Origin Multigrain Cheela Recipe

Cheela is a popular North Indian dish, traditionally made with gram flour. This multigrain version adds more nutrition by combining different flours like wheat, millet, and oats for a fiber-rich, protein-packed meal.

Why You’ll Love This Recipe

It’s wholesome, quick to make, and super flexible — you can add your favorite veggies or spices. Plus, it’s light, easy to digest, and pairs perfectly with chutney or yogurt.

Also Read : Banana Pancakes the Easy Way

Multigrain Cheela Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• ¼ cup whole wheat flour

• ¼ cup besan (gram flour)

• 2 tbsp ragi (finger millet) flour

• 2 tbsp oats flour (or ground oats)

• 1 small onion, finely chopped

• 1 green chili, finely chopped (optional)

• 2 tbsp fresh coriander, chopped

• 1 tsp cumin seeds

• 1 tsp grated ginger

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

Directions

• In a bowl, mix all the flours, cumin seeds, salt, onion, green chili, coriander, and ginger.
• Gradually add water while stirring to make a smooth batter — not too thick or runny.
• Heat a non-stick pan over medium heat and lightly grease it.
• Pour a ladleful of batter and spread gently to form a thin pancake.
• Drizzle a little oil around the edges and cook until the bottom turns golden brown, about 2–3 minutes. Flip and cook the other side until done.
• Serve hot with your favorite chutney or yogurt.

Notes

• Feel free to add grated vegetables like carrots or zucchini for extra flavor and nutrition.
• Adjust the spices to your taste — a pinch of turmeric or chaat masala works great.
• Batter can be refrigerated for 1–2 days.

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Origin Loaded Roasted Cauliflower Recipe
Roasted cauliflower has become popular in various cuisines, especially in recent years with the rise of low-carb diets like keto and paleo. The concept of “loaded” vegetables, particularly loaded potatoes, inspired this version with cauliflower, offering a healthier alternative while still delivering indulgent flavors. This dish brings a fresh twist to roasted cauliflower, making it a hit for gatherings or family meals.

What I Love:
I love Loaded Roasted Cauliflower for its crispy texture on the outside and tender, flavorful interior. The toppings add layers of richness and creaminess, making it feel indulgent while still being a vegetable-based dish. It’s a perfect balance of flavors and textures, from the savory bacon (or its plant-based equivalent) to the melted cheese and tangy sour cream. It’s a versatile dish that works as a side or a main.

Also Read : Best Classic Margarita Recipe

Loaded Roasted Cauliflower Recipe

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

407

kcal

Ingredients

• 1 large cauliflower head (cut into florets)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 1/2 cup shredded cheddar cheese (or dairy-free cheese)

• 1/4 cup cooked bacon or plant-based bacon bits

• 1/4 cup sour cream or plant-based sour cream

• 2 tbsp fresh chives (chopped)

• Optional: Crushed red pepper flakes for heat

Directions

• Preheat the oven to 200°C (400°F).
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
• Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
• Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
• Remove the cauliflower from the oven and sprinkle the shredded cheese over the top. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and top with bacon bits, a dollop of sour cream, and chopped chives.
• Optionally, sprinkle with crushed red pepper flakes for an extra kick.
• Serve hot and enjoy!

Notes

• You can substitute bacon with crispy roasted chickpeas or a vegan sausage to make the dish plant-based
• For a dairy-free version, use plant-based cheese and sour cream.

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