Chawal Ke Cheele - How to Make Hyderabadi Chanwal Ke Cheele at Home
Try this delicious Hyderabadi Chawal Ke Cheele at home.
Recipe:
Ingredients:
Rice / Chawal - 3 Cups
Black Gram / Maash / Urad Dal - 1 Cup
Salt / Namak - 2 tsp + 1 1/2 tsp
Ginger Garlic / Adrak Lehsan Paste - 1 1/2 tbsp
Chopped Coriander / Hara Dhaniya - 2 tbsp
Oil / Tel - as per the requirement
Procedure:
1. For chawal ke cheele, take rice and black gram in 3:1 ratio.
2. Add 3 cups rice to a large bowl and 1 cup black gram or maash or urad dal.
3. Wash thoroughly and soak overnight adding enough water.
4. Next morning strain its water.
5. Grind in turns into a fine paste. Add water as per the requirement to facilitate the grinding.
6. To this thick and fine paste of soaked rice and black gram, add nearly 2 tsp salt or add salt as per the taste, ginger garlic paste and chopped coriander.
7. Add water gradually while mixing thoroughly so that you can adjust the consistency. The batter should have a medium consistency for fine and crisp texture. Very thick batter will make thick cheele.
8. I have added around 6 cups of water to the batter.
9. Adjust salt as per the taste, add nearly 1 1/2 tsp salt.
10. Leave this batter for atleast 2 hrs before making cheele.
11. After 2 hrs of leaving, you can see bubbles in the batter, now the batter is ready to use.
12. Add 1 tbsp oil to a pre-heated pan, always take a used pan. Oil will add to the crispiness, therefore for crsipy cheele, do not hesitate to pour enough oil.
13. Usually the problem arises during spreading and most of the people fail in this process. Therefore the easy technique is to take a frying pan with high edges, pour the batter and lifting the pan spread the batter.
14. For thin cheele add 1/2 cup batter, spread and fill the gaps, for thicker cheele use 3/4th cup batter.
15. Either close the lid and cook only one side while the side facing you is cooked in steam or you can flip and cook both the sides for crispier cheele.
16. Keep changing the position of the pan for even cooking.
17. Flip or turn only when it gets crispier or when it is easier to turn or you might break them.
18. Serve hot with coconut chutney.
For Coconut Chutney:
Ingredients:
Sliced Dry Coconut / Sukha Nariyal - 1/2 cup
Roasted Bengal Gram / Phula Chana Dal - 1 tbsp
Tamarind / Pakki Imli - 1 tbsp
Salt / Namak - 1/2 tsp salt or as per the taste
Garlic Cloves / Lehsan - 4
Coriander / Hara Dhaniya - 1 1/2 tbsp
Mint Leaves / Pudina - 1 tbsp
Green Chillies / Hari Mirch - 2
Procedure:
1. Soak 1 tbsp tamarind in 1/4th cup water for 15 min.
2. After 15 min of soaking, add dry coconut and roasted bengal gram or phula chana dal to a mixer grinder.
3. Grind roughly.
4. Add salt, garlic cloves, coriander, green chillies , mint leaves and add soaked tamarind along with its water.
5. Grind into a fine paste.
6. Add 1/2 cup water to facilitate the grinding.
7. Grind to a smooth paste.
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