Cheela Beets

Name: Cheela Beets
Ingredients: 2 medium beets, boiled or pressure cooked (sub beet powder equivalent!; 1 cup besan (chickpea flour); ¼ tsp red chili powder; ½ tsp salt or to taste; water to thin; avocado oil or another neutral oil

4 steps

Beets! In the plant protein rich form of a cheela, which is a simple savory pancake made with besan (chickpea/gram flour) and oats. It’s a popular Indian breakfast item, but I love it for lunch with a variety of chutneys. Here I served it with cilantro mint chutney, peanut chutney, and a few dry chutneys. Not trying to throw shade on classic fluffy pancakes, but I’m really just not in that era rn

Updated at: Thu, 17 Aug 2023 02:46:01 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories492.4 kcal (25%)

Total Fat17 g (24%)

Carbs62.3 g (24%)

Sugars5.5 g (6%)

Protein23.7 g (47%)

Sodium1241.9 mg (62%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2beets

medium, boiled or pressure cooked, sub beet powder equivalent!

1 cupbesan

chickpea flour

¼ tspred chili powder

½ tspsalt

or another neutral oil

Instructions

Step 1

1. Process the cooked beets into a smooth paste.

Step 2

2. To a mixing bowl, add besan, oat flour, hing, red chili powder, and salt. Whisk with a fork to make sure there aren’t clumps.

Step 3

3. Add water to thin the batter to a medium consistency that should be easy to spread with a ladle: not too thick, not too runny.

Step 4

4. Heat a nonstick pan over medium heat. Use a ladle to add the batter (⅓ cup should be good!) to the center of the pan. Use the round end of the ladle to spread the batter outward by moving it in a spiral motion until it is thin. Cook for about 2 min per side.

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