Lauki Chilla | Bottle Gourd Pancake Recipe | How to Make Lauki Cheela for Breakfast | Chef Bhumika
Learn how to make Lauki Chilla at home with our Chef Bhumika
Chef Bhumika shows you how to make delicious and healthy Lauki Chilla, a perfect breakfast option. This nutritious recipe uses bottle gourd, which is low in calories and high in vitamins and minerals, promoting good digestion and hydration. Simple to prepare, these savory pancakes are a great way to start your day with a wholesome and tasty meal, and they are easy for students to make as well.
Ingredients:
⅓ Bottle Gourd (peeled & grated)
3 tbsp Red Carrot (chopped)
A handful of Coriander Leaves (chopped)
1 Onion(chopped)
1 tsp Garlic (chopped)
1 tsp Ginger (chopped)
1 Green Chilli (chopped)
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Chaat Masala
1½ tsp Coriander Seed Powder
¼ cup Whole Wheat Flour
⅓ cup Sorghum Flour
3 tbsp Rice Flour
Salt (as per taste)
½ cup Water
¼ cup Water
Oil (for drizzling)
Chef Bhumika shows you how to make delicious and healthy Lauki Chilla, a perfect breakfast option. This nutritious recipe uses bottle gourd, which is low in calories and high in vitamins and minerals, promoting good digestion and hydration. Simple to prepare, these savory pancakes are a great way to start your day with a wholesome and tasty meal, and they are easy for students to make as well.
Ingredients:
⅓ Bottle Gourd (peeled & grated)
3 tbsp Red Carrot (chopped)
A handful of Coriander Leaves (chopped)
1 Onion(chopped)
1 tsp Garlic (chopped)
1 tsp Ginger (chopped)
1 Green Chilli (chopped)
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
½ tsp Chaat Masala
1½ tsp Coriander Seed Powder
¼ cup Whole Wheat Flour
⅓ cup Sorghum Flour
3 tbsp Rice Flour
Salt (as per taste)
½ cup Water
¼ cup Water
Oil (for drizzling)
Category
🛠️
LifestyleTranscript
00:00Lauki is one of those vegetables which is mostly not liked either by kids or adults.
00:05Today we are going to sneak it into cheela form, we are making lauki cheela, let's see how to make it.
00:10I am using 1 third of a lauki today, I will start by peeling it completely.
00:19Once peeled, wash the lauki and pat it dry and start grating it.
00:24Lauki has a lot of water content so it's easy on your hands when you grate it.
00:28You can also chop it finely but I find that grating it really integrates it into the cheela.
00:38To the grated lauki, I am going to add in some finely chopped carrots,
00:42I am using red carrots today but you can also go for the orange ones.
00:45I am adding a handful of chopped dhania leaves and I am using 1 chopped onion,
00:51garlic around 1 tsp, 1 tsp of finely chopped ginger and 1 green chilli again finely chopped.
00:59Time to add some masalas, I am starting with 1 fourth tsp of turmeric powder,
01:04half a tsp of red chilli powder, I am using half a tsp of chaat masala,
01:091 and a half tsp of coriander seed powder.
01:12I am making the cheela today with a mix of whole wheat flour,
01:16I am adding in 1 fourth cup of whole wheat flour, 1 third cup of jawar atta
01:22and 3 tbsp of rice flour. This makes the cheelas nice and crispy from outside.
01:27Now I am going to add in salt as per taste and we are going to start mixing this with a spatula.
01:33Please note that the lauki has a lot of water content so it's going to mix very well with the
01:39atta. You can always add in more water later. The great thing about cheelas is that you can
01:45use any flour of your choice. You can use besan, bajra, rajgira or sattu atta or even shingara
01:53atta if you like. You can also change the consistency of the water depending on what
01:59you are looking for. I have noticed that whenever you use wheat flour in cheelas it turns out to be
02:04a little dense but don't worry it's easily avoidable by adding in a little extra water.
02:10Now let's make a batter out of this. I am going to start adding in water.
02:14Add in little water at a time. You can start by adding half a cup first.
02:22I am going to add in a little more water.
02:27Around 1 fourth cup. This is the consistency that I am looking for.
02:33So you can adjust the water as per the mixture of flour that you are using.
02:38Cover and rest it for at least 15 minutes before you start making your cheelas.
02:44After 15 minutes the flour would have absorbed a lot of the moisture and then you can make
02:49amazing cheelas with it. I am just going to give this one last mix. A couple of scoops on a hot
02:55tawa. This is a non-stick tawa so I am not using any oil on the bottom. Add a few drops of oil
03:07on the side. After about a minute you will start noticing a few bubbles here and there
03:12and the top will start drying up. This is when you can start to flip it. I am going to loosen it
03:18from all the sides first. Flip it and cook it from the other side as well.
03:28This beautiful golden brown colour is absolutely perfect but I like my cheelas a little extra
03:33crispy so I am going to cook it from the other side once again for a few more seconds.
03:38The rice flour in the cheela makes it nice and crispy from outside
03:42and the lauki keeps it soft from within. Let's flip and check the bottom.
03:49This colour is absolutely gorgeous. The cheela is ready to come out of the tawa into my plate.
03:57I am going to make a few more just like this.
04:07The cheela is ready to serve. Make this a part of your breakfast menu and let me know how it turns
04:24out when you try this recipe out. This is Chef Pumika signing off from Rajshri Food.