Singhara Atta Cheela | Vrat Ka Chilla

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Singhara Atta Cheela | Vrat Ka Chilla

Singhara Atta Cheela is a delicious and easy to make indian fasting recipe that is crispy on the edges and soft in the center, made with singhare ka atta (water chestnut flour). Also known as vrat ka chilla, this vegan and gluten-free chilla is perfect for 9 days of Navratri vrat, Ekadashi, Shivratri, and other Hindu fasting days.

Prep Time5

Cook Time15

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cheelas

Calories: 59kcal

Author: Kushi

Equipment

Ingredients

1 cup Singhara atta water chestnut flour
2 tablespoon Coriander leaves chopped
1 tablespoon Ginger finely chopped, optional
3 Green chilies finely chopped
1 teaspoon Cumin seeds
1 teaspoon Salt sendha namak
1 cup Water adjust as needed
Oil for cooking

Instructions

Prepare the batter

In a bowl, mix singhara atta, coriander leaves, ginger, green chilies, cumin seeds, and salt well.
1 cup Singhara atta, 2 tbsp Coriander leaves, 1 tbsp Ginger, 3 Green chilies, 1 tsp Cumin seeds, 1 tsp Salt
Now add water little by little, whisking continuously to form a medium-thick batter. (The batter should be slightly thicker than regular dosa batter, but you should be able to spread it.)
1 cup Water
Let the batter sit for 5 minutes.

Cook the cheela

Heat a non-stick pan or seasoned iron tawa over medium heat.
Pour laddle of batter and spread very gently to form a round cheela. (Spreading too much can make them break.
Drizzle oil. Cover and cook until the bottom becomes crisp and golden.
Oil for cooking
Once the edges start turning crisp and the top looks set, carefully flip.
Drizzle with oil and cook on the other side until nicely cooked and golden.
Repeat with remaining batter.
Serve hot and enjoy with chutney or yogurt.

Video

Notes

The batter should be of the right consistency. A slightly thick, pourable batter gives your chilla the right texture.
Always cook on a medium flame for best results.
Don't flip too early, as the cheelas may break.
These cheelas taste best when served fresh, but if you have leftovers, store them in an airtight conatiner in the refrigerator for 3-4 days. Reheat in a pan just until warm. Overheating can make it dry.

Nutrition