To prepare whole wheat vegetable cheela, whisk together the flour, salt, and 1¼ cups of water in a large mixing basin. Using a spatula, combine all of the remaining ingredients. Heat a nonstick tava (griddle), then lightly dampen it with a cotton cloth and wipe it clean. Spread a ladleful of batter on it and spread it in a circular motion to produce a 150 mm. (6") diameter thin circle with ¼ tsp. oil. Cook on a medium flame until the cheela gets light brown on both sides, smearing ½ tsp of oil over it and along the borders.

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If you're used to rushing around in the mornings, this dish will quickly become your best buddy! There's no need to grind or ferment these delectable atte ka uttapam, and they'll be ready in minutes!

You can make a nice, golden brown instant atte ka chilla with a quick batter of whole wheat flour, miscellaneous veggies, green chillies for spice, and coriander for a peppy aroma using a quick batter of whole wheat flour, miscellaneous veggies, green chillies for spice, and coriander for a peppy aroma.

This atte ka cheela is filling and delicious when served with hot sambhar and coconut chutney. This meal, which is cooked with wheat flour and vegetables, is a good choice for persons who have heart disease, weight gain, or diabetes.

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Tips:
1. Ensure that the batter you made is lump-free before spreading it out on the tava.
2. Also, make sure the vegetables are small so you can easily distribute the cheela without tearing it.
3. Finally, serve it as soon as possible after preparing it because the cheela would become rubbery if left to cool.

Ingredients:
For Whole Wheat Vegetable Cheela
1½ cups whole wheat flour
salt to taste
¼ cup finely chopped tomatoes
¼ cup finely chopped onions
¼ cup grated carrot
½ tsp finely chopped green chillies
2 tbsp finely chopped coriander
5 ¼ tsp oil for greasing and cooking
Method:
1. In a large mixing bowl, whisk together the flour, salt, and 1¼ cups of water to make whole wheat vegetable cheela.
2. Using a spatula, combine all of the remaining ingredients.
3. Heat a nonstick tava (griddle), then lightly dampen it with a cotton cloth and wipe it clean.
4. Spread a ladleful of batter on it and spread it in a circular motion to produce a 150 mm. (6") diameter thin circle.
5. Cook on a medium flame until the cheela gets light brown on both sides, smearing ½ tsp of oil over it and along the borders.
6. To make 9 more cheelas, repeat steps 3–5.
7. Serve the whole wheat veggie cheela with chutney and sambhar right away.