Make these two types of cheela for the ancestral deities during Shraddha Paksha.

Cheela which is one of the very healthy food, which many people like to eat as a healthy breakfast in the morning. But do you know that this simple cheela is a part of a traditional feast. Let us tell you that every year on the occasion of Shraddha or Pitru Paksha in Chhattisgarh, Cheela and Bara are made and donated to Brahmins. Apart from this, feast is also prepared in the name of ancestral deities, in which Cheela and Bara are included. In today’s article, we will tell you about two different types of recipes of simple cheela.
jaggery cheela
Jaggery cheela is also prepared in a pan but its real taste comes by deep frying it in a pan. To make cheela, soak rice in water overnight. Now wash the rice thoroughly with water the next morning and put it in a mixer and grind it well. When the rice solution is ground smooth, add jaggery to it in a bowl or as per taste and grind it once again. Now heat oil in a deep bottom pan. Once the oil is well heated, first take the rice and jaggery batter in a small bowl and put it in the oil in a round shape. Cook well from both sides and enjoy hot cheela. To make cheela extra tasty, you can also add fennel, coconut powder, dry fruits. This is a sweet cheela, which looks similar to a mild malpua.
salty cheela
To make salty cheela, first soak the rice overnight and wash it with clean water the next morning and grind it in a mixer. After grinding the batter, add curry leaves, a few cloves of garlic (easy trick to peel the garlic), green chillies and salt in the mixer and grind well once again.
Now heat oil in the pan and with the help of a bowl, pour the cheela batter into the hot oil. Fry the chilla till it becomes golden and take it out and serve it with hot green chillies, coriander and tomato chutney. Many people do not make rice cheela in a pan, they prefer to make this salty cheela in a pan. It is very easy to make and tastes good with its crunchy and salty taste.
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