A Healthy Protein rich multi grain Cheela / Adai Dosai

Name: A Healthy Protein rich multi grain Cheela / Adai Dosai
Total time: 2400 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 4 cups raw rice; 1/4 cup Whole urad, skinned; 1/4 cup Whole mung; 1/4 cup horsegram; 1/4 cup Bengal gram dal; 1/4 c moth bean; 1 tablespoon Fenugreek seeds; 1 inch Ginger, peeled; 10 Dry chilies; 2 cloves Garlic; 1 tablespoon pepper corns; 2 green chilies; 1 cup Onion, finely chopped; 1 cups Carrot, shredded; 1/2 c radish, grated; 1 c baby spinach. Chopped; 1/4 c kale, chopped; 1/2 cup curry leaves; 1 tablespoon asafetida powder; 2 tbsp Cumin seeds; Garnish optional; As required sprouts; Required Salt; As needed sesame seed oil

Lakshmi Sridharan Ph D @cook_19872338

USA

A Healthy Protein rich multi grain Cheela / Adai Dosai

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

10 servings

4 cupsraw rice
1/4 cupWhole urad, skinned
1/4 cupWhole mung
1/4 cuphorsegram
1/4 cupBengal gram dal
1/4 cmoth bean
1 tablespoonFenugreek seeds
1 inchGinger, peeled
10Dry chilies
2 clovesGarlic
1 tablespoonpepper corns
2green chilies
1 cupOnion, finely chopped
1 cupsCarrot, shredded
1/2 cradish, grated
1 cbaby spinach. Chopped
1/4 ckale, chopped
1/2 cupcurry leaves
1 tablespoonasafetida powder
2 tbspCumin seeds
Garnish optional
As required sprouts
Required Salt
As neededsesame seed oil
main breakfast, lunch. dinner

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Steps

40 mins

1

Prepare a checklist. Keep the ingredients near the cooking area
2

Prepare a checklist. Keep the ingredients near the cooking area
3

Soak rice, dals, fenugreek seeds in plenty of water for at least 4-6 hours. Drain. Grind with enough water in a blender with ginger, chili, garlic,, pepper corns. Make a batter not too coarse or soft. transfer to a bowl.
4

Add the veggiies. carrot, onion, spinach and etc. Add enough water to make a fairly thick batter. Add required salt and mix. Rest the batter for 1 hour.
5

I use cast iron skillet to make cheela/adai dosai. Keep the skillet over medium heat. When hot enough, apply oil to grease the skillet. Use 1 ½ cups of batter to make the adai dosa. Spread the batter on the skillet, to make a round as thin as dosa or not too thick as adai. Spread 2 tablespoons of oil on top. Cover and cook both sides. In 3-4 minutes cheela is ready
6

Transfer the chelas/ adai dosai to a serving plate.. Always taste. I garnished it with mung and fenugreek sprouts. It can be eaten hot or at room temperature. Serve with sambar, pickle or chutney of your choice.

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Lakshmi Sridharan Ph D @cook_19872338

on May 14, 2025 21:40

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography