Healthy Ragi Chila Recipe: Ragi Chila is best for weight loss, make this recipe in breakfast
Gluten Free Recipe: Ragi Cheela is a gluten free dish, in which calories are minimal, so you can try this beneficial dish during your weight loss journey. To make it tasty, you can experiment by adding green vegetables to it, which will not only enhance its taste but also make this dish even more healthy. Eat cheela with dip of your choice and enjoy.
You can have this healthy cheela any time after breakfast, dinner. Although there are many such dishes, which you must have tried during the weight loss journey, but once you taste this easy and short time dish, then you will have the desire to make it again and again after taking time out. So let’s know the recipe of this healthy ragi cheela made in less time.
Ingredients for Ragi Cheela
1 cup ragi flour
1 teaspoon red chili
1 tsp dried mango powder
salt
chopped coriander leaves
2 tomatoes
2 tablespoons vegetable oil
2 cups curd
1 tsp coriander powder
1 tsp asafoetida
1 tsp black pepper
2 onions
2 capsicum
2 tbsp besan
how to make ragi cheela
In a deep vessel add ragi flour, gram flour and curd. Prepare its batter well. Now add finely chopped onion, tomato, capsicum and green coriander to it. Now add salt, black pepper powder, red chili powder, mango powder, coriander powder and asafoetida to it. If you feel that this batter is thick, then add a little water to it and mix it well.
Now grease it with a spoon of oil on a non stick pan. Now spread the batter on the pan with the help of a spoon and give it a circular shape. Now let it cook from both the sides for about 5 minutes. Bake it on the other side also. It is ready to serve after it becomes golden brown and crisp. You can serve it with ketchup or curd or any chutney.
Disclaimer: The information provided here is based on assumptions and information only. It is important to mention here that ABPLive.com does not endorse any kind of belief, information. Before applying any information or assumption, consult the concerned expert.
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