Carrot Cucumber Rava Cheela

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Ingredients--

[6 cheelas]

  • Fine semolina (rava/sooji) – 2 cups
  • Curd (dahi) – 2 cups
  • Cucumber – 2 small (~3/4 cup, when grated)
  • Carrot – 1 medium (~3/4 cup, when grated)
  • Ginger – 2 teaspoons, grated or finely chopped
  • Green chilies – 2, finely chopped (adjust to taste)
  • Salt – to taste
  • Oil – for frying

How To Make Carrot Cucumber Rava Cheela:

1. Assemble the batter

[Preferably 7-8 hours before you make the cheela]
Take two cups of semolina in a mixing bowl.

Sooji Rava Semolina

Add two cups of curd to the semolina.

Homemade Dahi

Mix to a smooth batter of dropping consistency i.e. if lifted up on a spoon, the batter should fall off the spoon without needing to be shaken off. Add a little water if the batter is too thick.

Rava Batter with Water and Curd

Grate/finely chop ginger and green chilies.

Carrot, Cucumber, Ginger, Green Chilies

Grate carrot and cucumber.

Grated Cucumber and Carrot

Squeeze out excess water from the cucumber.Mix grated ginger, green chilies, grated carrot and cucumber into the batter along with salt to taste.

Rava Batter with Grated Vegetables Added

Let the batter sit covered in the fridge for a few hours, till you are ready to use it.

2. Cook the cheela

After 7-8 hours of standing time, stir the batter around – the semolina would have absorbed the fluids by now and the batter would have cohesed.

Rava Batter with Grated Vegetables

We are ready to cook!

Heat a round non-stick pan sprinkled with a few drops of oil. Pour the rava cheela batter into the pan and shape it into a disk of about 5-6inch diameter.

Rava Cheela Batter Spread Out On the Pan

Keep the cheela’s thickness even: not too thick not too thin, no lumps, abrupt mounds or craters.

For best results make carrot cucumber rava cheela slightly thicker than besan cheela or moong cheela.

Cover and cook on low heat, undisturbed, for 7 minutes.

Resist the urge to dig under the base of the cheela too early – if you do that, your cheela might end up as a sorry version of upma! Wait out those 7 minutes and your cheela will reward your patience: its edges will, without effort from you, turn golden and gracefully part from the pan.

Rava Cheela, Side Down Almost Cooked

Gently slide a spatula under the cheela: check if you can lift it entirely up without scraping. If you can’t, cover the pan again and wait a few more moments. Retry – it should work now.

Flip the cheela over. Press with your spatula.

Carrot Cucumber Rava Cheela

Cover again and cook for 5 minutes or till no raw spots remain.

Cucumber carrot rava cheela is ready.

Cucumber Carrot Rava Cheela

Repeat till all the batter is used up.

To Serve:

Serve carrot cucumbe rava cheela with any sweet/spicy chutney.

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