Normally, in Indian households, you would see more of savory breakfast over sweet breakfast. As long as I can remember, either my grandmother or my mother would make these savory crepes by creating a batter of chickpea flour only and no vegetables. Not to forget the oil that went with it.
When I started cooking these crepes, I always wanted to make them healthy by adding vegetables and oat flour to the mix. To my surprise, I served them to my kids and they liked it too. I whip these whenever I am not in the mood of cooking a big breakfast or lunch and it also helps me clean out vegetables out of my fridge.
Makes 10 Crepes/Cheelas
1 cup white onion; finely chopped
1 cup zucchini; grated
1 cup fresh spinach; finely chopped
3/4 cup Oat flour
1 cup Chickpea flour
1 tsp turmeric powder
1 tsp Garam Masala
1/2 tsp red chili powder (adjust to taste)
1 tsp sea salt (adjust to taste)
1 tsp ginger powder (fresh ginger can be used too)
1 cup water
Preparation (Youtube – https://youtu.be/dTe9uUpB7QA)
- Take a big mixing bowl, put oat flour, chickpea flour, spinach, zucchini, and onion. Whisk them.
- Mix turmeric powder, Garam Masala, red chili powder, salt, ginger powder. Add water in small quantities/slowly until the batter has a smooth texture, like pancake batter.
- Cover it with the plastic wrap or cling wrap and place it aside
- Place a flat skillet on medium heat. Once the skillet is hot, pour approx. 3 tbsp of batter on the skillet. Spread the batter evenly with the help of spoon in a circular motion.
- Cheela or crepe will look dry on the top. It means its time to flip.
- Flip each side every 2 mins. Until cheela or crepe looks crisp or cooked, however you desire.
- Enjoy with green chutney , tomato green pepper chutney, green chili pickle or your favorite chutney.