Healthy morning starts with a healthy breakfast that keeps our tummy light and our body energized. We have grown up eating Cheela in breakfast. My mom use to make varieties of cheela. It’s not just instant but can be made with almost anything and everything. Besan, Suji, Atta etc are common flours for making a cheela. When made in a non-stick pan the cheela becomes crisp and oil free.
Yesterday while shopping for vegetables i got lots of spring onions. Thought to utilize the leaves to its fullest. In Chattisgarh spring onions is used for making lot of things. It is widely used in dal, vegetables, chutneys , badi , papad etc. One of a very famous regional chattisgarhi dip is Raw mango n spring onion dip. The tangy taste of raw mango when blended with rustic flavor of spring onion gives a kick to your palate.
While going through the pantry jars i came across lots of left over flours in the containers. That was when i got an idea of making pan cakes with mixed flours and finely chopped spring onion leaves. I used Jowar, Bajra, Urad and Chawal Atta for making the pan cakes. The spring onions added a bite to the pan cakes and the rice flour helped it in giving a crunch to it’s texture.
So what more do i need…a strong cup of coffee with some crispy mixed flour pan cakes accompanied with a rustic raw mango n spring onion dip. Thouroughly enjoyed my breakfast amongst the midst of nature this morning. Complete Bliss !!!