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Kuttu Ka Cheela Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Kuttu Ka Cheela

Kuttu Ka Cheela

Indian Buckwheat Pancakes

Cheela is a type of Indian pancake, and this particular cheela is made with kuttu (buckwheat) flour. It is a delicious, healthy and quick to prepare snack that everyone will love, including children. You can also make this cheela as a vrat fasting food by using sendha namak instead of table salt.

Do try it and share your feedback.

Cook Time

Prep timeCook timeReady inYields

10 min

50 min

1 hour

3 cheelas

Ingredients

For the batter:

  • 1 cup kuttu ka atta (buckwheat flour)
  • 1/4 cup grated lauki (bottlegourd)
  • 1 tbsp chopped hara dhania (cilantro)
  • 1 green chilli, chopped
  • 1/2 tsp salt (use sendha namak/rock salt if making for vrat)
  • 1/4 tsp black pepper powder
  • Water, as needed

For pan-frying:

  • Oil, as needed
  • Desi ghee (clarified butter), as needed

Instructions

  1. In a bowl, add the kuttu ka atta and all other batter ingredients. Mix well. Add water little by little to prepare a smooth, thick batter of the consistency shown in the video. Let the batter rest for 10 minutes.
  2. Keep a nonstick pan on medium heat. Add a little desi ghee and spread it all over.
  3. Once the pan is hot reduce the heat to low and drop a ladleful or little more of the batter in the middle of the pan after stirring it well. Spread it a little. Pour a little desi ghee over the cheela. Let it cook for 4 to 5 minutes.
  4. When the top side changes in colour, turn it over and let the other side cook for about 4 to 5 minutes.
  5. Keep flipping the cheela at frequent intervals until it is lightly browned and cooked all over, pressing any undercooked areas with a ladle to cook them as well. Transfer the cheela to a plate and prepare the rest similarly.
  6. Serve the cheela with coconut chutney or any chutney of your choice.

Kuttu Ka Cheela Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Yes, you could use almost any veggie of your choice, Peggy. Thanks for appreciating the recipes.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Thank you, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Thank you, Flourish.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Good to know you eat this healthy grain. Thank you, Kalpana.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 03, 2020:

Thank you, Pamela.

Peggy Woods from Houston, Texas on November 02, 2020:

I have never cooked or eaten bottle gourd. I do like all kinds of squash, so I will see if I can find one. In your pancake recipe, other types of squash could probably be substituted. So many of your recipes sound healthy.

Devika Primić from Dubrovnik, Croatia on November 02, 2020:

I think this would make a tasty snack. Pancakes with such ingredients is different and I like it

FlourishAnyway from USA on November 01, 2020:

So interesting how how many pancake or fritter type foods you have in your culture.

Kalpana Iyer from India on November 01, 2020:

We make kuttu ka cheela regularly at home. A very healthy dish that we keep going back to whenever we feel we have overstuffed ourselves with junk food.

Pamela Oglesby from Sunny Florida on November 01, 2020:

This looks like another tasty dish, Rajan. Thank you for what looks like an easy recipe.