A cheela, also called chilla, is a lentil pancake found across India. These pancakes are made out of lentils only rather than rice. The lentils are usually savoury, with spices, chillies, and herbs mixed into the batter. They are considered low glycemic index foods due to the lack of rice and are healthier than the more common dosa.
The most common cheela is made from chickpea flour. However, this recipe uses soaked sprouted lentils. I love the earthy flavour of the black chickpeas and the herbs and spices that permeate the pancake. These can be served as a snack, with Peanut chutney, or for breakfast. They are filling and healthy, and the lentil blend helps add additional micronutrients to your diet.
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Ingredients:
3/4 cup mixed sprouted lentils( I used an equal mix of sprouted mung beans and black chana lentils)
6 cloves garlic
1 tablespoon ginger paste
2-3 green chillies, or to taste
1/2-3/4 cup water
Salt, to taste
1/2 cup cilantro, minced
Oil to fry
Add the lentils, garlic, ginger, and chillies to a small blender and rind to a thick, coarse paste. You want the batter to have texture. If the water is too little, add just enough to make the batter thick enough to pour.
Mix in the cilantro and salt.
Heat a frying pan or dosa pan on medium heat. Add a dollop, about 3 tablespoons, of the batter to the pan. Using a ladle, start from the centre and slowly work your way out in a spiral, making a thin-ish pancake. Drizzle a few drops of oil and cook for 1-11/2 minutes. The cheela will be released from the pan as the base cooks and browns. Flip and cook for 1 minute. Remove and fold into a circle. Repeat with the rest of the batter.
Serve with peanut chutney.
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