Introduction

 

I first stumbled upon the idea of a Cabbage Cheela when I was experimenting with ways to create a nutritious and tasty breakfast that wouldn’t feel heavy. Growing up, my mother often made different kinds of cheelas, but it wasn’t until a few years ago that I started playing around with different ingredients. One day, I found myself with an abundance of cabbage after a big family gathering, and that’s when it hit me—why not combine it with my love for cheelas? The result was a crispy, flavorful, and healthy pancake that has now become a staple in my home.

 

Interestingly, this recipe also brings a nostalgic touch to my culinary journey. The inspiration for this dish traces back to a traditional English dish called Bubble and Squeak, which is made from leftover vegetables, often including cabbage. The idea of turning something as mundane as leftovers into a delicious meal fascinated me. So, I decided to give it an Indian twist by incorporating rice flour and adding a variety of spices to elevate the flavors. The outcome was an incredibly satisfying breakfast that not only packs a punch in terms of nutrition but also delights the taste buds.

 

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Recipe of Cabbage Cheela / Healthy Pancake Breakfast

 

Portions Serving: 4-6 small cheelas
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes
Calories: Approximately 120 kcal per cheela

 

 

Ingredients

 

For the Cheela Batter

• 1 cup Rice Flour

• 1/4 cup Grated Carrot
• 1/4 cup Grated Cabbage
• 1/4 cup Chopped Onion
• 2-3 Boiled Potatoes, mashed
• 2 Green Chilies, finely chopped
• 1 inch Ginger, grated
• 2 tbsp Chopped Coriander
• 5-6 Curry Leaves, chopped
• 1/2 tsp Cumin Seeds
• Salt, to taste
• 1/4 tsp Crushed Black Pepper
• Water, as needed

 

For the Green Mango Chutney

• 1 Green Mango, peeled and chopped
• 2 Green Chilies
• 1 inch Ginger
• 1/4 cup Fresh Coconut, grated
• 1/4 cup Peanuts
• Salt, to taste
• 1/2 tsp Red Chili Powder
• Water, as needed

 

For the Tadka (Tempering)

• 1 tbsp Oil
• 1 tsp Urad Dal (Black Gram Lentils)
• 1 tsp Chana Dal (Split Bengal Gram)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A pinch of Asafoetida (Hing)
• 5-6 Curry Leaves

 

 

Instructions

 

Step 1: Prepare the Vegetables

Grate and Chop the Vegetables
Begin by grating the carrot and cabbage finely. Chop the onion, green chilies, and coriander. Ensure the vegetables are evenly cut for a consistent texture in the cheelas.

 

Step 2: Prepare the Cheela Batter

Mix Ingredients for the Batter
In a large mixing bowl, combine the rice flour, grated carrot, grated cabbage, chopped onion, green chilies, grated ginger, and chopped coriander. Add the mashed potatoes for binding.

Season the Batter
Add cumin seeds, crushed black pepper, and salt to taste. Gradually add water to achieve a thick, smooth batter. The consistency should be such that it spreads easily on a pan but holds together well.

 

Step 3: Prepare the Green Mango Chutney

Blend the Chutney Ingredients
In a blender, add the chopped green mango, green chilies, ginger, fresh coconut, and peanuts. Blend until smooth, adding water as necessary to achieve a medium-thick consistency. Add salt and red chili powder to taste.

Prepare the Tadka
Heat oil in a small pan. Add urad dal, chana dal, mustard seeds, cumin seeds, a pinch of asafoetida, and curry leaves. Let them sizzle until the dals turn golden brown. Pour this tadka over the chutney and mix well.

 

Step 4: Prepare the Cheelas

Heat the Pan
Preheat a non-stick or cast-iron skillet over medium heat. Lightly grease the pan with a few drops of oil to prevent sticking.

Cook the Cheelas
Pour a ladleful of batter onto the hot pan and spread it into a thin circle using the back of the ladle. Cook on medium heat until the edges start to lift and the bottom is golden brown. Drizzle a few drops of oil around the edges to crisp them up.

Flip and Cook the Other Side
Flip the cheela carefully and cook the other side until it is also golden brown and crispy. Repeat with the remaining batter, making sure to stir the batter occasionally to keep it consistent.

 

Step 5: Serve

Serve Hot with Chutney
Serve the cheelas hot, garnished with a sprinkle of fresh coriander. Accompany with the freshly prepared green mango chutney for a delicious and tangy contrast.

