The Food Theory

Poha cheela is an instant recipe and is very light and healthy. This cheela is crispy as well as good in taste. This can be made using leftover soaked poha and curd. INGREDIENTS 4 Cup Soaked Poha  1 Cup curd 3/4 Cup Water A pinch of baking soda Mustard seeds 1 tbsp Red chili powder 1 tbsp Garam masala 1/2 tbsp Dhaniya powder (dry coriander powder) 1 tbsp Salt DIRECTIONS Take a mixer and add 4 cup soaked poha, 1 cup curd , 3/4 cup of water ans salt. Grind it to a smooth batter. Add 1 tbsp mustard seeds, 1 tbsp red chili powder, 1/2 tbsp garam masala, 1 tbsp Dhaniya powder and a pich of baking soda. Mix well. Consistency should be smooth flowing. Heat tawa or griddle and brush the pan with some oil. Take s spoonful of batter and spread in circular motion. Drizzle oil arround the edges and cover the lid. Cook until the base becomes crisp.   After 1-2 minutes flip the dosa and cook from another side. Serve Hot with tomato ketchup or chutney. Full Vid

Chutney is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or mint dip. Ingredients 2 Tomatoes 100 gm coriander leaves / dhaniya 4-6 cloves of garlic 3-4 green chilies roasted cumin seed powder dry mango powder salt water 1/4 cup Directions Grind all the ingredients mentioned above. Alternatively you can also add jaggery / gudd if you want your chutney to be sweet and spicy.  Adding Chopped tomatoes, green chilies and garlic cloves  Adding 100 gm coriander leaves / dhaniya  Adding salt, roasted cumin seed powder and dry mango powder. And grind well.