28 October, 2017
Vegetable Cheela Rolls
1 cup besan (Gram flour), 2 Tbsp rice flour, 1 tsp salt, 1/2 tsp cumin seeds (jeera), 3/4 cup water (to make batter), 4 tsp oil
3 cup cabbage (thinly sliced), 1/2 cup carrots (shredded), 1/2 cup bell pepper (thinly sliced), 2 tsp oil (Canola or vegetable oil), 1/2 tsp cumin seeds (jeera), 1/2 tsp mustard seeds (rai), 2 tsp coriander powder (dhania), 1/4 tsp chili powder, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp lemon juice
Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.