How to make Stuffed Cheeley - Cheelas with stuffing.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole Wheat Flour, Moong Sprouts (अंकुरित मूंग )

Cuisine : Indian

Course : Snacks and Starters

Stuffed Cheeley Recipe Card

Stuffed Cheeley

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Stuffed Cheeley checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like German Pretzels, Fried Chicken, Dahi Papdi Chaat, Indian Chicken Bruschetta.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Stuffed Cheeley Recipe

  • Whole Wheat Flour 1/4 cup

  • Moong Sprouts 2 cups

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Oil to shallow fry

  • Butter to serve

  • Stuffing

  • Moong sprouts blanched 1 cup

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies chopped 2

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Onion chopped 1 medium

  • Tomato chopped 1 medium

  • Fresh coriander leaves chopped 1 tablespoon

  • Lemon juice 1 teaspoon

  • Salt to taste


Step 1

Mix together wheat flour, rice flour, gram flour, salt, turmeric powder, red chilli powder and cumin powder in a deep bowl.

Step 2

Add sufficient water and mix to make a smooth batter of dosa consistency. Let it rest for fifteen minutes.

Step 3

Meanwhile for stuffing heat oil in a pan. Add cumin seeds and when they begin to change colour, add green chillies, red chilli powder, turmeric powder, cumin powder and sprouted moong and mix.

Step 4

Add onion, tomato and mix. Add coriander leaves, lemon juice and salt and mix well.

Step 5

Heat a non stick pan, grease it lightly. Pour a ladle of the batter and spread to make a round cheela. Drizzle oil all around and cook on medium heat.

Step 6

Place a little stuffing in the middle and fold the two sides over it and flip and cook for half a minute.

Step 7

Or you can place the stuffing on one end and fold the other end over it to make a half moon shaped cheela. Serve hot.