Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 cup (200 grams) toor dal, 1/2 cup (100 grams) basmati rice, and 1 teaspoon fenugreek seeds in enough water for 6-8 hours, then drain the water and grind the mixture into a smooth batter with 1/2 cup water.

2. 2

   Transfer the batter to a large bowl, add 1/2 teaspoon salt, mix well, cover, and let it ferment in a warm place for 8-12 hours until it slightly rises and becomes mildly sour.

3. 3

   Steam 500 grams of peeled and deseeded raw jackfruit for 15-20 minutes until it is tender, then shred it into small pieces once completely cooled.

4. 4

   Heat 2 tablespoons cooking oil in a pan, add 1 teaspoon mustard seeds and 8-10 curry leaves, and once they splutter, add 1 medium finely chopped red onion, 2 finely chopped green chilies, 1 inch grated fresh ginger, and 3 minced garlic cloves, sautéing until the onion turns translucent.

5. 5

   Stir in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, and 1/2 teaspoon garam masala, cooking for 1 minute until fragrant.

6. 6

   Add the shredded jackfruit to the pan with 1/2 teaspoon salt, mix well with the spices, and cook for 5-7 minutes, then allow this jackfruit filling to cool completely.

7. 7

   Gently fold the cooled jackfruit filling and 1/4 cup chopped fresh cilantro into the fermented batter.

8. 8

   Heat a griddle or non-stick pan over medium heat, lightly grease with cooking oil, pour approximately 1/2 cup of the batter, and spread it evenly to form a cheela, cooking for 2-3 minutes on each side until golden brown and cooked through.