Quinoa Beet Cheela

The Quinoa Beet Cheela is a vibrant, nutritious, and flavorful Indian pancake made from a batter of quinoa and grated beetroot, combined with chickpea flour and aromatic spices. This colorful dish is cooked to perfection on a tawa or non-stick pan, resulting in a crispy and slightly tangy cheela. The addition of onions, green chili, and coriander leaves enhances its flavor, making it a delightful meal option for breakfast or a light snack.

For a Serving Size of Two:

Ingredients:

• 60 grams uncooked quinoa
• 40 grams grated beetroot
• 20 grams besan
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon garam masala
• 1 tablespoon fresh coriander leaves, chopped
• Salt to taste
• Water as needed
• 2 teaspoons oil or ghee for cooking

Procedure:

• Rinse the quinoa thoroughly under cold water and soak it in water for at least 2 hours.
• Drain the soaked quinoa and blend it into a smooth batter using a little water.
• Transfer the quinoa batter into a mixing bowl.
• Add grated beetroot, chickpea flour, chopped onion, green chili, cumin seeds, turmeric powder, red chili powder, black pepper powder, garam masala, and salt to the bowl.
• Mix well to combine all the ingredients, adding water if needed to achieve a thick, pourable batter consistency.
• Heat a non-stick pan or tawa over medium heat and lightly grease it with oil or ghee.
• Pour a ladleful of the quinoa beet batter onto the pan and spread it evenly into a thin round shape.
• Cook the cheela on medium heat until the edges start to lift and the bottom turns golden brown, about 2-3 minutes.
• Flip the cheela and cook the other side until golden and cooked through.
• Serve the quinoa beet cheela hot with yogurt, chutney, or your favorite side dish.

Nutritional Benefits:

Nutritional Information:

• Calories: 439 kcal
• Protein: 61.8 g
• Carbohydrates: 3.3 g
• Fat: 17.4 g