this is my healthy breakfast cheela which is absolutely healthy variation of the plain besan cheela.....i call it oothappam here cuz i learnt the word recently, reading about it on many other blogs of my friends....:D:D......we called a basic rice and urad batter thick oothappam , the uttapam, as it is called in this part of India .........so in this recipe , since it is thick n has a south Indian feel to it due to currypatta, i call it oothappam.......when you learn a new word , you get hooked to it....:D:D...

Healthy as it is , it is conveniet to make it in the busy mornings too , especially if i do some preparation in the previous night.........i keep telling my working friends and sisters and SILs.....not to skip the breakfast in a hurry.........all the recipes made using a 'batter' , are so much easy in the morning and can be taken care of when you are brushing your teeth and taking bath.........i'll tell you how.......it's so easy to grab a healthy breakfast on the run........

ingredients

daliya or broken wheat 1 cup , soaked in a cup of buttermilk ( done in the previous night n kept in the fridge)
onions chopped 1 cup
currypatta chopped finely 1 cup
green chillies chopped 2 tbsp
ginger chopped 1 tbsp
( all the chopping done in the previous night and kept in the fridge in an airtight wide container so that you can proceed in the morning in the same container) besan or chickpea flour 1/2 cup or more
salt to taste
black pepper powder 1 tbsp or more
oil to fry the cheelas ( 1.5 tsp for each one)
( you can mix all the ingredients in the night itself , apart from the oil to fry.....becomes easier)

procedure

now that 90% of the work has been done already...you just have to adjust the consistency of the batter ( thick pouring) ... i made the batter in the morning, only the daliya was soaked overnight.....



heat a heavy bottomed tawa or flat bottom griddle on medium flame......smear 3/4 tsp oil on it and pour 2 ladlefuls of the batter on it ( 2-3 ladlefuls,as big you want for you)........and spread a thick layer of it....



now cover it with an appropriate lid , lower the flame to minimum and go to do something you may need.......you have around 8-10 minutes...



after you come back flip it and cook uncovered for 4-5 minutes on the other side..........it's ready......


serve immediately with tomato peanut chutny ( made the previous night or fresh as i make it).....this cheela can be carried for lunch too as it tastes good even when cold and the batter also keeps well in the fridge for 2 days......



to make tomato peanut chutny....though the recipe i have given earlier on this space too0.......chop 2 big tomatoes in halves and microwave for 1 minute( or cook on gas stove with a dash of water till mushy).........now grind it in the chutny jar of mixie with 2 tsp of roasted or soaked peanuts ( i used peanuts soaked overnight ...gives a creamier texture and doesn't cause flatulence) , 2 fat cloves of garlic ( optional as you may not want to leave house with a garlicky mouth) and 2-3 whole red chillies and salt to taste ......no need to add any water to it as the tomatoes are quite watery..........enjoy...

( you get the lycopene of tomatoes after cooking them and it is absorbed in the presence of fat, here coming from peanuts......also, the liberal use of curry patta ensures you are sticking to your wt. loss goal as it is considered to help in it when used in liberal quantity...besides giving all it's Vitamins n minerals..)

enjoy...