If you think traditional cheelas are dry or bland, this upgraded millet cheela version will completely change your mind. Perfect for mornings when you want both nutrition and taste, this recipe is bursting with flavour while packing 8 grams of protein per serving.
Breakfast is often called the most important meal of the day — and with this protein-rich millet cheela, you’ll be fuelling your body with wholesome ingredients right from the start. Featuring the earthy goodness of ragi, the natural sweetness of beetroot, and the crunch of fresh vegetables, it’s a dish that’s as vibrant as it is nourishing. Even better, it takes less than 15 minutes to make, so it’s perfect for busy mornings.
Ingredients:
- Soya chunks (soaked)
- Fresh ginger
- Green chillies (adjust to taste)
- Ragi flour
- Finely chopped onions
- Boiled and grated beetroot
- Finely chopped carrots
- Chopped fresh coriander
- Cumin seeds (jeera)
- Turmeric powder (haldi)
- Salt to taste
- Water
Method:
- After soaking the soya chunks for a few hours, blend them with peeled ginger and green chillies into a coarse paste.
- Transfer the paste into a large mixing bowl and add chopped onions, grated beetroot, carrots, and coriander.
- Mix in ragi flour to give structure to the batter, then season with cumin seeds, turmeric, and salt.
- Add a splash of water until you achieve a thick, sticky batter consistency.
- Heat a non-stick pan, brush lightly with oil, and place a heaped spoonful of the batter on the pan.
- Cook thoroughly on one side before flipping to cook the other side.
One serving of this millet cheela paired with a spicy peanut chutney delivers 8g of protein. For an extra protein boost, serve with hung curd seasoned with your favourite spices, plus a glass of milk blended with gram flour and cumin tadka. It’s a hearty, satisfying breakfast that will keep you energised all morning long.