Step-by-Step Instructions

1. 1.Prepare Dal and Rice

   Take 1 bowl of urad dal and 1 bowl of rice. Soak them overnight or for at least 5 hours until they are soft.

2. 2.Blend the Batter

   Drain the soaked dal and rice. Blend them into a smooth batter, adding approximately 0.5 bowl of water as needed to achieve a pourable consistency. The batter should be smooth and slightly thick.

3. 3.Season the Batter

   Add 0.5 teaspoon of salt and 0.5 teaspoon of red chili powder to the batter. Mix well until all ingredients are thoroughly combined.

4. 4.Prepare Vegetable Filling

   In a separate pan, heat 1-2 tablespoons of oil. Add chopped tomatoes, peas, and shredded cabbage. Stir-fry until the vegetables are slightly softened and their raw smell disappears. This step helps to remove the raw taste and adds flavor to the cheela.

5. 5.Cook the First Cheela

   Heat a non-stick pan on medium heat. Pour one ladleful of the prepared batter onto the pan. Gently tilt the pan to spread the batter evenly into a round shape. Immediately add a spoonful of the stir-fried vegetable filling on top of the wet batter.

6. 6.Steam and Flip

   Cover the pan with a lid and cook for 2-3 minutes on low heat until the edges start to crisp and the top looks set. Remove the lid, then carefully flip the cheela using a spatula. Cover again and cook for another 2-3 minutes until both sides are golden brown and cooked through.

7. 7.Repeat for Remaining Cheelas

   Remove the cooked cheela from the pan. Repeat the process for the remaining batter and vegetable filling, making sure to spread the batter and add vegetables for each new cheela.

8. 8.Serve Hot

   Once all cheelas are cooked, arrange them on a serving plate. Garnish with a dollop of curd, a sprinkle of red chili powder, and a fresh coriander leaf. Serve hot with curd, chutney, or your preferred accompaniment.