Cook's Hideout: Cheela (Vegan Omelette) & Vegetable Upma

April 18, 2014

Cheela (Vegan Omelette) & Vegetable Upma

It is Spring break time for my son this week and making interesting meals for him has been a challenge for me. So I referred to the cookbook 'India: The Cookbook' by Pushpesh Pant and found this quick and easy Cheelas. I've always wanted to make these vegan omelettes, but never got around to make them. My son really liked them and gobbled up a couple with some ketchup. They taste the best when served hot out of the pan.
Cheela -- Vegan Omelette

Cheelas are basically besan (chickpea flour) dosas (crepes). They take about 15 minutes to make from start to finish. They are protein rich and healthy. Any vegetable that is grated or shredded can be added to cheelas to make them more substantial.
Cheela -- Vegan Omelette
Ingredients: Makes 4~5 Cheelas
Besan/ Chickpea flour - 1cup
Green chilies - 2, finely chopped
Tomato - 1 small, finely chopped
Cumin seeds - ½tsp
Cilantro - 2tbsp, finely chopped
Salt - to taste

  • Add enough water to besan to get a pour able consistency. Add the rest of the ingredients and whisk for 1 minute.
  • Heat a nonstick pan; add 1tsp oil and the batter with a ladle. Swirl the pan and cook for about 2 minutes or until golden brown. Flip and cook for 1 more minute. Serve immediately.
Cheela -- Vegan Omelette
I also made some upma along with the cheelas. Original recipe used just sooji, but I added some semya (vermicelli) too because I only had ½cup of each and wanted to use up both of them. Addition of garlic and yogurt to the upma sounded interesting to me and they sure add good flavor to the dish.

Vegetable Upma:
Sooji/ Semolina - ½cup
Semya/ fine vermicelli - ½cup
Onion - 1 small, chopped
Mixed vegetables - 1cup, chopped (carrots, green beans, peas, cauliflower, corn etc would be great)
Green chilies - 2, finely chopped
Ginger - 1" piece, finely grated
Garlic - 1 clove, finely minced
Curry leaves - 10~12
Yogurt - 2tbsp
Cilantro - 3tbsp, finely chopped
Mustard seeds - ½tsp
Cumin seeds - ½tsp
Urad dal - ½tsp
Salt - to taste

  • Heat 1tbsp oil in a pan; add mustard seeds, cumin seeds and urad dal. Once the seeds start to splutter, add the curry leaves, green chilies, ginger and garlic. Cook for 1 minute.
  • Next add chopped onions and mixed vegetables, cook till veggies are tender, about 6~8 minutes.
  • Add salt, 2cups of hot water, yogurt and mix well. Slowly stir in the semya and sooji, mixing constantly, to avoid forming lumps. Cover and cook on low flame until cooked through, about 4~5 minutes. Serve hot.
Vegetable Upma

Linking this to Valli's 'Cooking from Cookbook Challenge: April -- Week 3'.

Also linking to 'Fabulous Feast Friday# 11', being hosted this week by Usha and me.
Also to Valli's 'Come Join us for Breakfast' event.


  1. Cheela and upma both makes me hungry, i can happily have it for my sunday brunch.

  2. ur pics are very beautiful Pavani,,, they tempt us to grab frmo the screen !

  3. Wow that's so beautiful Pavani..and thank you for sending it for the events..:)

  4. you are making me drool here!!! that upuma / salad is mind blowing and beautiful!!

  5. Both the cheela & upma looks wonderful, Pavani.

  6. after making rice cheela, I am no longer afraid of them - this is a delicious combo


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