 

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About the Recipe

 

The Cabbage Cheela is a delightful fusion of traditional Indian and modern health-conscious cooking. Made primarily from cabbage and rice flour, this dish is a great way to start your day with a burst of energy and nutrients. The crunchy texture of the cabbage combined with the flavors of fresh herbs and spices creates a unique and satisfying experience. Whether you are looking for a quick breakfast option or a nutritious snack, this cheela fits the bill perfectly.

 

What makes this recipe truly special is its versatility and simplicity. You can easily customize it by adding different vegetables or spices according to your taste. Plus, it’s an excellent way to sneak in some greens for those who aren’t particularly fond of cabbage. The dish is also gluten-free, making it a great option for those with dietary restrictions. Overall, this Cabbage Cheela is a testament to how simple ingredients can be transformed into a culinary delight with a little creativity and love.

 

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Cooking Tips

 

Use Fresh Ingredients

Using fresh vegetables and herbs is key to achieving the best flavor in your Cabbage Cheela. Fresh cabbage, carrots, and coriander will ensure that your cheelas are not only delicious but also packed with nutrients.

 

Control the Consistency

Make sure the batter has the right consistency. It should be thick enough to hold its shape on the pan but not too thick that it becomes difficult to spread. Adding water gradually while mixing will help you achieve the desired consistency.

 

Crisp it Up

To get a crispy texture, cook the cheelas on medium heat. Too high heat might burn them, while too low heat will leave them soggy. A little bit of oil drizzled around the edges will help in getting that perfect crispy edge.

 

Variations

Feel free to add other vegetables like spinach, beetroot, or even grated zucchini. These not only add color but also enhance the nutritional value of your cheelas.

 

Make Ahead

You can prepare the batter the night before and store it in the refrigerator. This saves time in the morning and also allows the flavors to meld together nicely.

 

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Pairing Guide

 

Chutneys

The Cabbage Cheela pairs wonderfully with a variety of chutneys. A tangy green chutney made from coriander and mint, or a spicy tomato chutney, will complement the cheela perfectly. You can also try a classic coconut chutney for a Southern twist.

Yogurt

A bowl of cool, creamy yogurt is an excellent accompaniment to these cheelas. It balances the spices and adds a refreshing element to the meal.

Fresh Salad

Serve your cheelas with a simple side salad made from cucumber, tomatoes, and onions. The fresh crunchiness of the salad provides a nice contrast to the cheela’s texture.

Hot Beverages

A cup of hot masala chai or even a glass of buttermilk works great with this dish. The warmth of the tea or the cooling effect of buttermilk enhances the overall dining experience.

Savory Dips

You can also pair these cheelas with savory dips like hummus or a spicy yogurt dip. These dips add a different flavor profile and can make the meal more interesting.

 

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Frequently Asked Questions about Cabbage Cheela

 

1. What is a Cabbage Cheela?

A Cabbage Cheela is a savory pancake made with grated cabbage and rice flour, often seasoned with spices and herbs. It’s a popular breakfast dish that’s both nutritious and delicious.

2. Is Cabbage Cheela gluten-free?

Yes, Cabbage Cheela is gluten-free as it’s made with rice flour instead of wheat flour, making it suitable for those with gluten sensitivities.

3. Can I add other vegetables to the Cabbage Cheela?

Absolutely! You can add a variety of vegetables like carrots, spinach, or zucchini to enhance the flavor and nutritional content.

4. How do I store leftover Cabbage Cheela batter?

You can store leftover batter in an airtight container in the refrigerator for up to 2 days. Just make sure to give it a good stir before using it again.

5. Can I make Cabbage Cheela ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. The flavors will meld together, making the cheelas even more delicious the next day.

6. What are the health benefits of Cabbage Cheela?

Cabbage Cheela is packed with fiber, vitamins, and minerals from the cabbage and other vegetables. It’s also low in calories and a great source of energy.

7. Can I freeze Cabbage Cheela?

Yes, you can freeze cooked cheelas. Let them cool completely, place them in a single layer on a baking sheet to freeze, and then transfer them to a freezer bag. Reheat in a pan or microwave before serving.

8. What is the best way to serve Cabbage Cheela?

Cabbage Cheela is best served hot with a side of chutney or yogurt. You can also enjoy it with a fresh salad for a complete meal.

9. How can I make my Cabbage Cheela crispy?

To make your cheelas crispy, cook them on medium heat and use a little bit of oil around the edges. This will help in achieving a nice crispy texture.

10. Can I use leftover cabbage for making Cabbage Cheela?

Yes, leftover cabbage works perfectly for making Cabbage Cheela. Just make sure to squeeze out any excess moisture to avoid a soggy batter.

 

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