5 Distinctive Cheela Recipes to Spice Up Your Morning

Cheela Recipes

Cheela recipes: If you enjoy cheela for breakfast and eat it virtually every day, you should experiment with different types of cheela. Here are some simple, one-of-a-kind, and delectable cheela dishes to try.

5 Easy Cheela Recipes:

  1. Besan Cheela Recipe

This is the fundamental cheela recipe we’ve been preparing our entire lives, and it never gets old! Let’s face it, we still like it and don’t mind having it till we want to break the routine and try out new types of cheela.

Ingredients of Besan Ka Cheela

  • 1 Cup besan
  • 1 cup water
  • 2 tsp salt
  • 1/2 onion, sliced
  • 1 tsp chilli powder
  • 1 tsp ajwain
  • 1 Green chilli
  • 1/2 cup methi leaves, finely chopped
  • 4 tsp oil (for frying)


1.Combine all of the ingredients, except the oil, to a thick pouring consistency, adding a little water at a time.

2.Set aside for 6-7 minutes to relax.

3.Heat about a tablespoon of oil in a frying pan, then pour it into a container.

4.With the heat still on high, spoon some batter into the centre of the pan, spreading it out slightly.

5.Reduce the heat and continue to cook until the edges brown slightly and can be easily removed.

6.Dribble some oil around it, stirring the pan to get the oil beneath the cheela.

7.Flip it over to fry the other side slightly before serving it hot with a green chutney.

2. Paneer Besan Cheela Recipe

This protein-rich cheela is perfect to start your day with the delectable paneer besan cheela.

Ingredients of Paneer Besan Chilla

  • 1 Cup Besan
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1 Onion, chopped
  • 1/2 cup Paneer, grated
  • 1 Tomato
  • 2 Green Chillies
  • 1/2 tsp Ajwain
  • 1/2 cup Coriander Leaves
  • 1 cup Water


1.In a mixing dish, combine besan, salt, black pepper, onion, shredded paneer, tomato, green chilies, ajwain, and coriander leaves.

2.In a mixing basin, combine all of the ingredients, including the water.

3.Add extra water to make it a lighter consistency.

4.Place part of the besan mixture in a skillet and pan fried it.

5.Fry until firm, crispy, and golden brown.

6.Garnish with grated paneer, onion, black pepper, and coriander leaves.

7.Fold it and serve with red chilli chutney while still hot.

3. Moong Dal Cheela Recipe

If you want to eat a protein-rich breakfast every day, prepare your cheela with protein-rich moong dal instead of besan. You must prepare ahead of time by soaking the dal in water and grinding it to form cheela batter, but the work will be well worth it when you taste it.

Ingredients of Moong Dal Chilla

  • For Moong Dal Cheela
  • 2 cups split moong dal (without skin)
  • 1 green chilli, finely chopped (optional)
  • 1/2 cup fresh coriander leaves, finely chopped
  • Salt to taste
  • 2 tbsp Olive oil/ghee
  • For Topping Option 1:
  • 100 gm mushrooms, sliced
  • 1 tsp oil
  • 100 gm paneer
  • Salt to taste
  • Freshly crushed black peppercorns
  • For Topping Option 2:
  • 200 gm tofu
  • 1/2 cup onion, finely chopped
  • 1 green chilli, finely chopped
  • Salt to taste
  • 1-2 pinch turmeric powder
  • 1 tsp oil


Prepare the chila:

1.Wash the moong dal under running water until the water runs clear. Then cover it with water and soak it for 2 hours.

2.In a food processor, create a fine paste of the moong dal. If necessary, add extra water to get the consistency of crepe batter.

3.On medium heat, heat a griddle or cast iron skillet. Swirl in the oil or ghee to cover all sides of the pan.

4.Pour a ladleful of the batter into the pan and spread it into a circular shape from the centre outwards with a ladle.

5.Cook for another 2-3 minutes, or until the bottom is browned. Then flip it over and cook until the second side is brown as well.

6.Remove from pan and serve immediately with desired toppings.

Prepare topping option 1:

1.Heat 1 teaspoon oil in a skillet, then add the paneer slices and cook on both sides. Remove from the pan and set aside.

2.Add the sliced mushrooms and simmer for 5-6 minutes, or until the mushrooms begin to caramelise. Season with salt and crushed black peppercorns.

3.Take off the heat and set aside.

Prepare topping option 2:

1.Heat the oil in a separate pan, then add the chopped onion and chillies. Sauté for 2-3 minutes, or until the onions are soft but not brown.

2.Combine turmeric powder, salt, and crushed tofu. Cook for around 3-4 minutes.

3.Serve immediately!

4. Sooji And Sabudana Cheela Recipe

Try this recipe for cheela with sooji and sabudana to spice up your boring old cheela. Each of these items will provide you with a melt-in-your-mouth, velvety cheela that you will undoubtedly like.


  • 1 cup Sabudana
  • 1/2 cup Suji
  • 1/2 cup Water
  • 1/2 cup Curd
  • 1 Finely chopped tomato
  • 2 tbsp Finely chopped coriander leaves
  • 1 Finely chopped onion
  • 2 Green Chillies
  • 1 tsp Cumin seeds
  • 1 inch stick Ginger
  • As per taste Salt
  • 2 tbsp Oil


  1. Soak sabudana for 4 to 5 hours, then drain and blend with ginger and green chilli to produce a paste.
  2. In a mixing dish, combine suji and curd; set aside for 30 minutes.
  3. Mix in the sabudana paste, water, and salt.
  4. Mix in the chopped tomato, onion, and coriander leaves.
  5. Heat oil in a skillet, add one scoop of batter, and fry over medium heat for 2 – 3 minutes before flipping.
  6. Serve with green chilli chutney and tomato ketchup on the side.

5. Egg Cheela Recipe

If you really must have eggs in the morning, add them to your cheela. Make a distinctive, lip-smacking, eggy cheela for an edgy morning by beating eggs in besan batter and adding tangy tomatoes and chaat masala along with other spices.

Ingredients of Egg Cheela

  • Besan- 1 cup
  • Egg- 2
  • Onion- 1 tbsp (chopped)
  • Tomato- 1 tbsp
  • Green chillies- as much you want
  • Coriander leaves- freshly chopped
  • Ginger- 1 tsp (finely chopped)
  • Water- 1 cup
  • Salt
  • Pepper/Ajwain
  • Chaat masala
  • Ghee/Butter



  1. In a mixing dish, combine the besan, onion, tomato, green chilies, ginger, and water. Mix well and let aside for a few minutes (add some more water if it turns lumpy).
    1. After the mixture has reached a light consistency, whisk in the eggs, salt and pepper/ajwain, chaat masala, and coriander leaves (batter should be liquid-y but not diluted).
    1. Put some ghee/butter in a skillet and place it in a medium-flame oven.
    1. Spoon some batter into the pan (do not make it too thick) and cook until golden brown and crunchy.
    1. After a few minutes, carefully flip the chilla and cook the other side (adding ghee/butter as needed).
    1. Your egg besan chilla is ready! You may eat it with sauce or pickles, or you can top it with a sunny-side-up poached egg. Believe us when we say that the poach’s half-boiled yolk works like magic in your mouth. All you egg lovers out there, this egg besan chilla with poached egg will undoubtedly brighten your day.

Show your affection for cheela by making it more intriguing and delectable each time you eat it. Try these diverse yet simple cheela dishes for a filling breakfast.


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