Meetha Cheela

This Indian meetha cheela is an easy and quick pancake that takes only few minutes to prepare. It requires a wheat flour batter with the addition of sugar and water, then roasted on a griddle with ghee or oil. Its taste is sweet and savory. This meetha cheela is generally eats in breakfast. However, if you’re in a hurry and find something delicious, this is also for you.

About Meetha Cheela

Meetha cheela or aate ka cheela is also known as sweet cheela. Or we can say sweet pancake and dosa. This cheela is very easy to prepare. This meetha cheela requires wheat flour, sugar, water, dry coconut, and then roasted with ghee or oil.

There are many types of cheela, like Suji Chilla, Besan Chilla, and Moong Dal Chilla. But Meetha cheela has a unique place in my heart. All cheela’s has the same process to make only ingredients are changed. In place of wheat flour, we use other variations like semolina, gram flour, and moong dal. Or in sweet chilla, instead of using veggies, we add grated dry coconut.

From my childhood I familiar with this delicious meetha cheela. My mother always makes it for us and packs it for our school lunch box. I like them the most and eats 4 to 5 cheela at a time. This is one of my favorite cheela among all cheela. From back them I know by it meetha paratha. But when I grew up then I known to call it meetha cheela.

This meetha cheela is very healthy and nutritious. It is the favorite dish of everyone from children to adults. Mostly children enjoy eating them. They make them to roll and then eat. They are best to make in breakfast or brunch. Serve this cheela with a cup of tea, milk, or any chutney. But I like to eat them alone.

Why try this recipe

• Very easy to prepare

• Best for busy people if in hurry

• Good for children and adults also

• Healthy and nutritious

• Good source of energy

Ingredients

Wheat flour- I used homemade wheat flour in this recipe. But you can also use store-bought.

Water- Both simple or filtered water can be used.

Sugar- I add refined sugar to this recipe. Brown sugar or jaggery can also be used. I don’t like to add jaggery in my cheela because I feel refined sugar gives a better taste.

Dry coconut- I like to add grated dry coconut in my cheela. This gives the cheela a little creamier taste. But you can skip this if you don’t like.

Oil/ghee- I used mustard oil for roasting. But ghee can also be used. You can use any of them to your preferences.

(Step-by-step)

How to make Meetha Cheela

Make a sugar and water solution

1.First take a pan and add 1 cup of water with 1/2 cup sugar on medium heat.

2. Let the water and sugar come to a boil.

3. When one boil has occurred and the sugar and water have formed a solution, then turn off the heat. Just keep it aside until it cools down.

Make Batter

4. Take 1.5 cups of wheat flour in a bowl.

5. Then add sugar and water solution little by little.

6. Mix them very well with the spoon or wired whisk. Make sure there are no lumps in the batter.

7. Now add 3/4 cup grated coconut to it.

8. Now, mix again very well. Make the batter in a smooth texture. The batter should not be too thick or runny. Leave the batter for 15 minutes.

Roast the Cheela

9. Heat a non-stick griddle/tawa on medium heat. When the tawa is heated, sprinkle some oil on it.

10. Now take the batter with the help of a spoon.

11. Pour the batter into the middle of the griddle. When you pour the batter onto the tawa, the heat should be low unless you don’t pour the batter properly.

12. Now spread it in a circular motion 8-10 inches. Pour oil all over its edges.

13. After 1 minute, flip the cheela from another side with a spatula. Again, pour oil on its edges.

14. Now, again flip it and press gently with a spatula until it has a golden texture.

15. When the golden texture has come on the cheela, remove it. Repeat the process with the rest batter.

Serve this meetha cheela with any chutney and curd or you can serve it with a cup of tea. This meetha cheela is also good pack for school lunch box.

Tips

• Use a non-stick tawa for making this cheela. If you are using an iron griddle, then there are chances of cheela sticks on it.

• The batter’s consistency should not be too thick or runny. It should have a smooth texture.

• When you pour the batter onto the griddle, the heat should be low. Otherwise, you don’t pour the batter properly, and there is a chance of burning of cheela.

• Adding sugar directly to the batter takes more time to mix completely. So it’s better to make the sugar and water solution first and then add it to the batter.