Kuttu Cheela Recipe -How to make Kuttu Ka Cheela Or Dosa in Home

 Kuttu Ka Dosa Recipe: One of the greatest Hindu celebrations, Sharad Navratri is here. The nine-day spectacle is a committed to the nine manifestations of Goddess Durga, wherein numerous lovers watch formal diets (vrat). During these diets, there are a couple of limitations with just certain nourishments reasonable to eat. Enthusiasts cease from eating meat, fish, eggs, beats, oats, grains and vegetables, yet there are numerous superfoods that one can remember for a vrat-accommodating eating routine. Sabudana, kuttu, water chestnut flour, millet and amaranth are a portion of the superfoods alongside practically all organic products that one can without much of a stretch depend on. 

Kuttu ka cheela or falahari cheela is a customary Indian fasting formula that isn’t just brisk and simple to make yet in addition make a vegetarian and without gluten cheela formula. 

kuttu cheela

Kuttu, otherwise called buckwheat flour, is usually utilized by most of individuals in India during fasting days, particularly in Navratri. Kuttu paratha, kuttu ka dahi bhalla, kuttu papdi visit, kuttu poori are a portion of the kuttu plans. 

Kuttu ka aata (or buckwheat flour) is one of the most mainstream fixings during the fasting season. While many individuals believe it’s a grain while really buckwheat is an organic product seed that is identified with tawny, knotweed, and rhubarb and in this way is passable during Navratri fasting. Buckwheat contains each of the nine fundamental amino acids, which are our lifting weights squares of protein. It is likewise wealthy in fiber, cancer prevention agents, and magnesium, along these lines making for more advantageous dishes. 

Navratri is the celebration when Goddess Durga is adored in nine structures in nine days and individuals watch quick for nine days. 

In spite of the fact that every one of the nine-day fasting isn’t obligatory. The first and a day ago of Navratri fasting can likewise be fine. 

There are restricted alternatives for food things that one can devour during fasting. Kuttu flour is one of the food things regularly eaten nowadays. 

Kuttu can be an ideal option in contrast to customary flour during the fasting season since it is incredibly flexible! In the event that you are thinking about what everything you can make with kuttu, we have a great dosa formula regardless! 

Buckwheat flour sustenance 

Buckwheat or kuttu is a supplement pressed flour, high in protein and fiber. It is an extraordinary cancer prevention agent, controls cholesterol, and gives fundamental nutrients and minerals. 

Kuttu ka atta or buckwheat flour is low in glycemic record, because of this it is anything but difficult to process and useful for diabetes. 

This cheela(crepe) can likewise be made on typical days, it is solid and nutritious 

Also Read:

How to make sabudana khichdi -sabudana khichdi near me


Flour–buckwheat flour is utilized to make this crepe or cheela. 

Vegetables–pumpkin, carrot are utilized in the kuttu mixture 

Flavors slashed green chilies, cumin seed powder, rock salt (sendha namak) 

Different fixings modest bunch coriander leaves, water to make a player, oil for cooking 

Serving recommendations 

Serve this buckwheat crepe or cheela with potato raita, or carrot raita, or peach chutney, vrat ki chutneys, or masala chaas, or apple raita, lauki ka raita. 

It goes very well with hand crafted curd also. Perceive how to make cooked cumin powder and natively constructed ghee 

Putting away proposals 

Kuttu chilla is in every case best to serve new and hot. Saving it for longer makes it dry and bland. 

You can generally blend everything in the flour and make a player. Store it in an impenetrable holder for as long as three days in the cooler. 

Key Ingredients: kuttu ka aata, rock salt, Green bean stew, curds, desi ghee, ginger shreds, cumin seeds, tamarind, water, ginger powder, red stew powder, sugar, dark pepper powder, rock salt 

Instructions to Make Kuttu Ka Cheela 

Get ready Cheela: 

1.Make a hitter of pouring consistency utilizing kuttu ka atta, sendha namak, cumin seeds and green cold. 

2.Grease the hotplate (you can utilize a non-stick container too) with desi ghee. 

3.With the rear of spoon make a round hotcake and let it cook till it leaves the side. 

4.Top it up with ground paneer and destroyed ginger. 

5.Serve hot with tamarind chutney or coconut chutney. 

Plan tamarind chutney: 

1.Soak the tamarind in water till delicate and thick. 

2.Strain and add water to have a dainty pouring consistency. 

3.Add residual fixings and heat to the point of boiling, at that point stew over low fire, till it thickens a bit. Cool and serve

What is Dosa?

Dosa is a healthy, light and tasty south Indian supper that one can have whenever from breakfast to supper. By and large made with rice, the hitter of dosa can be readied utilizing a blend of vrat-accommodating flours and fixings. In this formula of kuttu ka dosa, the stuffing is made with potatoes and rock salt while the hitter has crushed arbi, buckwheat flour, red bean stew powder, green stew and salt. The hitter is cooked and flipped over a dish with the sautéed potato filling stuffed inside.

Tips and FAQ’s 

  • You can supplant the ground pumpkin with a ground bottle gourd and make cheela. 
  • Skirt the fixing which you don’t burn-through during fasting. 
  • You can make this cheela without including any veggies as well. That would resemble kuttu dosa. 
  • Would you be able to make this chilla with some other flour? 
  • You can make this crepe with rajgira or chest nut flour also 
  • Would you be able to make this chilla with some other flour? 
  • You can make this crepe with rajgira or chest nut flour too. 
  • Here are some kuttu flour formula or buckwheat flour plans. 
  • Farali Paratha (kuttu ka paratha) 

Vrat ki poori or Kuttu ki poori 

Kuttu ki Tikki(farali cutlet) 

Kuttu ka dahi bhalla (buckwheat flour dumplings in zesty yogurt sauce) 

Buckwheat flour saltines (kuttu ki papdi chaat)



Hello! Beautiful People!
I am Kavish Sharma, An IT Engineer By profession and blogger by Passion. I am a big foodie and love to write about restaurant reviews and food recipes. I just love Indian foods and love to share the legacy of it.

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