Tomato & Jowar Cheela

Tomato & Jowar Cheela is a savory, gluten-free Indian pancake made from jowar (sorghum) flour, fresh tomatoes, onions, and a blend of spices. This quick and healthy dish is perfect for breakfast or a light meal, offering a delightful combination of flavors with the tanginess of tomatoes, the mild heat of green chilies, and the earthiness of cumin and ajwain. The cheela is cooked to a crisp, golden brown on a hot skillet, making it both nutritious and satisfying.

For a Serving Size of Two:

Ingredients:

• 60 grams jowar flour
• 100 grams finely chopped tomatoes
• 50 grams finely chopped onion
• 1 green chili, finely chopped, optional
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon ajwain (carom seeds)
• Salt to taste
• 1/4 cup water (or as needed to adjust the batter consistency)
• 1 teaspoon oil (for cooking)

Procedure:

• In a large mixing bowl, combine jowar flour, chopped tomato, chopped onion, and green chili.
• Add cumin seeds, turmeric powder, red chili powder, coriander powder, ajwain, and salt.
• Gradually add water and mix to form a smooth batter. The consistency should be like pancake batter—neither too thick nor too runny.
• Heat a non-stick skillet or tawa over medium heat. Brush the skillet lightly with oil.
• Pour a ladleful of batter onto the hot skillet and spread it into a circle about 6-7 inches in diameter. Cook for 1-2 minutes, or until bubbles start to form on the surface and the edges look set.
• Flip the cheela and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed.
• Remove the cheela from the skillet and place it on a serving plate. Serve hot with yogurt or coconut and mint chutney.

Nutritional Benefits:

Nutritional Information:

• Calories: 215 kcal
• Protein: 4.2 g
• Carbohydrates: 28.6 g
• Fat: 6.0 g