Spinach and Makhana Sabudana Cheela: A Healthy Fasting Recipe
4 hours 25 minutes
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About Spinach and Makhana Sabudana Cheela: A Healthy Fasting Recipe
Craving a light yet satisfying meal that bursts with flavor? This Spinach and Makhana Sabudana Cheela is a healthy and delicious twist on traditional thalipeeth, perfect for fasting days or any time you desire a wholesome dish.Nutrient-rich spinach mingles with the satisfying crunch of fox nuts (makhana) and tapioca pearls (sabudana). This delightful combination creates a cheela that's both flavorful and incredibly nutritious.Enjoy this versatile dish for a fulfilling dinner or a quick and healthy snack. It's the perfect balance of taste and nourishment.
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Recipe Time & More
Prep4 hours
Cook25 minutes
Total4 hours 25 minutes
Ingredients
Soaking Ingredients
- 2 cup Tapioca Pearl tapioca pearls, large sized
- 1 cup Fox Nut fox nuts
Cheela Mixture
- 2 Potatoes boiled, medium size
- 2 cup Spinach finely chopped
- 2 Tomatoes chopped
- 1 tbsp Chili finely chopped, green
- 1 tbsp Lemon Juice
- 1.5 tsp Sendha Salt or as per taste
- 1 tsp Chili Powder red
- 1 tsp Mango Powder dry
- 1 tsp Cumin Seeds roasted
For Cooking
- Oil as required
Instructions
- Wash the sabudana and soak it in water for 4 hours. Soak the makhana for 30 minutes. This softens both ingredients for a better texture.
- In a blender, combine the makhana, lemon juice, green chili, and tomatoes. Blend until a smooth paste forms. Boil the potatoes until tender, then grate them.
- Coarsely grind the soaked sabudana. In a large bowl, combine the ground sabudana, makhana paste, grated potato, chopped spinach, salt, red chili powder, dry mango powder, and roasted cumin seeds. Mix well to ensure all ingredients are evenly distributed.
- Heat a non-stick pan or tava over medium heat. Add a small amount of oil to the pan. Using your hands, take a portion of the sabudana mixture and form it into a small, flat cheela directly on the hot pan.
- Cook the cheela for 2-3 minutes per side, or until golden brown and cooked through. Cooking on low heat ensures the cheela cooks evenly without burning.
- Serve the Spinach and Makhana Sabudana Cheela hot with curd or tomato chutney.
Recipe Notes
Good To Know
- For added crunch and flavor, lightly roast the makhana (fox nuts) in ghee or oil before mixing them into the batter; this prevents them from turning soggy and enhances their nutty taste.
- If you prefer a tangier flavor, add a spoonful of amchur (dry mango powder) or squeeze fresh lemon juice into the batter just before making the cheelas.
- To prevent sticking and achieve a crispy exterior, use a well-seasoned cast iron skillet or nonstick pan, and drizzle a little extra oil or ghee around the edges while cooking.
- For a protein boost and extra color, finely chop and mix in a handful of fresh coriander leaves or grated paneer to the batter before cooking.
Expert Tips
- Achieve a lacy texture by adding a splash of club soda or sparkling water to the batter just before cooking.
- Customize your cheelas by adding finely chopped vegetables like onions, tomatoes, or spinach to the batter.
- For a complete meal, serve the cheelas with a side of yogurt and your favorite chutney.
Storage Instructions
- Leftover cheelas can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat them in a dry skillet over medium heat or in the microwave until warmed through.
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Recipe Nutrition
Calories: 139kcalCarbohydrates: 6gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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I’m excited to try this recipe!
This looks so appealing! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
Absolutely fantastic! Thanks for the recipe.