Nutrition Facts
Per serving
Energy
112 kcal
Protein
4 g
Carbs
18 g
Fat
3 g
Fiber
2 g
Ingredients
Plain Water
60 ml (60g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Quinoa Flour
100 gms (100g)
Chopped Carrot
0.25 small cup (25g)
Chopped Onion
0.25 small cup (30g)
Green Bell pepper
0.25 cup, chopped (30g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
0.25 tsp (1.25g)
Instructions
Preparation
- Blanch all the vegetable in water for few mins.
Cooking Steps
In a bowl, combine quinoa flour, water, cumin seeds, and salt and form a smooth batter.
Add the blanched chopped onions, grated carrots, chopped bell pepper and green chilies. 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 the cheela for 2-3 minutes on one side until golden brown, then flip and cook for another minute on the other side.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve hot.