Make cheela by mixing gourd in gram flour and rice flour, it will be so tasty that you will keep eating it, note down the recipe.

People like to eat cheela for breakfast. Cheela is prepared with very little oil. Especially if you make gram flour and bottle gourd cheela, in which you add lots of vegetables and cook it, then it is the best option for weight loss. Bottle gourd cheela is very tasty to eat. You can prepare and eat it daily. Gram flour is rich in protein and bottle gourd contains fiber. This breakfast is considered the healthiest option to fill the stomach. Take a quick note of the recipe of gram flour gourd cheela.

Ingredients for Gram Flour and Bottle Gourd Cheela

• About 50 grams gram flour
• 30 grams rice flour
• a little wheat flour is an option
• 10 grams potato starch
• grated gourd
• some carrots, finely chopped onion
• finely chopped cabbage
• finely chopped capsicum
• Take green coriander and green chilli
• salt, red chilli, garam masala
• cumin powder and a little black pepper powder

Recipe for making gram flour gourd cheela

First step- First of all, mix gram flour, rice flour, wheat flour and potato starch in a bowl. Now add all the finely chopped vegetables into it. Now mix all the dry spices well. Mix everything well so that the vegetables mix well with the flour.

Second step- Now slowly add water and make a smooth flowing batter. The batter should be just big enough to hold the vegetables together and be easy to spread on the pan. Now heat the pan and apply some oil on it.

Third step- Pour a tablespoon of batter on the hot pan and spread it slowly to make a thin cheela. Cook the cheela on medium flame until the bottom becomes golden and crisp. Now gently turn the cheela over to the other side and cook.

Fourth step- When the cheela gets nicely browned from both the sides, serve it hot with green chutney, curd or your favorite dip. If too much water is coming out from the grated bottle gourd, first mix the vegetables with flour and then add water as required. This makes chilla crisp.