Couscous Besan Cheela
Couscous Besan Cheela is a healthy and delicious breakfast option that is perfect for those with IBS. It's made with gluten-free couscous, which is low in FODMAPs and easy to digest. The cheela is also packed with protein and fiber, thanks to the addition of gram flour, and is flavored with aromatic spices like cumin and coriander. This recipe is suitable for vegetarians, and it can be customized with your favorite low FODMAP vegetables.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
126 kcal
Protein
4 g
Carbs
19 g
Fat
3 g
Fiber
2 g
Ingredients
Dry Couscous
1 small bowl (100g)
Ground Cumin
0.5 tsp (2.5g)
Coriander seeds
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Common Salt
0.25 tsp (1.5g)
Plain Water
1 medium glass (250g)
Zucchini (Grated)
0.5 small bowl (50g)
Carrot
0.25 cup, grated (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tbsp (15g)
Besan (chickpea flour)
0.5 small cup (50g)
Instructions
Cooking Steps
In a bowl, combine gluten-free couscous, (chickpeas) gram flour, ground cumin, ground coriander, red chili powder, and salt. Mix well.
Add enough water to the bowl to form a batter with a pouring consistency. Let the batter rest for 10-15 minutes.
Add grated zucchini, grated carrot, and chopped fresh coriander leaves to the batter. Mix well.
Heat a non-stick pan over medium heat. Add 1 tbsp oil and swirl to coat the pan.
Pour 1/4 cup of the batter onto the pan and spread it into a thin, round shape.
Cook the cheela for 2-3 minutes until the bottom is golden brown. Flip the cheela and cook the other side for another 2-3 minutes until it is golden brown.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve hot.