Singhara Atta Cheela (Chilla) | Navratri Vrat Recipes

Singhara or Singhada atta cheela is quick fasting (vrat/upwas/navratri) recipe, singhara cheela/dosa is ideal vrat (navratri) ka khana and taste yum if you like singhara atta. Singhara Aloo Puri is great but we can't be doing that every day so this cheela is real treasure recipe which is of course very simple. Not only during fasting we can make singhara atta (water chestnut flour) cheela any day for breakfast as it’s quite filling and healthy and gluten free.

Singhara atta (water chestnut flour) is made from dried, ground water chestnuts. Water chestnuts are gluten free so it's works great for people looking for gluten free recipes or food or allergic to gluten, It is a good source of potassium, vitamin B and antioxidants. If you can get fresh water chest nut then don't miss them you can eat them raw or boiled and also make curry, I just wish I can show you guys how yummy curry or sabzi is made from fresh water chest nut.

Perhaps some day I can do that but for now for those can't lay hands on fresh water chest nut can always be content with water chestnut flour or singhara atta. You can follow the same recipe and prepare kuttu ka cheela ie cheela from buckwheat flour which is another amazing, nutritious and gluten free flour too, I can't find kuttu atta here so I am not posting any kuttu related recipes but you can check my singhara atta recipes and replace it with kuttu atta, it's same procedure almost for both flour.

Other Singhara Atta (water chest nut flour) recipes, you can check other Navratri fasting or vrat recipes here.

• Singhara Halwa
• Singhara Burfi
• Singhara Sabudana Ladoo
• Singhara Aloo Puri
• Vrat Ke Dahi Puri
• Vrat Ke Papdi Chaat

Singaraha Atta Cheela | Phalahari Chilla

Singhara Atta Cheela is gluten free, healthy chilla or pancake made with water chestnut flour and minimal spices for fasting (vrat/upwas).

Author:	Priti	Category:	Breakfast	Cuisine:	North Indian
Prep Time:	5 Mins	Cook Time:	10 Mins	Total Time:	15 Mins
Yields:	7-8

Ingredients:

• 3/4 Cup - Singhara Atta
• 1 - Green Chilies
• To Cook - Oil
• 1/2 tsp - Cumin Powder
• To Taste - Sendha Namak/Rock Salt
• 1 tbsp - Chopped Coriander Leaves
• 1 Cup or needed - Water

Method:

1. Finely chop green chili, coriander leaves and add in a bowl along singhara atta(Water chestnut Flour), cumin powder, sendha namak and mix.

2. Add water to make thin pouring consistency batter.

3. Heat a tawa or pan and pour one laddle of batter, don't have to spread it.
4. Drizzle oil over edges and cook until edges becomes brown, flip and cook another side for 1 minute or until cheela gets cooked and brown. Repeat for rest.

Serve warm with raita, chutney or sabzi, I did phalahari lauki sabzi.

Healthy, gluten free and quick Singhara Cheela.

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