Sabudana Cheela (low fat)
Sabudana Cheela is a popular Indian snack made with tapioca pearls, potatoes, and spices. This recipe is a low-fat version of the traditional sabudana cheela, making it perfect for those looking for a healthier snack option. It is gluten-free and vegan, making it suitable for many dietary preferences. The combination of sabudana, potatoes, and spices provides a good source of energy, making it a great option for breakfast or as a mid-day snack.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
80 kcal
Protein
1 g
Carbs
16 g
Fat
1 g
Fiber
1 g
Ingredients
Sabudana (Raw)
0.25 cup (50g)
Cumin seeds
1 tsp (1.25g)
Coriander leaves
1 tbsp (15g)
Plain Water
1 small cup (200g)
Potatoes
1 cup (100g)
Rice bran oil
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Rock salt (sendha namak)
0.25 tsp (1.25g)
Instructions
Preparation
Grind the sabudana in the mixer blender.
Cooking Steps
In a mixing bowl, add grind sabudana, grated potato, chopped green chili, cumin seeds, rock salt, and chopped coriander leaves. Mix well.
Add water little by little to the mixture to get a batter-like consistency.
Heat a non-stick pan over medium heat and add a teaspoon of oil.
Pour a ladleful of the batter onto the pan and spread it into a thin circle.
Cook for 2-3 minutes until the bottom turns golden brown.
Flip the cheela and cook for another 1-2 minutes until the other side is also golden brown.
Repeat the process with the remaining batter.
Serve hot