Mixed Lentils & Beetroot Cheela

Soak the lentils overnight. Then grind into a fine paste along with ginger, green chilies and required quantity of water.

To the ground batter, add the beetroot puree and all the dry spices. Mix well and keep aside for 10 minutes.

Heat a tawa / griddle and add few drops of oil. Sprinkle some water and once it sizzles off wipe clean with a tissue.

Spread a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a serving plate.

Make similar cheela with the remaining batter and serve them hot with chutney or pickle.