Air fryer recipe · Breakfast
Ragi Cheela
Finger millet batter with vegetables, set into a crisp golden brown cheela.
- 18 minTotal time
- 180°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 205kcal
- 6.2 gprotein
- 37.0 gcarbs
- 3.4 gfat
- 1.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- ragi flour1 cup
- curd1/2 cup
- onion2 tbsp, chopped
- carrot2 tbsp, grated
- cumin seeds1/2 tsp
- saltto taste
- oil1 tsp
Method
Make the batter
Whisk the ragi flour with the curd and water into a smooth, medium-thick batter with no lumps, then rest it for 10 minutes. The rest lets the ragi absorb the liquid so the batter thickens slightly and spreads into an even layer.
Add vegetables
Stir the chopped onion, grated carrot, cumin seeds and salt through the batter. Fold them in evenly so every part of the cheela gets some crunch and flavour, rather than the vegetables settling into one spot.
Pour into tray
Grease a shallow air-fryer tray with a little oil, then pour in the batter as a thin, even layer. A thin layer cooks through and crisps at the edges, while greasing the tray lets you flip and lift the cheela cleanly.
Cook until firm
Air-fry at 180°C for 15 min, then flip the cheela and give it another 3 min. It is done when it turns deep golden brown and feels firm all over with no wet, soft patch left in the centre.
