Jowar & Tomato Cheela Recipe

Jowar & Tomato Cheela is a healthy cheela recipe made with a combination of jowar flour, maize flour and whole wheat flour, along with tomatoes and simple spices. 

Did you know: Jowar, a complex carbohydrate, is digested slowly, prompting a more gradual rise in blood sugar? That’s why it’s a great diet choice for diabetics and people who want to lose weight. Jowar, a gluten-free whole grain, is considered an excellent alternative for people who suffer from ‘gluten intolerance‘and it is rich in nutrients as well.

Serve Jowar & Tomato Cheela for breakfast along with Green Chutney Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast. 

How to make Jowar & Tomato Cheela - Sorghum Cheela With Tomatoes

1.     To begin making the Jowar & Tomato Cheela, let us first make the Cheela batter. 

2.     In a mixing bowl, combine the jowar flour, whole wheat flour, maize flour, onions, tomatoes, green chillies, coriander leaves, salt,  red chilli powder and start adding water gradually to make a batter.

3.     Making sure that batter should be of pouring consistency.

4.     Heat a non stick tawa on medium heat ,grease it with oil. Pour a ladleful of batter on tawa ,spread it in a circular motion. 

5.     Drizzle some oil on the cheela and around the edges. Cook on medium low flame.

6.     Flip the the cheela and cook it on both side until golden brown in colour.

7.     Repeat same process to make more cheelas with the remaining batter. 

8.     Serve Jowar & Tomato Cheela for breakfast along with Green Chutney Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast.

Ingredients

·         1/4 cup Jowar Flour (Sorghum)

·         1/4 cup Whole Wheat Flour

·         1/4 cup Maize flour (Corn Meal)

·         1/3 cup Onions , finely chopped  

·         1/3 cup Tomatoes , finely chopped  

·         2 Green Chillies , finely chopped

·         2 sprig Coriander (Dhania) Leaves , finely chopped

·         Salt , to taste

·         1/2 tablespoon Red chilli powder

·         Water , as required

·         3 tablespoons Cooking oil