Quinoa Cheela (No Onion, Garlic)
Quinoa Cheela is a healthy and delicious pancake made with quinoa flour and a blend of spices. This recipe is gluten-free, vegetarian, and FODMAP friendly, making it a great option for people with dietary restrictions. Quinoa is a great source of protein, fiber, and essential vitamins and minerals, making this dish a nutritious breakfast or snack option. This dish is easy to make and can be customized to your taste preferences.
Nutrition Facts
Per serving
Energy
114 kcal
Protein
4 g
Carbs
18 g
Fat
3 g
Fiber
3 g
Ingredients
Cumin seeds
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Quinoa Flour
100 gms (100g)
Carrot, Grated
0.25 cup (50g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
Green Bell pepper
0.25 cup, chopped (50g)
Instructions
Cooking Steps
In a mixing bowl, combine the Quinoa flour, chopped capsicum, grated carrots, chopped green chili, chopped coriander leaves, cumin seeds powder, and salt.
Gradually add water to the mixture while stirring continuously. The consistency of the batter should be similar to dosa or pancake batter, smooth and lump-free and let it stand for 5-7 minutes.
Heat a non-stick pan or tawa on medium heat. Grease it lightly with oil.
Pour a ladleful of the batter onto the hot pan and spread it in a circular motion.
Drizzle a few drops of oil around the edges of the cheela and cook for 2-3 minutes, or until the bottom side is golden brown and crisp.
Flip the cheela using a spatula and cook the other side for another 2-3 minutes until it becomes golden brown.
Once cooked, transfer the cheela to a plate and serve hot.