Makki Cheela (No Onion, Garlic)
Makki Cheela is a popular Indian pancake made with maize flour (cornmeal) and a blend of spices. This recipe is gluten-free, vegetarian, and FODMAP friendly, making it an ideal dish for people with dietary restrictions. It's a healthy and filling breakfast option that is high in fiber and protein. The recipe is easy to make and can be customized to your taste preferences.
Nutrition Facts
Per serving
Energy
104 kcal
Protein
2 g
Carbs
20 g
Fat
2 g
Fiber
1 g
Ingredients
Corn Flour
1 small cup (100g)
Olive Oil
1 tsp (5g)
Plain Water
0.25 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Cumin Powder
0.5 tsp (1g)
Coriander Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
In a mixing bowl, combine maize/corn flour, cumin powder, coriander powder, turmeric powder, and salt. Mix well.
Add water to the flour mixture and whisk until smooth.
Add chopped coriander leaves and mix well.
Heat a non-stick pan over medium heat and grease it with a little oil.
Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin pancake.
Cook for 2-3 minutes on each side or until the cheela turns golden brown.
Repeat the process with the remaining batter.
Serve hot.