Introduction

 

I first stumbled upon the idea of a Cabbage Pancakes when I was experimenting with ways to create a nutritious and tasty breakfast that wouldn’t feel heavy. Growing up, my mother often made different kinds of cheelas, but it wasn’t until a few years ago that I started playing around with different ingredients. One day, I found myself with an abundance of cabbage after a big family gathering, and that’s when it hit me—why not combine it with my love for cheelas? The result was a crispy, flavorful, and healthy pancake that has now become a staple in my home.

 

Interestingly, this recipe also brings a nostalgic touch to my culinary journey. The inspiration for this dish traces back to a traditional English dish called Bubble and Squeak, which is made from leftover vegetables, often including cabbage. The idea of turning something as mundane as leftovers into a delicious meal fascinated me. So, I decided to give it an Indian twist by incorporating rice flour and adding a variety of spices to elevate the flavors. The outcome was an incredibly satisfying breakfast that not only packs a punch in terms of nutrition but also delights the taste buds.

 

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Healthy Cabbage Pancake Breakfast Recipe

 

Portions Serving: 4-6 small cheelas
Preparation Time: 20 minutes
Cooking Time: 10-15 minutes
Calories: Approximately 120 kcal per cheela

 

 

Ingredients

 

For the Pancakes:

• Cabbage (grated): 400 gms
• Carrot (grated): 1 pc
• Salt: ½ tsp
• Curry leaves (chopped): 1 tbsp
• Rice (soaked): 1 cup
• Potato (boiled): 3 small pieces
• Ginger: 1 inch pc
• Green chili: 2 pcs
• Water: as required
• Onion (chopped): 1 pc
• Coriander (chopped): 1 tbsp
• Salt: 1 tsp
• Black pepper (crushed): a pinch

 

For the Raw Mango Chutney:

• Raw mango (diced): 1 cup
• Green chili: 2 pcs
• Ginger: ½ inch
• Garlic: 4-5 cloves
• Fresh coconut: ¼ cup
• Peanuts (without skin): ¼ cup
• Salt: 1 tsp
• Red chili powder: 1 tsp
• Water: as required

 

For the Tadka (Tempering):

• Oil: 1 tbsp
• Chana dal: 1 tsp
• Urad dal: 1 tsp
• Black pepper: 4-5 pcs
• Dry red chili: 2 pcs
• Mustard seeds: 1 tsp
• Asafoetida (Hing): ½ tsp
• Curry leaves: 12-15 pcs

 

 

Instructions

 

Step 1: Prepare the Vegetables

Prepare the Vegetables:

Wash, chop, and grate the cabbage and carrots, capturing their natural crunch and sweetness. Add the chopped curry leaves and a sprinkle of salt to balance the flavours. Set this vibrant vegetable mix aside.

 

Step 2: Prepare the Cheela Batter

Prepare the Batter:

In a blender, combine the soaked rice, boiled potatoes, ginger, and green chilies. Blend until you get a smooth and luscious paste. This aromatic batter will serve as the base for our pancakes.

Combine Vegetables and Batter:

Gently squeeze the excess moisture from the vegetable mix. Pour the prepared batter over the vegetables. Fold the mixture gently to ensure the batter coats the veggies evenly.

Add Onions and Coriander:

To enhance the texture and flavour, fold in the chopped onions and fresh coriander leaves. Add a light sprinkle of crushed black pepper to give the perfect zing to the dish.

 

Step 3: Prepare the Green Mango Chutney

Prepare the Chutney:

In a blender, combine the raw mango dices, green chilies, ginger, garlic cloves, fresh coconut, peanuts, salt, and red chilli powder. Add water as required to achieve a smooth consistency. Blend until you get a smooth and uniform chutney. Transfer the chutney to a serving bowl.

Prepare the Tempering (Tadka):

Heat oil in a small pan over medium heat. Add chana dal and urad dal, sautéing until they turn golden brown. Add black peppercorns and dry red chilies, stirring until they release their aroma. Add mustard seeds and let them splutter. Finally, add asafoetida and curry leaves, sautéing until the curry leaves become crisp.

Combine the Chutney and Tempering:

Pour the prepared tempering over the raw mango chutney. Mix well to incorporate the flavours.

 

Step 4: Prepare the Pancakes

Cook the Pancakes:

Heat a griddle or non-stick pan over medium heat. Lightly grease the surface with oil. Pour a ladleful of the batter onto the griddle and spread it out into a pancake. Cook until golden brown on both sides, flipping halfway through. Repeat with the remaining batter.

 

Step 5: Serve

Serve Hot with Chutney
Serve the golden-brown cabbage pancakes hot, accompanied by the tangy and spicy raw mango chutney.

