Newari Delights: Traditional Recipes from Nepal's Rich Heritage

Ingredients

  • 500 grams of rice flour
  • 250 grams of ground black lentils
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of fenugreek seeds
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ginger-garlic paste
  • 2 tablespoons of vegetable oil
  • 1 cup of water
  • Salt to taste

Steps and instructions

  1. In a large mixing bowl, combine the rice flour, ground black lentils, cumin seeds, fenugreek seeds, turmeric powder, ginger-garlic paste, vegetable oil, and salt.
  2. Gradually add water to the mixture while continuously stirring until a smooth batter is formed. The consistency should be similar to pancake batter.
  3. Cover the bowl with a clean cloth and let the batter ferment for at least 8 hours or overnight. This allows the flavors to develop and the batter to rise.
  4. After fermentation, heat a non-stick skillet or tawa over medium heat.
  5. Take a ladleful of the batter and pour it onto the skillet. Spread it in a circular motion to form a thin pancake-like shape.
  6. Drizzle a little oil around the edges of the cheela and cook for 2-3 minutes until the bottom side turns golden brown.
  7. Flip the cheela to the other side and cook for another 2-3 minutes until both sides are evenly cooked and crisp.
  8. Remove the cheela from the skillet and repeat the process with the remaining batter.
  9. Serve the Newari cheela hot with your favorite chutney or dip.

Tools for making

  • Mixing Bowl - A large bowl to combine and mix the batter ingredients.
  • Skillet or Tawa - A non-stick pan or griddle to cook the Newari cheela.
  • Ladle - Used to pour and spread the batter on the skillet.
  • Clean Cloth - To cover the bowl and allow the batter to ferment undisturbed.
  • Spatula - Used to flip and remove the cheela from the skillet.

Recipe overview

Welcome to the Newari Cheela recipe page! Newari Cheela is a traditional dish from the Newari community of Nepal. It is a savory pancake made from rice flour and ground black lentils, flavored with aromatic spices. This recipe yields thin and crispy cheelas that are perfect for breakfast or as a snack. To make Newari Cheela, you will first need to prepare a batter by combining rice flour, ground black lentils, cumin seeds, fenugreek seeds, turmeric powder, ginger-garlic paste, vegetable oil, and salt. The batter is then allowed to ferment for at least 8 hours or overnight, which enhances the flavors and helps the cheelas rise. Once the batter is fermented, it's time to cook the cheelas. They are cooked on a non-stick skillet or tawa until both sides turn golden brown and crispy. The cheelas can be served hot and enjoyed with your favorite chutney or dip. This recipe provides a wonderful opportunity to experience the authentic flavors of Newari cuisine. So get ready to indulge in the delightful taste of Newari Cheela by following the step-by-step instructions below. Enjoy!

Common questions

  1. Can I use store-bought rice flour?
    Yes, you can use store-bought rice flour for this recipe.
  2. Can I substitute black lentils with another lentil variety?
    While it is best to use black lentils for an authentic taste, you can substitute them with split yellow lentils (moong dal) if needed.
  3. How long should I ferment the batter?
    Ferment the batter for at least 8 hours or overnight to allow it to rise and develop flavors.
  4. Can I skip the fermentation step?
    No, fermenting the batter is crucial as it adds a unique flavor and texture to the cheela. Skipping this step may result in a different consistency and taste.
  5. What can I serve with Newari cheela?
    Newari cheela is traditionally served with a variety of chutneys and dips like tomato chutney, mint chutney, or yogurt dip.
  6. Can I make the batter in advance and store it?
    Yes, you can make the batter in advance and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before cooking.
  7. Can I make the cheela thicker or thinner?
    The thickness of the cheela is a matter of personal preference. You can make it thicker or thinner by adjusting the amount of batter you pour onto the skillet.
  8. Can I use a regular skillet instead of a non-stick one?
    Yes, you can use a regular skillet. Just make sure to grease it well with oil to prevent sticking.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and prepare the batter.
  • Skillet or Tawa - A non-stick flat pan used to cook the Newari cheela.
  • Ladle - A spoon with a long handle used for pouring and spreading the batter on the skillet.
  • Clean Cloth - A cloth to cover the bowl and allow the batter to ferment overnight.
  • Spatula - A flat utensil used for flipping and removing the cheela from the skillet.
  • Chutney or Dip Container - A small bowl or container to serve your favorite chutney or dip with the Newari cheela.

Origin stories

Newari cuisine is a traditional culinary style originating from the Newar community of Nepal. It is renowned for its rich flavors, unique techniques, and cultural significance. Newari food reflects the centuries-old traditions and customs of the Newar people, who have their own distinct culture and language. The cuisine often incorporates local ingredients, such as rice, lentils, vegetables, and spices, resulting in a variety of flavorful dishes. Newari cuisine has been influenced by both Hindu and Buddhist traditions, and it holds a significant place in Nepalese gastronomy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.