Nutritional Benefits: Ragi provides calcium, and Sattu is an easily digestible, low-glycemic, gut-friendly plant protein source rich in insoluble fiber. It creates sustained satiety.
332 kcal
Calories
12.4 g
Protein
52.6 g
Carbs
7.8 g
Fat
In a mixing bowl, combine the sattu, minced onion, green chili, grated ginger, and chopped coriander.
Add the ajwain, roasted cumin powder, and regular salt.
Drizzle the lemon juice and oil over the dry ingredients.
Mix the mixture so the spices, aromatics, and oil coat the sattu evenly. The mixture should feel moist and crumbly (it should just hold shape when pressed in your palm, but break apart easily; add a splash of water if it feels too dry/powdery). Set aside.
In a separate bowl, whisk together the ragi flour, rice flour (if using), crushed ajwain, turmeric, and salt.
Slowly whisk in 1 cup of water to make a smooth, lump-free batter.
Check the consistency: it should resemble a standard dosa or pancake batter neither excessively thick nor watery. Let it rest for 10 minutes. Add 1–2 tablespoons of water if it thickens during resting.
Heat a flat tawa over a medium flame. Lightly grease with 2–3 drops of oil,
Pour a ladleful of the ragi batter onto the center of the tawa and spread it out
Flip and cook the other side for 1 to 1.5 minutes until thoroughly cooked.
Flip back so the crisper side is facing down. Spread 2 to 3 tablespoons of the prepared masala sattu stuffing evenly over one half of the cheela.
Fold the other half over the stuffing into a semi-circle. Lightly press with a spatula for 15–20 seconds on a low flame so the steam binds the filling slightly to the hot cheela.
Transfer to a plate and repeat for the remaining batter. Serve warm with green mint chutney, garlic tomato dip, or plain curd.