 

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About the Recipe

 

The Cabbage Cheela is a delightful fusion of traditional Indian and modern health-conscious cooking. Made primarily from cabbage and rice flour, this dish is a great way to start your day with a burst of energy and nutrients. The crunchy texture of the cabbage combined with the flavors of fresh herbs and spices creates a unique and satisfying experience. Whether you are looking for a quick breakfast option or a nutritious snack, this cheela fits the bill perfectly.

 

What makes this recipe truly special is its versatility and simplicity. You can easily customize it by adding different vegetables or spices according to your taste. Plus, it’s an excellent way to sneak in some greens for those who aren’t particularly fond of cabbage. The dish is also gluten-free, making it a great option for those with dietary restrictions. Overall, this Cabbage Cheela is a testament to how simple ingredients can be transformed into a culinary delight with a little creativity and love.

 

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Cooking Tips

 

Use Fresh Ingredients

Using fresh vegetables and herbs is key to achieving the best flavor in your Cabbage Cheela. Fresh cabbage, carrots, and coriander will ensure that your cheelas are not only delicious but also packed with nutrients.

 

Control the Consistency

Make sure the batter has the right consistency. It should be thick enough to hold its shape on the pan but not too thick that it becomes difficult to spread. Adding water gradually while mixing will help you achieve the desired consistency.

 

Crisp it Up

To get a crispy texture, cook the cheelas on medium heat. Too high heat might burn them, while too low heat will leave them soggy. A little bit of oil drizzled around the edges will help in getting that perfect crispy edge.

 

Variations

Feel free to add other vegetables like spinach, beetroot, or even grated zucchini. These not only add color but also enhance the nutritional value of your cheelas.

 

Make Ahead

You can prepare the batter the night before and store it in the refrigerator. This saves time in the morning and also allows the flavors to meld together nicely.

 

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Pairing Guide

 

Chutneys

The Cabbage Cheela pairs wonderfully with a variety of chutneys. A tangy green chutney made from coriander and mint, or a spicy tomato chutney, will complement the cheela perfectly. You can also try a classic coconut chutney for a Southern twist.

Yogurt

A bowl of cool, creamy yogurt is an excellent accompaniment to these cheelas. It balances the spices and adds a refreshing element to the meal.

Fresh Salad

Serve your cheelas with a simple side salad made from cucumber, tomatoes, and onions. The fresh crunchiness of the salad provides a nice contrast to the cheela’s texture.

Hot Beverages

A cup of hot masala chai or even a glass of buttermilk works great with this dish. The warmth of the tea or the cooling effect of buttermilk enhances the overall dining experience.

Savory Dips

You can also pair these cheelas with savory dips like hummus or a spicy yogurt dip. These dips add a different flavor profile and can make the meal more interesting.

 

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Frequently Asked Questions about Cabbage Cheela

 

1. What is a Cabbage Cheela?

A Cabbage Cheela is a savory pancake made with grated cabbage and rice flour, often seasoned with spices and herbs. It’s a popular breakfast dish that’s both nutritious and delicious.

2. Is Cabbage Cheela gluten-free?

Yes, Cabbage Cheela is gluten-free as it’s made with rice flour instead of wheat flour, making it suitable for those with gluten sensitivities.

3. Can I add other vegetables to the Cabbage Cheela?

Absolutely! You can add a variety of vegetables like carrots, spinach, or zucchini to enhance the flavor and nutritional content.

4. How do I store leftover Cabbage Cheela batter?

You can store leftover batter in an airtight container in the refrigerator for up to 2 days. Just make sure to give it a good stir before using it again.

5. Can I make Cabbage Cheela ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. The flavors will meld together, making the cheelas even more delicious the next day.

6. What are the health benefits of Cabbage Cheela?

Cabbage Cheela is packed with fiber, vitamins, and minerals from the cabbage and other vegetables. It’s also low in calories and a great source of energy.

7. Can I freeze Cabbage Cheela?

Yes, you can freeze cooked cheelas. Let them cool completely, place them in a single layer on a baking sheet to freeze, and then transfer them to a freezer bag. Reheat in a pan or microwave before serving.

8. What is the best way to serve Cabbage Cheela?

Cabbage Cheela is best served hot with a side of chutney or yogurt. You can also enjoy it with a fresh salad for a complete meal.

9. How can I make my Cabbage Cheela crispy?

To make your cheelas crispy, cook them on medium heat and use a little bit of oil around the edges. This will help in achieving a nice crispy texture.

10. Can I use leftover cabbage for making Cabbage Cheela?

Yes, leftover cabbage works perfectly for making Cabbage Cheela. Just make sure to squeeze out any excess moisture to avoid a soggy batter.

 

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