai.
Variations
You can easily change this recipe to suit your taste:
- Add Veggies: You can add chopped carrots, capsicum, or grated cabbage to the batter to make it more nutritious.
- No Onion: If you do not eat onions, you can skip them and just add curry leaves and ginger in the tadka.
- Vegan Version: Instead of curd, you can use water or plant-based yogurt to make it vegan.
Storing Ideas
- Since this batter uses curd and baking soda, it is best used immediately. Do not store the batter for too long.
- You can store leftover cheelas in the fridge for one day. Reheat them on a pan before eating.
- The Kara Chutney stays good in the fridge for 3-4 days if kept in an airtight container.
So, this Instant Jowar Cheela is a great way to start your day with healthy food. It is quick to make, easy to digest, and full of flavors. The spicy chutney makes it a complete meal. So, the next time you are in a hurry, try this recipe and enjoy a tasty and healthy breakfast.
Instant Jowar Cheela with Spicy Kara Chutney
- Total Time: 45 minutes
- Yield: 3-4 1x
Description
This Instant Jowar Cheela is a quick and healthy recipe that you can make in no time. It is soft from inside, slightly crispy from outside, and full of flavors. The spicy kara chutney makes it even more delicious. Perfect for breakfast, snacks, or a light meal!
Ingredients
For Cheela Batter
- 1 cup jowar flour
- 2 tbsp besan
- ¾ cup curd
- ½ cup water
- Salt to taste
- ¼ tsp baking soda
For Tadka
- 1–2 tbsp mustard oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp urad dal
- 1 green chilli (chopped)
- 1 medium onion (chopped)
- 10–12 curry leaves
- 2 tbsp chopped coriander
For Kara Chutney
- 1 tbsp oil
- 1 tbsp chana dal
- 1 onion (chopped)
- 1 tomato (chopped)
- ½ tsp salt
- 3–4 soaked dry red chillies
For Chutney Tadka
- 1 tbsp oil
- ½ tsp mustard seeds
- Few curry leaves
- 1–2 dry red chillies
Instructions
For Cheela Batter
- Take a bowl and mix jowar flour, besan, curd, salt and water.
- Let it rest for 10 minutes.
- Blend the batter to make it smooth (no lumps).
For Tadka
- Heat mustard oil in a pan.
- Add mustard seeds, cumin seeds, and urad dal.
- Add green chilli, onion, and curry leaves.
- Cook till onions become soft.
- Add this tadka to the batter.
- Add chopped coriander and mix well.
- Add baking soda and mix gently.
Cooking Process
- Heat a non-stick tawa.Grease it with little oil.
- Pour one ladle of batter and spread it gently.
- Keep it medium thick (not too thin).
- Cook till golden from one side, then flip.
- Cook the other side till done.
For Kara Chutney
- Heat oil and roast chana dal till golden.
- Add onion, tomato, salt, and red chillies.
- Cook till soft.
- Let it cool and grind into a smooth chutney.
Prepare Chutney Tadka
- Heat oil, add mustard seeds, curry leaves, and red chillies.
- Pour this over the chutney.
Serve Jowar Cheela hot with kara chutney and curd on the side.
Notes
- Rest the batter properly for at least 10 minutes. This helps the jowar flour absorb moisture and makes the cheela soft.
- Always blend the batter after resting to remove lumps. A smooth batter gives better texture.
- Don’t skip the tadka! It adds amazing flavor and makes the cheela taste rich and aromatic.
- Mix baking soda just before cooking. This makes the cheela light and slightly fluffy.
- The batter should be neither too thick nor too thin. If it feels thick, add a little water.
- Always heat the tawa first, then grease lightly. This helps the cheela cook evenly and prevents sticking.
- Spread gently, not too thin because jowar cheela can break if too thin, so keep it medium thick and spread softly.
- High flame can burn it outside and keep it raw inside. Medium heat gives a perfect golden color.
- Flip only when one side is cooked. Wait till it turns golden and leaves the sides easily before flipping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Indian
