Sasmita Beetroot Seviyan Cheela is a vibrant and flavorful variation of the traditional Indian savory pancake aka Cheela. The earthy sweetness of the beetroot complements the nuttiness of the vermicelli (seviyan).
What is Cheela?
Cheela is a popular Indian savory pancake from a batter typically consisting of gram flour (besan) or semolina (sooji), mixed with water and various spices. Unlike its sweet counterpart, which may include ingredients like sugar or fruits, savory cheela is seasoned with savory spices and sometimes finely chopped vegetables. Ladle the batter onto a hot griddle or frying pan and cook until golden brown and crispy on the edges.
Cheela pairs well with various chutneys, sauces, or yogurt, adding an extra layer of flavor and texture to the dish. Well, this savory cheela is a versatile dish and one can customize it according to personal preferences and regional variations. Here I have given a twist with beetroot and seviyan, hence Beetroot Seviyan Cheela.
Beetroot Seviyan Cheela!
Beetroot seviyan cheela is a delightful fusion of flavors and colors that will tantalize anyone’s taste buds. The combination of grated beetroot, vermicelli (seviyan), and aromatic spices creates a harmonious blend of sweet and savory notes in every bite. The earthy sweetness of the beetroot complements the nuttiness of the vermicelli, while the spices add a depth of flavor that elevates the dish to a whole new level.
The incorporation of beetroot not only lends a stunning pink hue to the cheela but also adds a nutritional boost, thanks to its high levels of vitamins and antioxidants. Beetroot’s natural sweetness beautifully complements the savory notes of the spices, resulting in a balanced and wholesome dish perfect for breakfast or as a light meal.
How to make this Beetroot Seviyan Cheela ?
To prepare beetroot seviyan cheela, start by blending some chopped beetroots, ginger, green chilies and make a fine puree.
Next make a batter from semolina, roasted seviyan, peanuts, dahi, beetroot puree, cumin seeds, and salt, and rest it for around 15 minutes. Then check the consistency and add a little more water if looks very thick.
Take a ladle full of batter and gently spread it on the tawa (griddle) with the backside of the ladle. Cook until crispy and golden brown. The result is a vibrant pink cheela that is not only visually stunning but also incredibly delicious.
Serving suggestion-
Serve this beetroot seviyan cheela hot off the griddle, accompanied by tangy mint chutney or creamy yogurt for a delightful culinary experience. And that is sure to tantalize the taste buds.
With its fusion of colors and flavors, beetroot seviyan cheela is not only a feast for the palate but also a feast for the eyes. And that makes it a delightful addition to any mealtime spread.
Whether enjoyed as a nutritious breakfast option or a satisfying snack, these cheelas are bound to become a favorite among health-conscious eaters for sure.
There is nothing complicated about this recipe and I have posted a quick video on my Insta Page. You can refer to that, for a quick understanding.
Event-related to this post :
The February month challenge in the ‘Shhhhh Cooking Secretly Challenge’ group was ‘Post Pregnancy Food’, suggested by Aruna. Well, I was partnered with Preethi Prasad for this theme, she gave me 2 secret ingredients Dalia and Cardamom, and I gave her the secret ingredients Dry ginger and Cumin seeds. And, as usual, using my two ingredients I have come up with this Dalia Kheer for the theme contribution.
📖 RECIPE CARD
Beetroot Seviyan Cheela
Ingredients
- 1 cup Semolina (sooji)
- ½ cup Seviyan (roasted)
- 1½ cup Beetroot (chopped )
- ¼ cup Peanut (roasted and crushed)
- ½ cup Dahi
- 1 inch Ginger
- 3-4 pieces Green chili
- ½ tsp Cumin seed
- Oil as needed
- Salt as needed
- Water as needed
Instructions
- First in a blender jar take chopped beetroots, ginger, green chilies and make a fine puree.
- Next in a mixing bowl, take semolina, roasted seveiyan, peanuts, dahi, beetroot puree, cumin seeds, salt.
- Slowly add water and start mixing till well combined.
- Cover the bowl and allow to rest for 15 minutes.
- Then check the consistency and add little more water if looks very thick.
- Heat the dosa tawa and grease with oil.
- Sprinkle some water to check the serface is well heated or not.
- Take around a ladle full of batter and gently spread on the tawa (griddle) with the backside of the ladle.
- Drizzle oil on top and allow to cook the bottom side for around 2-3 minutes.
- Flip the pancake and cook the other side for around 1-2 minutes more or until the other side also gets cooked.
- Serve hot with any sauce !
Notes
- Adjust the spiciness as desired.
- Ingredients can be doubled or halved, as per the requirements.
Colourful Sevaiyan Cheela – and nutritious too – lovely share Sasmita
Beetroot Seviyan Cheela with roasted peanuts so delightful and colourful. Nutritious breakfast idea. Beautifully captured.
Love these colourful vermicelli cheela! I’m sure they tasted just as delightful. These are great to serve kids after school.
Healthy and a colorful treat for kids and apt for breakfast or lunchbox.
lovely idea of beetroot seviyan cheela. Not only is it colourful, it is such a healthy breakfast.
Wow! The beetroot seviyan cheela is so very colourful and delicious. I absolutely love the recipe. Making it tomorrow for breakfast.
This cheela has a vibrant color and I love the seviyan and peanuts in this too.