July 09, 2022

Brussel Sprouts Spinach Cheela (Vegan Breakfast)

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 Cheela or Besan ka cheela is a popular brekfast  in North India made from gramflour known as Besan . There are many variants in making cheela ,can be plain with just basic spices used for flavoring or we can add in some finely chopped veggies and make it a healthier version .

Cheela makes for a very filling breakfast and also a perfect lunch box option.  Gramflour is certainly a magic ingredient which makes the recipe absolutely delicious and tasty . This morning it was raining and chilly making us want to indulge in something that would pep us up for the day and we dint want to have anything deep fried ,so that's how this healthy breakfast was made .

I generally make Tomato Omlettes which are a very popular Street food in Bombay, today this cheela was kind off fusion recipe where I used finely chopped Brussel Sprouts and spinach in the recipe. I used my mini  uttapam pan to make bite sized cheelas just for fun and fancy sake but you can always use the regular dosa pan to make them . If you don't have Brussel sprouts you can also used finely chopped cabbage mixed to the batter.

Brussel sprouts belong to the cabbage family and very popular in western countries.  Brussel sprouts are a good source of vit C and vit K . Exercise medical caution if you are on any kind of medication or blood thinners before using Brussel sprouts . Also,they have a slightly strong odor and turn rubbery when over cooked ,hence donot overcook and keep and eye while cooking 

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - simple
Serves - 3 to 4

2 cups gramflour/besan
2.5 cups water 
2 tsp red chilli powder 
1 tsp crushed ajwain /carom seeds
1 finely chopped green chilli 
1/2 cup Brussel sprouts finely chopped 
1/4 cup spinach finely chopped 
Handful of corriander and mint finely chopped 
Salt as needed
Finely grated ginger 
Pinch of asafoetida 
Oil to roast the cheelas


  • In a wide mixing bowl prepare a lump free batter using the gramflour. 
  • Add the red chilli powder, salt, asafoetida,ginger, crushed carom seeds, chopped Brussel Sprouts, spinach and the mint + corriander and mix well.
  • Adjust salt and spices if needed and let the batter rest for 15 mins . The batter should be of pouring consistency like that of dosa batter. 
  • Heat the pan and pour the batter from center and slightly spread it outside.  Keep it slightly thick and don't spread it too thin. 
  • Drizzle oil around the cheela and let it cook on medium flame . Gramflour takes a while to cook,so don't rush into flipping it over .
  • Once the top side appears dry,carefully flip it over and cook the underside .
  • Take it off the pan and serve it with tomato ketchup or green chutney.  You can also grate some cheese or slather some butter when serving it to kids.  

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  1. that's a wonderful east meets west delcacy! the brussel sprouts cheela looks fantastic. I have heard a lot about this veggie, must look for local markets which stock this veggie

  2. I love this idea. Since we get so much Brussels sprouts in season, it is pretty good to have recipe that we can use with it.

  3. Wow! these yum cheela will definitely make breakfast absolute delight. Love the idea of adding brussel sprouts to the cheela batter.

  4. I don't like having Brussel sprouts on their own but adding them to a cheela batter is a wonderful idea. Love these mini cheela. A healthy and filling breakfast option.

  5. Cheela with brussel sprouts in it is a good idea. It is filling and can be made in a jiffy.


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