Kasoori Chawli Cheele Recipe:the other day, I was experiment in kitchen rice floor and discovered a new recipe for Cheele. The taste of was good so I thought I should share it with my readers. Kasoori me thi gave the Cheela a twisted taste so I names it after kasoori methi as Kasoori Chawli Cheele.
2 katori(bowl) rice flour
1/2 katori gram floor
5 tablespoon kasoori methi (dry fenugreek leaves)
1 Cup Curd
1/2 teaspoon black pepper
3 thinly sliced green chilies
1/2 katori chopped coriander
2 tablespoon rai (black mustard seeds)
Salt as per taste.
1. First mix rice floor, gram floor, curd and 1/2 cup water in a bowl and keep away for 20 minutes.
2. Soak kasoori me thi in one cup water.
3. After 20 minutes, mix the kasoori methi in our mixture and make a batter of medium consistency. If required use the left water from kasoori methi.
4. Now add coriander, green chili, black Pepper powder and salt in the batter.
5. Now season non-stick tawa / flat iron griddle on medium flame and drizzle one tablespoon oil all around.
[sociallocker]6. Spread a pinch of rai seeds on tava. Take the batter in a small katori and spread in on tawa in rounding fashion outward as we do for making dosa.
7. Spread a teaspoon of oil on top surface of Chila also. When the color of Cheela turns light brown on baking surface, flip it and cook on the other side. Cheela will turn crispy by now.[/sociallocker] 8. Your kasoori Chawli Cheela is ready, serve it hot with green chili chutney or tomato sauce.
1. Mix the kasoori methi water in such quantity in the batter that neither it should remain thick nor it should turn in thin paste. We want medium consistency of batter.
2. Don’t mix the rai seeds in batter. It is better cooked when spread on tawa before spreading the batter for cheela.
3. Loosen up the edges with spatula once in a while so that cheela doesn’t stick on tawa, if required drizzle some oil around the edge of cheela.
4. Keep medium thickness of your cheela because if it is to thick, it won’t taste crispy and it is too think, it may taste burnt.