Poha Cheela (No Onion)
Poha Cheela is a great breakfast option for those looking to lose weight. This recipe is low in calories, gluten-free, and low-FODMAP, making it suitable for people with IBS or other digestive disorders. It is also a good source of protein and fiber, thanks to the use of moong dal and poha. The recipe uses less oil, making it a healthier option for those watching their fat intake.
Nutrition Facts
Per serving
Energy
58 kcal
Protein
1 g
Carbs
10 g
Fat
2 g
Fiber
1 g
Ingredients
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Grated Ginger
1 tsp (3g)
Rice flakes
0.5 cup (50g)
Instructions
Cooking Steps
Rinse the poha in water and drain. Keep it aside.
In a blender, grind the soaked poha, grated ginger, cumin seeds and salt to a smooth batter. Add water if required to make a thick batter.
Add chopped coriander leaves to the batter and mix well.
Heat a non-stick tawa or griddle over medium heat. Grease it with a few drops of oil.
Pour a ladleful of batter on the tawa and spread it evenly in a circular motion to form a thin cheela.
Cook for 2-3 minutes on one side until golden brown. Flip the cheela and cook for another minute.
Remove from the tawa and serve hot.