- Serves
- 4
- Portion
- 2 cheelas
- Time
- 25 min
- Texture
- Soft
- Season
- Spring–summerMonsoon
- Dosha
- Vata
- Pitta
- Kapha
Light; Kapha-reducing
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Gram flour (besan) | 1¼ cups | 120 g | 600 g | |
| Bottle gourd (lauki) | 1 cup grated, squeezed | 150 g | 750 g | |
| Carom (ajwain) | pinch | 0.5 g | 2.5 g | |
| Turmeric powder | ⅛ tsp | 0.5 g | 2.5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Coriander leaves | 2 tbsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Water | ⅔ cup | 150 ml | 750 ml | |
| Ghee (cow) | for cooking | 16 g | 80 g |
Method
How to cook it
Step 1: Whisk besan with water to a smooth batter.
Step 2: Add lauki, spices, ginger, coriander and salt.
Step 3: Spread on a hot tawa; cook covered with ghee 2 minutes; flip.
Step 4: Serve with mint–curd dip.
Nutrition
Per serving, estimated
158kcal
Energy
6.9g
Protein
5.9g
Fat
19.2g
Carbohydrate
3.6g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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