Kheere Ka Cheela(Chilla) Recipe | How to make Cucumber Pancake

Kheere ka chilla(cheela / pancake) is a variety Indian pancake prepared commonly in Indian households. Kheera or Kakdi is a Hindi word for cucumber, which is easily available during summer. This is one of the ways to consume it and beat the heat. It is served as a nutritious breakfast.

Kheere Ka Cheela(Chilla) Recipe | How to make Cucumber Pancake

Many variations are there of making this chilla. This is how I learned from one of my Maharashtrian room-mate. Instead of one or two type flours, I have used all the flour which are mostly available in the pantry. You can replace them with your choice. Some people use only ginger instead of ginger garlic paste, making it a no onion garlic recipe.

These chillas are soft, so mostly kids will like it. If you want it little crispy, you can add more rice flour or replace it with some other flour.

Kheere Ka Cheela(Chilla) Recipe | How to make Cucumber Pancake




How to make Kheere Ka chilla with step by step photos:

1.  Cut both the ends and rub the ends with the cut part in circular motion. You will see white particle collecting on the circular edge. Peel the cucumbers, wash it and grate it. Kheere Ka Cheela(Chilla) Recipe | How to make Cucumber Pancake

2.  Add the masalas to the grated cucumber and then add all the flours and rest of the ingredients except oil. Mix well to form a batter of pouring consistency. Not too thick nor thin. 

3. Heat a nonstick pan. Drizzle some oil and pour 1-2 ladle full of batter and spread it like dosa. Cook it for 2-3 minutes or till the bottom is golden brown. Flip and cook the other side too. 



4. Serve hot with green chutney or with ketchup.





Kheera Ka Cheela Recipe / Cucumber Pancake

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 8 Chillas

Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:-

1.5 cups Cucumber /kakdi grated or about 2 big cucumbers
1/4 tsp Each of Haldi / turmeric powder and ajwain/carom seeds/bishop's seed
1/2 tsp Each of chilly powder, coriander powder/dhania and cumin powder/jeera powder
1/8 cup Each of rice flour and oats powdered
1/4 cup each of ragi flour, gram flour/besan and wheat flour
1 tsp Ginger-garlic paste or 1/2 tsp ginger paste
1 handful Coriander leaves chopped
1/2 cup each of curd and water
1 tsp Salt
oil for cooking

Instructions:-

  1. Cut both the ends and rub the ends with the cut part in circular motion. You will see white particle collecting on the circular edge. Peel the cucumbers, wash it and grate it.
  2. Add the masalas to the grated cucumber and then add all the flours and rest of the ingredients except oil. Mix well to form a batter of pouring consistency. Not too thick nor thin.
  3. Heat a nonstick pan. Drizzle some oil and pour 1-2 ladle full of batter and spread it like dosa. Cook it for 2-3 minutes or till the bottom is golden brown. Flip and cook the other side too.
  4. Serve hot with green chutney or with ketchup.

Recipe Note:-

If you don't have curd, you can use 1 chopped tomato. Then need to add more water to get the right consistency.

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