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Add a photoCorn and Besan Cheela is a Gluten Free healthy breakfast choice, it is one of those breakfast options I have grown up eating and one of our family favorites too. Cheela is the very Indian name for thin savory crepes made from various flours and seasoning but unlike crepes or pancakes no eggs are used in making Cheela. I learnt this recipe from my mother and always make it the way she taught me, though you can grind corn to smooth paste but like her I keep the paste chunky so that I can taste bits of corn in between Cheela, which I thoroughly enjoy.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 pieces
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Ingredientes
- 1 Cup corn kernels
- 1 Cup gram flour (besan)
- 1 tsp ginger garlic paste
- 1 green chili
- Salt, as per taste
- 1 tsp each cumin powder, red chili powder, turmeric powder, mango powder
- ¼ tsp chaat masala
- Water to make batter
- Oil for greasing
Direcciones
- Boil corn kernels in water until tender. Drain in a colander. Blend to a coarse paste along with green chili without using any water.
- Mix all the ingredients except oil in a bowl.
- Using little water at a time make thick easy to spread batter of pouring consistency.
- Now heat a non-stick tawa and pour a ladle of the batter and spread it in the pan, not too thin.
- Pour 1 tsp of oil on the sides, and cook on medium flame until the side is golden.
- Now turn it upside down and cook the other side till it turns to brown in colour and crispy. Avoid flipping cheela again and again.
- Serve hot with green chutney
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 93 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 85mg | 2% |
| Total Carbs 19.95g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.9g | 1% |
| Protein 2.75g | 4% |
