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Cheela is a popular Indian breakfast option, usually made with gram flour (besan). In this upgraded version, we’re combining soya granules (for protein) and grated gobhi (cauliflower) (for crunch, fiber, and flavor). This makes the cheela not just filling but also nutrient-dense, giving it a hearty bite and a delicious taste.
This Soya Gobhi Cheela is gluten-free, protein-rich, and easy to digest. It’s ideal for weight-watchers, gym-goers, or anyone looking for a healthier alternative to parathas or dosas. Serve it with green chutney, curd, or even roll it into a wrap for a complete meal.
Prepare Soya:
Soak soya granules in hot water for 10 minutes.
Squeeze out excess water and keep aside.
Make Batter:
In a bowl, mix besan, soya granules, and grated cauliflower.
Add onion, chilies, coriander, ginger, and spices.
Add water gradually to make a smooth, pourable batter (like dosa batter).
Cook Cheela:
Heat a non-stick pan or tawa and grease lightly with oil.
Pour a ladle of batter and spread it like a pancake.
Drizzle a few drops of oil around edges.
Cook on medium flame until golden brown on both sides.
Serve:
Stack the cheelas hot, serve with green chutney, curd, or tomato ketchup.
Add a spoonful of oats flour for extra fiber.
For a crispier cheela, make the batter slightly thinner.
Kids’ version: skip chilies and add grated cheese on top.
Can also add grated carrot or spinach for more nutrition.
Yes, you can replace besan with moong dal paste or oats flour, but besan gives the best binding.
It’s already vegan—just cook with oil instead of ghee.
Yes, it stays fine in the fridge for up to 24 hours. Stir before using.
Yes, add 2 scoops of unflavored protein powder or mix with moong dal paste for extra protein.
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