Green Cheela

Kale Vegan Omelette
Course: Breakfast
Keyword: Cheela
Servings: 3 cheelas

Equipment

  • Flat non-stick pan
  • Ladle (to pour cheela batter)
  • Spatula (to flip cheela)

Ingredients

  • 1 cup Cheela batter

Vegetables

  • 1 cup Kale
  • 1/2 tsp Ginger finely grated
  • 1/4 cup Tomatoes finely chopped
  • 1/2-2/3 tsp Green chilies finely chopped, optional if you like spicy

Spices

  • 1/4 tsp Rock salt
  • 1/4 tsp Black salt if not available, substitute for your regular salt
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Carom seeds (ajwain)

Instructions

Prep

  • Place the cheela batter in the blender along with the salt, turmeric, carom seeds, ginger, kale, green chilies.
  • Blend into a paste and pour into a mixing bowl.
  • Add tomatoes. Mix well.

Spread

  • Medium heat a flat non-stick pan.
  • Take a ladle full of the prepped batter and pour on the pan.
  • With the back of the ladle, spread lightly so the cheela doesn’t break OR rotate the pan to spread it in a circle as much as possible.

Flip

  • Within a few minutes, you will see the edges begin to leave the pan.
  • Flip it and cook; pressing down lightly with a spatula for thorough cooking.
  • Flip it over again. When you see light brown spots on the cheela, you know it’s done.

Savor

  • Savor the cheela hot. Consider dipping it in some chutney.

Notes

This Green Cheela will help you check off four boxes in Dr. Gregor's Daily Dozen checklist
  • Beans (yellow split-peas)
  • Other Vegetables (tomato)
  • Spices (1/4 tsp turmeric)
  • Cruciferous vegetables (kale)
  • Greens (in chutney)
Learn more about Dr. Gregor's Daily Dozen here.
Alternative: Substitute kale for any green leaf vegetable like spinach, lettuce, cabbage. Alter ingredient quantities as per your liking.